Chiapas-style Sodd

Ingredients

In the Chiapas-style Sodd, we adapt the traditional Norwegian Sodd by incorporating Chiapas cuisine elements. We replace some of the original ingredients with Chiapas-specific ones, such as using local Mexican spices like achiote and adding corn and chilies for a touch of heat. These modifications infuse the dish with the vibrant flavors and ingredients characteristic of Chiapas cuisine, creating a unique fusion of flavors. We alse have the original recipe for Sodd, so you can check it out.

• 500g (1.1 lb) beef or lamb, cut into chunks 500g (1.1 lb) beef or lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 ears of corn, kernels removed 2 ears of corn, kernels removed
• 2 jalapeno peppers, seeded and finely chopped 2 jalapeno peppers, seeded and finely chopped
• 1 teaspoon achiote paste 1 teaspoon achiote paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef or lamb chunks to the pot and brown them on all sides.
3. 3.
   Stir in the diced tomatoes, corn kernels, and jalapeno peppers. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Add the achiote paste, dried oregano, ground cumin, and bay leaf to the pot. Stir well to coat the meat and vegetables with the spices.
5. 5.
   Pour in the beef or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1 hour, or until the meat is tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaf from the pot before serving.
8. 8.
   Ladle the Chiapas-style Sodd into bowls and garnish with fresh cilantro.

Treat your ingredients with care...

• Achiote paste — Achiote paste adds a unique flavor and vibrant color to the dish. If you can't find it, you can substitute it with a mixture of paprika and turmeric.
• Corn — Fresh corn kernels are ideal for this recipe, but if they're not in season, you can use frozen corn as a substitute.
• Jalapeno peppers — Adjust the amount of jalapeno peppers according to your spice preference. For a milder flavor, remove the seeds before chopping.

Tips & Tricks

• For an extra depth of flavor, marinate the meat in the spices overnight before cooking.
• Serve the Chiapas-style Sodd with warm tortillas or crusty bread for a complete meal.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the simmering broth.

Serving advice

Serve the Chiapas-style Sodd hot in individual bowls. Accompany it with warm tortillas or crusty bread for a satisfying meal.

Presentation advice

Garnish each bowl of Chiapas-style Sodd with a sprig of fresh cilantro to add a pop of color. Serve it in rustic bowls or clay pots to enhance the visual appeal.