In this recipe I tried to implement the "Mexican spice trinity". Chef Zarela Martinez explains the interplay with fruit and spice as a Mediterranean influence. Mexican candy demonstrates this well with such examples as chili dusted mango lollipops. This theme of sweet and savory is a common thread between Morocco and Mexico (think beef tajines with prunes or chicken with cured lemons). The "Mexican spice trinity" has similar elements as "ras al hanout", a Moroccan spice mixture. The cuisine of the Moors brought by Spaniards to the New World? Culinary diaspora at its finest.
Ingredients:
1 bag vegetable stir fry or vegetable assortment
1 cup milk
1/2 cup green scallions chopped
1/2 cup fresh cilantro chopped
juice and pulp from 1/2 of a fresh lime
Black pepper
2 tablespoons butter
1/2 cube of beef bouillon
"Mexican spice trinity"; teaspoon each of ground cinnamon, cloves and cumin
1 small to medium steak
1 clove of garlic finely chopped
1/4 cup plain yogurt or sour cream
Fresh corn tortillas (when they're fresh they have a warm floral scent)
Sweet red bell pepper
Directions:
If you haven't cooked your steak you may do so now. I like to use my toaster oven.
In a blender or food processor, blend vegetables, milk, scallions, cilantro and lime until smooth. The milk facilitates the liquification so add more as needed.
In a medium sauce pan, melt butter, add a few twists (from a hand grind) of black pepper, the spices and bouillon. Allow to mix and blend.
Add blender mixture to the sauce pan, and reduce to low heat.
Cut the steak into strips and cut into spoonable pieces.
Chop the clove of garlic and add this along with the steak to the soup.
Add the sour cream or yogurt.
Cut tortillas into strips and rectangles, much like the steak.
Add tortillas to the soup, shortly before serving.
Add red bell pepper for presentation.
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