Cooking with Beer
Cinco De Mayo Soup
Serves 8-10
1 tablespoon. minced garlic
10 Frozen Corn
2-3 tablespoons corn oil
12 ounces of a good Mexican Style beer. (Corona Premium)
15-20 large frozen cooked shrimp, tail on salted and pepper to taste.
1 Lb. Chorizo Sausage (casing removed)
2 onions - peeled and chopped
3 cups chicken stock
1- (28 oz. can) chopped tomatoes
1- (16 oz. can) red pinto beans (drained & rinsed)
1 teaspoon dried oregano
1 teaspoon ground cumin
2 - jalapeno chilies, (roasted, peeled and chopped)
Garnish:
2 cups grated jack cheese
1/2 cup chopped green onions
1/2 chopped cilantro leaves
wedges of lime
Place the garlic and frozen corn in baking dish 11 x 16 and drizzle with 2-3 tablespoons of corn oil. Roast in oven for 30 minutes at 250 degrees. (stir often) Scrape into a large glass bowl, add the Mexican style beer and frozen shrimp. Set this aside to thaw. Cook the chorizo in a 3-quart pot over medium heat until fat is rendered, about 5-7 minutes. Drain off the fat leaving 2 tablespoons. Crumble the sausage and stir in the onions. sauté until onions are soft and golden. pour in the chicken stock, tomatoes 9with liquid), pinto beans, oregano and cumin. Bring to a boil, reduce heat and simmer. Stir in the jalapenos and corn-beer shrimp mix. Simmer 3-5 minutes. Serve, garnish and enjoy.
Thank you to Coopers Brew Products