Ranchera soup, a vibrant and deeply flavorful Mexican staple, is the ultimate comfort food. This hearty stew bursts with the rich flavors of slow-simmered beef, fire-roasted tomatoes, and a medley of aromatic spices. Imagine a bowl brimming with tender chunks of meat, vibrant vegetables, and a fragrant broth that warms you from the inside out. It's the perfect dish for a chilly evening or a comforting weekend meal, easily adaptable to your preferred spice level and ingredient choices. The depth of flavor develops beautifully over time, making this a truly rewarding recipe to prepare.
Beyond its deliciousness, Ranchera soup is surprisingly easy to make. For a step-by-step guide to creating this culinary masterpiece, complete with tips and tricks for achieving the perfect balance of flavors and textures, continue reading!
Tools Needed
- Knife
- Cutting board
- Blender
- Pot
- Stove
Ingredients
- Zucchini
- Shelled corn on the cob: 1/4 medium cob
- Onion: 1/2 medium
- Garlic: 2 cloves
- Leek: 1 large
- Frozen roasted poblano peppers: 3
- Ripe tomatoes: 3-4
- Homemade chicken broth
- Epazote or cilantro
- Salt
- Chicken bouillon powder
- Tortilla dough
- Lard
- Pasote or hoja santa (optional)
- Panela cheese (optional)
- Pork rinds (optional)
Step-by-Step Instructions
Step 1. Prepare Vegetables and Chochoyotes
- Remove ends from zucchini and cut into cubes.
- Finely chop onion and garlic. Cut leek into thin slices.
- Seed and dice poblano peppers.
- Mix dry tortilla dough, lard, salt, and chopped pasote or hoja santa. Roll into small balls and press in the center to form a small cup shape.
- Blend ripe tomatoes until smooth.
Step 2. Build the Broth and Cook Vegetables
- Heat oil in a pot. Sauté onion, leek, and garlic until softened (6-7 minutes).
- Add blended tomatoes, salt or chicken broth powder, and cook for 5 minutes.
- Add hot broth and zucchini. Cook for 10 minutes.
Step 3. Add Peppers, Chochoyotes, and Simmer
- Add diced poblano peppers, cilantro or epazote, and chochoyotes. Cook until zucchini and chochoyotes are tender, and flavors have melded (another 10-15 minutes).
Step 4. Serve and Enjoy
- Serve hot with warm corn tortillas, panela cheese, and pork rinds (optional).
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- For a richer broth, use chicken pieces with bone and skin.
- Don't overcook the chochoyotes; they should be tender but not fall apart.
Nutrition
- Calories: Approximately 400-500
- Fat: 15-25g
- Carbs: 50-65g
- Protein: 15-20g
FAQs
1. Can I use different types of meat in Ranchera soup?
Absolutely! While beef is traditional, you can substitute with chicken, pork, or even a combination. Adjust cooking time accordingly.
2. What can I do if my soup is too spicy?
Add a dollop of sour cream, crema fresca, or a squeeze of lime juice to balance the heat and add a creamy texture.
So there you have it – a delicious and satisfying bowl of Ranchera soup, perfect for any occasion. Enjoy the warmth and rich flavors of this classic Mexican dish, and don't hesitate to experiment with your own additions and variations. Happy cooking!