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RECIPE
Creamy Mexican Potato Soup
with Cumin and Garlic Taco Rubbed Steak and Fresh Pico de Gallo
Steak and potatoes are an American dinner classic. The Mexican inspired flavor twist to this cheesy, potato soup is a guaranteed winner. Layer on the flavors of Adobo Rubbed grilled steak, fresh Pico de Gallo, and a squeeze of lime to make each steaming bowl a full-meal deal.
• 2 Tablespoons Fiesta Spice Infused Olive Oil by Olivelle
• 1 cup chopped onion (about 1 medium onion)
• ½ cup chopped celery
• 8 cloves fresh garlic, minced
• 2 teaspoons Mexican Oregano (I used our Greek Oregano)
• 2 teaspoons cumin
• 1 teaspoon coriander
• ¼ teaspoon cayenne pepper
• 2 lbs. red potatoes, cubed
• 4 cups chicken broth
• 2 teaspoons Cumin Spice Sea Salt by Olivelle
• 2 Tablespoons unsalted butter
• 2 Tablespoons freshly milled flour
• 1 ½ cups half-and-half
• 12 oz. hot pepper jack cheese, shredded
• ½ cup sour cream
• 2 teaspoons Cumin and Garlic Taco Rub by Olivelle (or to taste)
• Salt and pepper to taste
• Top with Adobo Rubbed Steak, Pico de Gallo and a Squeeze of fresh lime
In 6 liter or larger pressure cooker, over medium heat, melt butter with oil. Add onion, celery, garlic, Italian Seasoning, cumin, coriander and cayenne pepper. Sauté about 3-4 minutes to release the flavors of the spices and to soften the onions and celery.
Stir in broth and potatoes. Lock pressure lid into place. On high heat, bring pressure up to second indicator ring (high pressure). Reduce heat to maintain pressure and cook for 4 minutes. Remove from heat and let pressure naturally release. (Cook for 5 minutes if quick release).
While pressure naturally releases: In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes. Whisk in half-and-half until smooth.
Return soup to medium heat. Mash with a potato masher to desired consistence. Add half and half mixture and cheese. Stir until cheese melts. Stir in sour cream and season to taste with salt, black pepper, and Adobo Mexican World Spice.
Serve topped with thinly sliced Cumin and Garlic Taco Rubbed Steak, Pico de Gallo, and a squeeze of lime.
Adobo Rubbed Steak
The Cumin and Garlic Taco Rub by Olivelle gives steak that perfect fajita seasoning. Grill on the grill, in the oven, or simply sear in a fry pan, this steak is delicious all by itself. But even better complimenting this soup.
• 1 ½ lbs flank or shoulder steak (I used shoulder steak)
• 1-2 teaspoons Cumin and Garlic Taco Rub by Olivelle
• Fiesta Spice Infused Olive Oil by Olivelle
While soup is cooking, sprinkle both sides of steaks with spice and drizzle with oil. Rub to coat. Let sit at room temperature until ready to cook. Sear in pan, oven or on grill and cook until internal temperature reaches 125F. Remove from heat and cover or wrap with foil and allow to rest for 5 minutes. Slice against the grain. Enjoy.
Brad’s Incredible Salsa/Fresh Pico de Gallo
- 5 Roma tomatoes, finely diced
- 1 onion, finely diced
- 1 yellow, red or green bell pepper, finely diced
- 1 fresh jalapeno, finely diced, optional
- ½ - 1 teaspoon salt, to taste
- 3 cloves of garlic, minced
- 4 sprigs of fresh cilantro, chopped
- Juice of 2 limes
- 3-5 slices of jalapeño pepper (to taste)
Combine all ingredients in a bowl and mix. Adjust the ingredient amounts to suit your taste! Serve and enjoy
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