This is a wonderful recipe for a hearty and delicious soup! We came up with this recipe earlier this year after being invited to a “Soup Swap” party (for more information on Soup Swap parties, click here). This was the first one we had ever been to, so we didn’t quite know what to expect. When trying to think of a soup to bring, we somehow got in the mood for steak fajitas. Then it came to us, why not just make this delicious favorite into a soup. So after making a couple of batches, we came up with this recipe. We won the award for “Most Intimidating Soup” at the party, although we think that is because no one else used an original recipe!
Note: there are a few components to this recipe which can be used even after you have made the soup. For example, the Santa Fe Dry Rub can easily be used to season a steak before grilling, and the Spicy Cilantro Sauce is wonderful when served on top of a quesadilla, nachos, or any meat dish.
Makes ~ 8 quarts of soup
Ingredients:
1 ½ pounds tri-tip steak
2 large sweet yellow onions, sliced
4-6 shallots, sliced
2 red bell peppers
2 green bell peppers
1 poblano (or pasilla) pepper
3 ears of corn
4 cloves of garlic, whole
3 tablespoons olive oil
1 stick unsalted butter (8 tablespoons)
2 fresh bay leaves
Juice and zest of 3 limes
1 bunch cilantro, roughly chopped
½ cup dry sherry
½ cup brandy
1 ½ cups chardonnay
1 bottle of your choice Mexican beer
8 cups beef stock
4 cups chicken stock
4 tablespoons Mexican hot style tomato sauce
4 tablespoons Spicy Cilantro Sauce (recipe follows)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 batch Santa Fe Dry Rub (to be used on steak, veggies, and in soup) (recipe follows)
1 15-ounce can black beans, rinsed and drained
2 cups queso fresco (Mexican cheese), crumbled
Directions:
1. Rub tri-tip, bell peppers, Poblano pepper, and ears of corn with Santa Fe Dry Rub. Grill veggies until they have a nice black char on the outside (about 10-15 minutes). Grill the tri-tip over high heat to sear the outside edges, then remove from the grill (the meat will finish cooking in the soup). Allow veggies and meat to sit covered by foil for 15 minutes and the allow juices to settle.
2. While veggies and meat are cooling, begin building the soup. First, put 3 tablespoons of olive oil in a large pot and heat over medium heat. Add sliced onions and shallots and stir. Then add whole garlic cloves, fresh bay leaves, salt, and butter. Cook for about 15-20 minutes until onions are translucent and soft.
3. While the onion mixture is cooking, prepare the veggies and meat. Begin by scraping off most of the charred skin on the peppers. Then take seeds out. Slice bell peppers into small cubes or strips, your choice. Cut the Poblano pepper very finely so that it will just blend into the broth of the soup. Shave the kernels off the corn cobs and put them in a bowl. Put chopped peppers into the bowl with the corn and reserve. To prepare the meat, cut it into cubes (retaining all meat juices that come out while cutting). Save the steak and its juices in a bowl on the side to add to the soup later.
4. Add one teaspoon of Santa Fe Dry Rub and freshly ground black pepper to the onion mixture and stir. Then add grilled veggies. Allow to cook together for about 10-15 minutes.
5. Next, turn up the heat on your stove to about Medium-High. Add Brandy and then stir. Allow mixture to cook for about 2 minutes; then add Sherry and Mexican hot style tomato sauce. Stir. Next, add Chardonnay and bottle of beer. Stir. Continue to cook this mixture uncovered and semi-frequently stirring for 15 minutes.
6. Add lime juice and zest; then stir. Next, add cubed tri-tip, chicken stock, beef stock, and another teaspoon of Santa Fe Dry Rub. Allow soup to cook, covered and over medium heat, for 20 minutes.
7. Add Spicy Cilantro Sauce and a teaspoon of ground cumin. Cook over medium-low heat for about 10 minutes; then add black beans.
8. Continue cooking soup for about 1 hour to allow flavors to combine and become amazing.
Just before serving, stir chopped cilantro into the soup (reserving 1-2 tablespoons for garnish). Top each serving with queso fresco crumbles and remaining chopped cilantro. You should serve this soup warm.
Spicy Cilantro Sauce
Not only is this sauce great in this soup, it is also delicious as a topping on any meat. We keep it pre-made in a jar in our fridge and use it regularly (it will last in the refrigerator for about 1 to 1 ½ weeks)
Ingredients:
1 bunch fresh cilantro
3 cloves garlic, roughly chopped
1 jalapeño, roasted
3 tablespoons walnuts, roasted and roughly chopped
3 shallots, peeled and roughly chopped
½ cup lime juice, or to taste
8 tablespoons olive oil
1 teaspoon coarse sea salt, or to taste
½ teaspoon fresh ground black pepper, or to taste
½ teaspoon sugar
Directions:
1. Puree all the ingredients in a food processor or blender until a paste or sauce is formed.
2. Adjust the amount of olive oil you use depending upon the consistency that you desire.
3. Taste for seasoning and add salt, pepper or lime juice if needed.
Santa Fe Dry Rub
We like to use this dry rub when we bbq because it has no salt in it! It also makes a great seasoning for this soup, quesadillas, sandwiches, scrambled eggs, etc. We keep it in a shaker in our cupboard and use it frequently. The mix will last for about 3 months in an air-tight container. Enjoy!
Ingredients:
2 tablespoons chili powder
2 tablespoons sweet paprika
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon crushed dried oregano
2 teaspoons ground cumin
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
Directions:
Combine in a coffee or spice grinder. Blend until well mixed.
