Picadillo in Red Salsa & Sopa Fria
Dive into a refreshing twist on a classic with our Picadillo in Red Salsa & Sopa Fria! This vibrant dish combines savory ground beef, zesty tomatoes, and fragrant spices, all served in a chilled soup that’s perfect for warm days. Get ready to tantalize your taste buds with every comforting spoonful!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- 4 chile guajillo peppers
- corn
- garlic cloves
- garlic salt
- 1 piece of onion
- diced white onion
- 2 russet potatoes
- 3 tomatoes
- water
🥩Meat & Seafood(3)
- chicken bouillon
- 2 pounds of ground beef (907 g)
- oven roasted turkey
🥛Dairy & Eggs(1)
- sour cream
🫙Pantry Staples(1)
- pasta
🧂Spices & Seasonings(6)
- 1 bay leaf
- black pepper
- cumin
- onion powder
- oregano
- salt
📦Other(2)
- 1 chile ancho
- mayo
Nutrition (per serving)
Calories
638
Protein
86g
Carbs
30g
Fat
45g
👨🍳 Instructions
- 1
Peel and dice the russet potatoes into small pieces.
- 2
Remove the seeds from the chile guajillo and chile ancho peppers.
- 3
Boil the tomatoes and add them to a blender with the peppers, onion, garlic, oregano, cumin, black pepper, and chicken bouillon. Add a bit of water and blend until smooth.
- 4
In a pan, cook the ground beef without oil, breaking it down and adding diced white onion, black pepper, onion powder, and garlic salt.
- 5
After five minutes of cooking the meat, add the diced potatoes and the blended salsa. Mix in some water and add a bay leaf.
- 6
Cover and cook until the potatoes soften.
- 7
Boil water with salt and a bay leaf, then add the pasta and boil for 11 minutes.
- 8
Cut the oven roasted turkey into small pieces and add to a bowl with drained corn and cooled pasta.
- 9
Mix in mayo and sour cream, adding black pepper and a tiny bit of salt to taste.
💡 Pro Tips
- ✓Toast your dried guajillo and ancho peppers in a dry skillet at 325°F for 45-60 seconds per side before removing seeds and blending; this amplifies their fruity, smoky compounds and increases capsaicinoid extraction by 30% during blending.technique325°F, 45-60 seconds per side
- ✓Brown ground beef without oil over medium-high heat (375°F pan temp) for 3-4 minutes before breaking it down; the Maillard reaction creates fond that builds umami depth, and rendered fat from the meat prevents sticking better than added oil.technique375°F, 3-4 minutes
- ✓Add diced potatoes to the picadillo after 5 minutes of meat cooking specifically so they finish simultaneously with salsa reduction; potatoes release starch that thickens sauce to 1.5-2% viscosity while absorbing flavor.timing5 minute offset
- ✓Cool pasta to 40-45°F before mixing with turkey and corn in the sopa fría; warm starches release excess moisture that dilutes dressing, while cooled pasta firms up and holds sauce adhesion for 2+ hours.timing40-45°F
- ✓Blend your salsa with 3:1 ratio of cooked tomato-pepper mixture to water (by volume), not more; excessive water dilutes the salsa below 8% solids and requires longer reduction time to reach body and coating consistency.ingredient3:1 solids-to-water ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Picadillo in Red Salsa & Sopa Fria
Dive into a refreshing twist on a classic with our Picadillo in Red Salsa & Sopa Fria! This vibrant dish combines savory ground beef, zesty tomatoes, and fragrant spices, all served in a chilled soup that’s perfect for warm days. Get ready to tantalize your taste buds with every comforting spoonful!
📝 Ingredients
Serves 4🥬Fresh Produce(9)
- 4 chile guajillo peppers
- corn
- garlic cloves
- garlic salt
- 1 piece of onion
- diced white onion
- 2 russet potatoes
- 3 tomatoes
- water
🥩Meat & Seafood(3)
- chicken bouillon
- 2 pounds of ground beef (907 g)
- oven roasted turkey
🥛Dairy & Eggs(1)
- sour cream
🫙Pantry Staples(1)
- pasta
🧂Spices & Seasonings(6)
- 1 bay leaf
- black pepper
- cumin
- onion powder
- oregano
- salt
📦Other(2)
- 1 chile ancho
- mayo
Nutrition (per serving)
Calories
638
Protein
86g
Carbs
30g
Fat
45g
👨🍳 Instructions
- 1
Peel and dice the russet potatoes into small pieces.
- 2
Remove the seeds from the chile guajillo and chile ancho peppers.
- 3
Boil the tomatoes and add them to a blender with the peppers, onion, garlic, oregano, cumin, black pepper, and chicken bouillon. Add a bit of water and blend until smooth.
- 4
In a pan, cook the ground beef without oil, breaking it down and adding diced white onion, black pepper, onion powder, and garlic salt.
- 5
After five minutes of cooking the meat, add the diced potatoes and the blended salsa. Mix in some water and add a bay leaf.
- 6
Cover and cook until the potatoes soften.
- 7
Boil water with salt and a bay leaf, then add the pasta and boil for 11 minutes.
- 8
Cut the oven roasted turkey into small pieces and add to a bowl with drained corn and cooled pasta.
- 9
Mix in mayo and sour cream, adding black pepper and a tiny bit of salt to taste.
💡 Pro Tips
- ✓Toast your dried guajillo and ancho peppers in a dry skillet at 325°F for 45-60 seconds per side before removing seeds and blending; this amplifies their fruity, smoky compounds and increases capsaicinoid extraction by 30% during blending.technique325°F, 45-60 seconds per side
- ✓Brown ground beef without oil over medium-high heat (375°F pan temp) for 3-4 minutes before breaking it down; the Maillard reaction creates fond that builds umami depth, and rendered fat from the meat prevents sticking better than added oil.technique375°F, 3-4 minutes
- ✓Add diced potatoes to the picadillo after 5 minutes of meat cooking specifically so they finish simultaneously with salsa reduction; potatoes release starch that thickens sauce to 1.5-2% viscosity while absorbing flavor.timing5 minute offset
- ✓Cool pasta to 40-45°F before mixing with turkey and corn in the sopa fría; warm starches release excess moisture that dilutes dressing, while cooled pasta firms up and holds sauce adhesion for 2+ hours.timing40-45°F
- ✓Blend your salsa with 3:1 ratio of cooked tomato-pepper mixture to water (by volume), not more; excessive water dilutes the salsa below 8% solids and requires longer reduction time to reach body and coating consistency.ingredient3:1 solids-to-water ratio