Best 5 Latino Style Red Beef Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the tantalizing flavors of "Sopa Roja de Res", a traditional dish originating from the vibrant Latin American cuisine. This hearty soup, commonly known as Latin-Style Red Beef Soup, bursts with rich, savory, and comforting flavors. The main recipe features tender beef simmered in a flavorful broth, generously seasoned with aromatic spices, and enhanced with the vibrant red hue of tomatoes. Alongside the classic beef soup recipe, you'll find a vegetarian alternative, "Sopa Roja de Vegetales", offering a vibrant and flavorful symphony of fresh vegetables. For those seeking a unique twist, the "Sopa Roja de Pollo" recipe showcases succulent chicken as the star ingredient, while the "Sopa Roja de Pescado" recipe tantalizes taste buds with the delicate flavors of fish. Each recipe is a culinary journey, capturing the essence of Latin American cuisine and promising a delightful dining experience.

Here are our top 5 tried and tested recipes!

INSTANT POT PUERTO RICAN SANCOCHO



Instant Pot Puerto Rican Sancocho image

Hearty beef stew with Latin flavors of sofrito and spices!

Provided by Neyssa

Categories     Main Dish     Soup

Time 1h10m

Number Of Ingredients 25

2.5 pounds of angus beef (cubed into 1 inch chunks)
1 tablespoon of oregano
2 teaspoons of garlic powder
1 1/2 teaspoons of salt
1 teaspoon of pepper
1 teaspoon of sugar
2 limes
2-3 tablespoons of olive oil
1/3 cup of homemade sofrito
2 packets of Goya Sazon seasoning (or 2 teaspoons of tumeric for coloring)
2 teaspoons of Adobo seasoning (optional)
1/2 teaspoon of ground cumin
1/2 tablespoon of ground oregano
2 bay leaves
4 oz of tomato sauce
3 sprigs of fresh thyme
1/4 cup of cilantro chopped (plus more to garnish)
2 green plantains (peeled and cut into 1 inch chunks)
4 medium russet potatoes (cut into 1 inch chunks)
1 1/2 cups of calabaza (cut into 1 inch chunks (squash or pumpkin can be used))
3 large carrots (peeled and cut into 1 inch chunks)
1 large cassava (peeled and cut into 1 inch chunks)
2-3 yautia (malanga peeled and cut into 1 inch chunks)
2 husks of corn (cut into 1 inch rounds)
6-8 cups of low sodium beef broth

Steps:

  • Season the beef with oregano, garlic powder, salt, 1 teaspoon of black pepper and the juice of two limes.
  • Pour 2 tablespoons of olive oil to the Instant Pot and press the saute option on "more" for about 20 minutes.
  • Once the oil has warmed add in enough beef to almost cover the bottom, and leave the rest to cook in batches.
  • Cook for 2-3 minutes or until sides have browned. (Adjust heat if needed.)
  • Remove beef once browned.
  • Add an extra 3 minutes if needed, and add in a teaspoon of oil. Once warmed, add in sofrito, seasonings, tomato sauce, and herbs.
  • Cook for a minute, stirring often.
  • Add in your vegetables and your beef, gently toss it together so everything is mixed in together. Add in your beef broth and any remaining ingredients.
  • Set your Instant Pot on manual high pressure, set your timer for 30 minutes. Close the lid and set the valve to seal.
  • Once the timer is up, press the Cancel button, allow it to release naturally or wait at least 10 minutes before doing a quick release.
  • Once your pin drops, open the lid and stir the sancocho.
  • To thicken your sancocho, press the saute option for 15 minutes, and allow the soup to cook down and evaporate some of the excess liquid (check on it often).

BEST BEEF POZOLE ROJO



Best Beef Pozole Rojo image

Pozole soup is a Mexican classic! This version is made with beef & hominy topped with cabbage, onions, cilantro, and of course, a squeeze of lime.

Provided by Ana Frias

Categories     Main Dish

Time 2h30m

Number Of Ingredients 20

1 ½ pounds chuck roast trimmed (see note #1 below) (fat trimmed off and cut in 1 ½" chunks)
1 to 1 ½ pounds bone-in shank center cut with bone (see note #2 below)
1 large white onion (remove outer skin but keep it whole (do a cross cut one the top of the onion only to help release the flavors))
1 whole garlic head (cut a little bit of the top )
12 cups of hot water (plus more as needed) (about 3 liters )
2 cup prepared red sauce (or more to taste) (ingredients to make below)
1 teaspoon dried oregano
2 to 3 bay leaf
2 beef bullion cubes
2 tablespoon kosher salt
1 tablespoon ground black pepper
6 lbs & 12 oz can Mexican style hominy (drained and rinsed)
3 dried chile guajillos (seeds removed & rinsed)
3 dried ancho chiles (seeds removed & rinsed)
¼ medium onion (yellow or white)
3 garlic cloves
½ teaspoon oregano
½ teaspoon kosher salt (if using table salt use a little less teaspoon)
4 cups water
Shredded cabbage, finely diced onion, sliced radishes, fresh cilantro, lime juice & hot sauce.

