Chef John Guinivere prepares a delicious Taco Soup
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Chen John Guinivere
The first thing that you would do is put your meat going and you can use some ground pork or ground beef. In this case, we are using beef. And you only use it—soup links we are going to use some of the fat in the meat to saute our onions and our seasonings. Now, you could if you wanted to, I used the taco seasoning rather than the packet for this because I like the blend of them. You could put your own together. The only thing I added to this a little bit extra cumin for that, that cumin flavor. I also like to put the seasoning in the beginning, because if we saute our seasonings in fat, that will bring out more of the flavors versus if we put into the soup. We will not be able to get the flavors to come out of the seasonings as much and I will just pull over this in.
And I would like to use a little bit of this to flavor my—the coating for the fish. My butter for the fish I should say. And put some onions in there. You can use yellow or red. That is up to you. Another nice thing about this soup, because we are using really thin vermicille, it cooks really fast, so it is a great soup if you just want to put it together and serve it right away. The one thing I would do is get a little bit of oil going. I am going to do some really thin julienne into strips and I will give a little extra crunch right at the end. So, I will get the oil heated up as well.
You don’t need much for this, I am going to add a little bit more later legume with fish tacos. This gives the crunchiness. It is really nice as far as presentation goes. You could use the chips right out of the bag too. It’s not as cool looking. Chop the onions, these are actually sweet onions. The fine thing about sweet onions, they always seem to make me cry while the other ones don’t. Add a little bit of garlic, here is a trick for you. If you put your bowl down, just to squeeze and skin comes right off. And just chop it. You could dice too if you want. But we are going to cook with all the flavor, added the garlic before we add it into soup, so if anybody gets chunky garlic and it is not going to be offensive or you know hot.
Like it might be in a ceasar salad or if you are doing something raw with the garlic, we will stir. You know, I also, I almost always use the beef or a chicken bouillon in doing soups. Sometimes the C-chefs go ahead and make their own stock. I usually find unless you have a ton of meats and a ton of chicken in it. It really is too light of a stock, you really do not get flavor. So, I use the bouillon as two things; flavor and salt. So, I do not put any extra salt in it. If it needs more salt, I add more bouillon. By the time you get enough salt, and add bouillon, you will pretty much have a nice flavor in your soup.
I am also going to put some diced green chillies. If you want to roast those, you can use some partiers or any other poblanos are nice and this have to be on sale for this right then. My mom told me to shop cook lists on sale, so that was always what I have done. It keeps the price of your shopping down. In as far as frying your turkey is actually, the other sort is better. But if you are going to make fish tacos, I say, get the first taco and get your hands on. Around here, there is a lot of taco and where we can get them right after convey your belt and they are just phenomenal. You can usually eat them right out of the bag, no need to put anything, or butter anything on.
You could also use flour tortillas for this. I just think the corn tortillas would be a little bit helpful for you. A smooth taste of juliennes and throw one and in your oil, are you ready? Keep that going. Get those nice and brown and crisp. Thus, we get to tell and it has to do. In beef just aback, cut edges like this, get it brown, get it cooked all the way through and have the onions sautéed.
If you want to do a little, wine like red wine, my self the fill in this. I will make sure, all the red wine is cooked off before we add the water. That way, we would not have too much of an alcohol flavor, just the essence of the wine. These, guys, are done. I just want those crispy nuts brown. So that it will be nice and crunchy. As I have said, we are going to put some cilantro in the soup, big kind of cilantro. Some people say it is like soup, like my mom, but I am more than merrier as far as I am concerned, and….some red tomatoes. I like these tomatoes. They are really sure it is like tomatoes or pretty it is versus the mostly tomatoes you get in the supermarket these days, once you get the ripen ones they do not have much of the tomato flavor. We get certainly use with the canned tomatoes as well. Canned tomatoes or some dried tomatoes seem to have a little extra flavor, because they can leave the tomatoes on the vine.
So usually it just goes when it feels trades of the factory. Whereas, the tomatoes we buy in the supermarket has to be shipped all over the place. So, they usually pick green, and when they need the skins tougher for shipping, they sort of bringing out the flavor, unfortunately, what is happening to our supermarket tomatoes. Another to be looked out for is, heirloom tomato, which has the old seeds somewhere 150 years old. Original seeds of it, which we used awhile back. And these green onions as well. I have to arrange this. Let us get the ends off. Pull a little bit of an angle. Use both some of the white and some of the green and watch the color to soup. Wait till the soup is almost done before you add the onions in. That way, you would not lose their color too much and also. And that is enough.