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My copycat Qdoba Mexican Gumbo
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SHOPPING LIST
medium yellow onions (2)
minced garlic
vegetable oil
chicken stock (1qt)
red enchilada sauce (2-10 oz cans)
white or yellow corn tortilla chips
mexican chili powder
salt
cumin
brick velveeta
instant rice
dried parsley
mexican chili beans
black beans
hormel beef au jus OR
2lbs of meat of your choosing
salsa
sour cream
guacamole or avocados
flour tortillas
cheddar cheese
cilantro (optional)
green or red onions (optional)
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SOUP
2 medium onions
2 tsp minced garlic
2 tbls veggie oil
4 C (1qt) Chicken stock
1-10oz can red enchilada sauce
2 C crushed tortilla chips
3 cups of water (split 1C & 2C)
1tsp chili powder
2tsp cumin
1/2 tsp salt
1/2 of the large bricks of velveeta 2%, cubed
chop the onions and lightly saute them with the garlic, they do not need to be caramelized, just translucent. add stock and bring it to a boil. add enchilada sauce, 1 c of water and the chili powder, cumin and salt. reduce heat to simmer. put 2 cups of water in the blender. add the 2 c of tortilla chips (i know, weird) and liquify it! add it to the soup and stir well. remove from heat and add cheese cubes. stir until melted. set aside.
RICE
3C instant rice
3C water
3TBLS dried parsley
put all 3 ingredients in a microwave safe bowl and microwave for 4 minutes. stir and cook for another 2 minutes. stir and set aside.
BEANS
1 can mexican chili beans in sauce
1 can black beans
open the cans. drain the BLACK beans. mix both beans together in a sauce pan. heat on low until hot, stirring occasionally. set aside.
*NOTE these are the beans I chose. u can do two cans of whatever kind u want.
MEAT
1 hormel beef au jus prepared roast COLD
OR buy a 2lb roast and oven roast/crock pot it until it falls apart (easily pulled apart)
1-10oz can red enchilada sauce
completely pull apart the roast. put the au jus in a sauce pan with the meat (or if u made the roast yourself, add about 1 C of cooking liquid) add enchilada sauce. stir and heat until hot. set aside.
*NOTE u could also do a pork roast/loin, chicken breast, ground beef or ground turkey
Tortilla Strips
8 taco sized flour tortillas
vegetable oil
stack the tortilla on top of one another. cut them in half, stack the halves and cut them in 1/2 in. strips. heat the oil in a large frying pan or deep fryer. u will need enough oil to cover the strips, a few inches in your frying pan should suffice. make sure the oil is HOT then drop in and quickly separate about 1/3 of the strips. let them fry until they are just barely slightly golden and then flip them, they go FAST so do not walk away. using a slotted spoon or something like it, quickly remove all of the strips and immediately put them on paper towel to soak up excess oil. repeat with the rest of the strips.
ASSEMBLE IT
ok here is the fun part. you will want a pretty decent size bowl. it is better to start off with a smaller scoop of rice than you may normally enjoy with a meal and go back for seconds, because this dish gets big FAST!
Layer it like this
1 scoop of rice on the bottom
1 scoop of beans (scoop these with a slotted spoon)
1-1 1/2 ladles of soup
1 scoop of meat
salsa
sour cream (if desired)
guacamole (if desired)
a pinch of cheddar cheese
tortilla strips
chopped red and/or green onions
and if u wanted cilantro u could do that any point in the layering process, but on top looks prettiest
now sit down with a big ole glass of something cold and refreshing and CHOW DOWN!!!
*NOTE i would NORMALLY add some heat, but i was preparing it for people who are not too keen on spice, so i kept it mild. i would throw a couple fresh, sliced jalapenos right into the soup when u add the seasonings. or shake some crushed red peppers on top of the whole dish as a finishing touch.
Like i said it SOUNDS complicated, but its really quite simple...just takes alot of ingredients!
i hope u all try it and love it as much as my family and i did!!!
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Preparation Time: 1 hour |
Serves: ALOT |
| Recipe Origin: United States |
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Submitted by: |
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Nickole Sluiter
Michigan
United States |
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| This recipe has been viewed 4920 times. |
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