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Cultural history of Mexican food in America — food writing at its best
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cultural history of Mexican food in America — food writing at its best
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Brown beef and drain off any fat. Do not drain the beans and corn. Add them and dried mixes to the browned beef, adding a little water, beef broth or red wine if the mixture is too thick. Cook until flavors blend and soup is piping hot. Serve with crackers or cornbread.