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Salbutes are soft, cooked tortillas with lettuce, tomato, turkey, and avocado on top. Panuchos feature tortillas partially fried as a sope base, but filled with black beans and topped with turkey or chicken, lettuce, avocado, and pickled onions. Habanero chiles accompany most dishes, either in solid or puréed form, along with fresh limes or ...
Prepared with carrot as a primary ingredient, it can be prepared as a cream-style soup [16] [17] and as a broth-style soup. [18] Cazuela: Latin America: Chunky Clear broth, rice, potato, squash or pumpkin, corn and chicken or beef. Eaten in South America and Spain, it combines native and introduced ingredients. Pictured is an Ecuadorian cazuela.
In Chinese cuisine, Lanzhou-style lamian noodle soup is made with tripe. In Indonesian cuisine, sekba or bektim is made using pork tripe and other offal. [17] It is a Chinese-Indonesian dish. In Filipino cuisine, sopa de mondongo is eaten.
Stir in the turkey, chiles and 2 tablespoons soup mixture. Spread 1/2 cup soup mixture in a 2-quart shallow baking dish. Spoon about 1/4 cup turkey mixture down the center of each tortilla.
Tie the turkey's legs together at the ends of the drumsticks with kitchen string or butcher's twine. Fold the wing tips under. Season the turkey all over inside and out with salt and pepper.
Sopas is relatively easy to make. The meat is boiled first until tender. Sopas usually use chicken, but can also use beef or more rarely, diced pork or even turkey. It can also use leftover meat or processed meat like corned beef. [5] It is usually removed once tender and shredded with the bones discarded, but some recipes skip this part.
Sopa de Peixe is a traditional Portuguese fish soup. Soto is a traditional Indonesian soup made with turmeric, galangal , etc., usually contains either beef or chicken. Svartsoppa is a traditional Swedish soup, whose main ingredient is goose and, sometimes, pig's blood, and is made in Skåne , the southernmost region of Sweden.
Sopa de mondongo (also known as Chas) is a soup that originally came from Colombia, Venezuela, Puerto Rico and the Dominican Republic. It is made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers , onions , carrots , cabbage , celery , tomatoes , cilantro , garlic or root vegetables .