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Spicy Peruvian-Style Beef and Noodle Soup
This hearty, comforting dish is our take on sopa criolla, or “creole soup,” a Peruvian staple with Italian roots. In addition to ground beef and capellini, the soup stars ají panca paste, a robust, red concentrate made of native Peruvian peppers. We’ve developed our take on the recipe using an easier-to-source alternative—similarly smoky, tangy-sweet Mexican chipotle chilies in adobo. For a more traditional flavor, just replace the chipotle chili and adobo sauce with 4 tablespoons ají panca paste. We top the soup with a simple salsa of lime-marinated onion and tomato, bringing brightness and crunch to contrast the rich, smoky broth. To serve, toasted bread and eggs—whether fried and placed on top a brimming bowl or poached directly in the soup—are perfect accompaniments.
pound ripe tomatoes, cored and finely chopped, divided
large red onion, finely chopped (1½ cups), divided
01In a small bowl, stir together 1 cup tomatoes, ¼ cup onion, the lime juice and ¼ teaspoon each salt and pepper. Set aside until ready to serve.
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