½ cup canola oil
½ cup flour
1 medium onion chopped fine
½ cup diced celery
1 clove garlic finely chopped
1 ounce chopped fine cilantro
½ quart chicken stock
2 cups Dixie beer (or substitute), or any non-alcoholic beer
2 cups milk
1 teaspoon Worcestershire sauce
1 pound dried black beans
3 links bratwurst
½ cup spicy mustard
1 (12-ounce) can sweet corn
1 teaspoon paprika (more or less to taste)
½ cup sour cream
1 cup Asadero cheese
Dash of salt, pepper, cumin and Cajun spice
In a large stockpot, cook the oil and flour, stirring constantly over medium heat until you have a light roux. Add the onions, celery, garlic, cilantro and cook until the veggies are soft.
Add the chicken stock, beer, milk and Worcestershire and let simmer for about an hour. In a separate pot cook the black beans in water, drain and set aside.
Marinate the bratwurst in the mustard. In a separate skillet, thinly slice the bratwurst and sauté in a little oil with the Cajun spice, cumin mixture and mustard marinade; set pan aside.
Add the beans, bratwurst, corn, paprika, sour cream and Asadero cheese to pot and lightly stir; simmer on low for 30 minutes.
Yields 2.5 quarts.
3 each of red, blue and yellow corn tortillas
Oil for frying
2 cups Pico de Gallo salsa (diced onions, tomatoes, jalapenos, cilantro , 2 tablespoons lime juice and a dash of salt)
2 Boudin sausage links
1 cup finely shredded Monterey Jack cheese
Cut tortillas in thin strips and fry in oil; drain on paper towel. Blacken sausage in skillet, then crumble and mince.
Ladle finished soup in a wide rimmed soup. Form a small mound of the tortillas on top of soup, topping with Pico de Gallo, sausage, shredded Monterey cheese and a squirt of sour cream for garnish.