Sopa a la Criolla (Creole Soup)
Serves 6-8
1 lb. Beef cut into bite-sized pieces
3 Tbsp. Olive Oil
2 Tbsp. Garlic ~ Minced
2 Large Onions ~ Finely chopped
2 Tomatoes ~ Peeled and diced (or 1 14 oz. Can)
2 Tbsp. Ají Panca Chile Powder
2 Bay Leaves
2 1/2 Tbsp. Dried Oregano
1 Tsp. Rocoto Paste or Hot Chili Sauce
10 Cups Beef, Chicken, or Vegetable Stock (or water)
8 Oz. Angel Hair or Spaghetti ~ broken into 3-inch pieces
2 Cans Evaporated milk
3 Eggs ~ Beaten
Sea Salt
Freshly Ground Black Pepper
Season the beef with salt, pepper and garlic. Heat the oil in a large soup pot over high heat and pan-fry the beef. Add the Ají Panca, onion, tomato, chili sauce, oregano, and bay leaves. Reduce heat to medium and cook until the onion is transparent. Add the stock, bring to a boil and add the angel hair pasta. Cook until almost al-dente. Add the evaporated milk and then the beaten eggs after tempering. Stir to incorporate, correct the seasoning and remove from heat. Serve and enjoy.
