Mexican Broth with Spicy Beef and Beans

I wasn’t expecting much here. The thought of a bowl of broth doesn’t really set my taste buds tingling. It is hard to think you can be satisfied by what really amounts to a lumpy drink. Once again me and my thoughts have been proven wrong. 

Not only did this meal satisfy, it had more flavour in it than the previous weeks meals put together. There are a number of ingredients that made this dish. The smoked paprika not only imparted that deep red colour but also as it’s name states a rich smokiness that adds a whole new dimension. The Mexican spice adds a lot of heat that builds progressively, thankfully the soured cream does enough to cool it before it gets too much. 

Cook your onion and garlic in a pan before adding the beef mince, mexican spice and smoked paprika. Once the beef has browned add the pepper and potato. After five minutes pop in the mixed beans and the passata. Once its all mixed together thoroughlyadd the stock and water. Bring everything to a simmer and let it cook for ten to fifteen minutes.

While its cooking rub your tortillas in olive oil, cut them into thin strips, season with some salt and pepper and put them into a pre-heated oven at 200 degrees for around five minutes. They will come out lovely and crisp. Stir through the coriander before serving the broth. Top it off with a nice dollop of soured cream and some of the tortillas.

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