Name: Elbow Soup with Meat
Prep time: 50 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 clove garlic, for the sauce; 4 tomatoes, for the sauce; 1 cup beef broth, for the sauce; 3 tablespoons chipotle chile, for the sauce; 2 tablespoons vegetable oil, for the sauce; 1/4 onions, finely chopped, for the meat; 1 clove garlic, finely chopped, for the meat; 1/4 cups celery, finely chopped, for the meat; 1 cup ground beef; 1 teaspoon oregano, ground, for the meat; 1 teaspoon cumin, ground, for the meat; 1 cup elbow pasta, for the meat; epazote, for the sauce; salt and pepper, for the meat; queso fresco, for the meat

Preparation

30 mins

20 mins

Low

For the sauce, blend the garlic, tomato, beef broth, and chipotle until you obtain a homogeneous mixture. Set aside. For the meat, in a small pot with oil over medium heat, sauté the garlic and celery until they change color. Add the ground meat, oregano, and cumin; cook until the meat changes color. Incorporate the elbow pasta and cook for 6 more minutes. Add the tomato mixture and the epazote; season with salt and pepper, bring to a boil and set aside.