tijuana meat balls meets & greets taco soup

How To Make tijuana meat balls meets & greets taco soup

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  Step 1
  In a small pot or bowl soak the beans in the Seagrams’ for 2 hours.
• Step 2
  Since the meat balls I used were left over from another meal they were already cooked, so they won’t need to go into the soup until 5 minutes before you are ready to serve it. All you are looking to do is get them hot.
• 
  Step 3
  Meanwhile in a large soup pot, slice the onions and caramelize it in butter, sugar and oil, this can take from 45 minutes to 1 hour. Remove the onions from pan and set aside.
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  Step 4
  In the same pot add more butter and oil “ if necessary “ then add the jalapeno peppers, celery, carrots and garlic, chili powder, cumin, cayenne pepper, cinnamon , pepper& salt and cook on low till the peppers, celery, carrots have started to cook. You’ll want to add the dry spices now so they can bloom. Add a tiny bit of oil if necessary. Once the peppers, celery and carrots have cooked add the onions back to the pot. You should make sure the flame on the stove in very low…you just want to cook the vegetables, if you have the heat on to high, the spices will burn. You’ll know it’s time to add the beans and ginger ale because you will smell the spices.
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  Step 5
  Add the soaked beans and ginger ale to the pot.
• 
  Step 6
  Add the diced tomatoes
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  Step 7
  Add the whole tomatoes
• Step 8
  Add the 1 can of water, cover and simmer for at least 2 hours.
• 
  Step 9
  After that amount of them add the pinto beans
• Step 10
  Add the marmalade
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  Step 11
  Cook this soup low and slow for another 1 hour so the red beans will be cooked, and all the seasoning and flavors can come together.
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  Step 12
  10 minutes before you add the meat balls add the grated chocolate, stir for about 5 minutes so the chocolate has time to melt and not stick to the bottom of the pan and then add the meat balls. Cook for additional 5 minutes.
• Step 13
  Check for seasonings: salt and pepper
• Step 14
  TO MAKE THE TORTILLA STRIPS:
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  Step 15
  Slice into 1 inch strips and then cut the strips in ½ and fry in some oil, drain on paper towel, and season with salt. You can either serve them on the side or on top of the soup.
• Step 16
  This is also a great crock pot recipe…
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