Steps:

  • In a large pot, add the water, beef, whole onion, oregano, bay leaf, beef bullion, salt & pepper.
  • Bring liquid to a boil then cover and simmer until beef is tender (about two hours). As water begins to evaporate, add boiling hot water to keep the broth at the same amount.
  • Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf.
  • Add the hominy and 2 cups red sauce (instructions below). Cook for about 30 more minutes. Taste for seasoning.
  • When done, ladle soup into bowls and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, minced onions, lime juice, hot sauce.
  • serve with tostadas or tortilla chips.

Nutrition Facts : ServingSize 1 large bowl, Calories 423 kcal, Sugar 5 g, Sodium 1199 mg, Fat 9 g, SaturatedFat 2 g, Carbohydrate 43 g, Fiber 7 g, Protein 41 g, Cholesterol 68 mg

LATINO STYLE RED BEEF SOUP



Latino Style Red Beef Soup image

Great tasting soup with a big kick of flavor.

Provided by barbara lentz

Categories     Beef Soups

Time 8h5m

Number Of Ingredients 15

1 lb ground beef
1/2 lb ground pork
2 Tbsp olive oil
1 large onion chopped
6 clove garlic minced
28 oz can tomato puree
4 c beef broth
1 can(s) tomato soup
2 tsp salt
1 jar(s) picante sauce
8 dried chilies de arbol crushed with gloved fingers
1 tsp lemon pepper
2 pkg goya sazon con culantro y achiote
2 c mexican blend cheese
1 bunch cilantro stems finely chopped

Steps:

  • 1. Brown the beef and pork with onions and garlic in olive oil. Add to a large crock pot. Place the remaining ingredients except the cheese in the crock pot. Cook on low for 8 hours or high for 4 hours.
  • 2. Serve topped with shredded cheddar cheese.

CALDO DE RES: SPANISH BEEF SOUP



Caldo de Res: Spanish Beef Soup image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 17

2 pounds beef shank, bone-in
1 medium-sized white onion, small dice
1 tablespoon salt
1 tablespoon pepper
12 ounces beef stock (canned)
1 can stewed tomatoes
4 ears corn, cut into quarters
4 baking potatoes, like russets, unpeeled, cut into quarters
2 chayote (zucchini may be substituted), cut into large chunks
6 carrots, lightly peeled and cut into large chunks
1/2 cup chopped cilantro
Water to cover
1 head cabbage
1 lime
1 cup chopped onion
Corn tortillas
Sliced jalapenos, optional

Steps:

  • Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the recipe. Saute the beef chunks with the chopped onions, salt and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about 1 hour, until the beef is "spoon tender". Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if Italian zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water to cover the vegetables and bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into half and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes. Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste. Chopped jalapenos may be added for the perfect hangover cure. Serve with heated corn tortillas.

SLOW-COOKED MEXICAN BEEF SOUP



Slow-Cooked Mexican Beef Soup image

My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

1 pound beef stew meat (1-1/4-inch pieces)
3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
2 cups frozen corn (about 10 ounces), thawed
2 medium carrots, cut into 1/2-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
1 can (10 ounces) diced tomatoes and green chiles, undrained
Optional: Sour cream and tortilla chips

Steps:

  • In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

Nutrition Facts : Calories 218 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 602mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

Tips:

  • Choose the right cut of beef. For this soup, chuck roast is a good option because it is flavorful and affordable. Other good choices include flank steak, brisket, or short ribs.
  • Brown the beef before adding it to the soup. This will help to develop its flavor and give the soup a richer color.
  • Use a variety of vegetables in your soup. This will add flavor, color, and nutrients. Good choices include onions, carrots, celery, potatoes, tomatoes, and corn.
  • Season your soup to taste. This may include adding salt, pepper, garlic powder, onion powder, cumin, oregano, or chili powder.
  • Simmer the soup for at least 30 minutes, or longer if you have time. This will allow the flavors to meld together and the meat to become tender.
  • Serve the soup with your favorite toppings. This may include sour cream, avocado, cilantro, or tortilla chips.

Conclusion:

This Latino-style red beef soup is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a delicious and satisfying soup, give this recipe a try. You won't be disappointed!

Related Topics