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MY copycat Qdoba Mexican Gumbo

Contributed By: Nickole | See all of Nickole's recipes
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Total Time:  1 Hour
the mexican gumbo at qdoba is amazing. they use ALOT of cilantro whereas i used none, i was not really looking for the cilantro flavor. if u want it, add it. there are alot of ingredients, but its really easy! U CAN EASILY DO IT VEGETARIAN TOO!!
RECIPE INGREDIENTS
SHOPPING LIST
medium yellow onions (2)
minced garlic
vegetable oil
chicken stock (1qt)(or veggie stock if u r going vegetarian)
red enchilada sauce (2-10 oz cans)
white or yellow corn tortilla chips
mexican chili powder
salt
cumin
brick velveeta
instant rice
dried parsley
mexican chili beans
black beans
hormel beef au jus OR 2 lbs of meat of your choosing (UNLESS U GO VEGETARIAN)
salsa
sour cream
guacamole or avocados
flour tortillas
cheddar cheese
cilantro (optional)
green or red onions (optional)
DIRECTIONS
SOUP


2 medium onions


2 tsp minced garlic


2 tbls veggie oil


4 C (1qt) Chicken stock (or veggie stock if u r going vegetarian)


1-10oz can red enchilada sauce


2 C crushed tortilla chips


3 cups of water (split 1C & 2C)


1tsp chili powder


2tsp cumin


1/2 tsp salt


1/2 of the large bricks of velveeta 2%, cubed


chop the onions and lightly saute them with the garlic, they do not need to be caramelized, just translucent. add stock and bring it to a boil. add enchilada sauce, 1 c of water and the chili powder, cumin and salt. reduce heat to simmer. put 2 cups of water in the blender. add the 2 c of tortilla chips (i know, weird) and liquify it! add it to the soup and stir well. remove from heat and add cheese cubes. stir until melted. set aside.


RICE


3C instant rice


3C water


3TBLS dried parsley


put all 3 ingredients in a microwave safe bowl and microwave for 4 minutes. stir and cook for another 2 minutes. stir and set aside.


BEANS


1 can mexican chili beans in sauce


1 can black beans


open the cans. drain the BLACK beans. mix both beans together in a sauce pan. heat on low until hot, stirring occasionally. set aside.


*NOTE these are the beans I chose. u can do two cans of whatever kind u want.


MEAT (SKIP IF U R GOING VEGETARIAN)


1 hormel beef au jus prepared roast COLD


1-10oz can red enchilada sauce


completely pull apart the roast. put the au jus in a sauce pan with the meat (or if u made the roast yourself, add about 1 C of cooking liquid) add enchilada sauce. stir and heat until hot. set aside.


*NOTE u could also do a pork roast/loin, chicken breast, ground beef or ground turkey. use 1C of cooking liquid or stock with the meat post shredding.


Tortilla Strips


8 taco sized flour tortillas


vegetable oil


stack the tortilla on top of one another. cut them in half, stack the halves and cut them in 1/2 in. strips. heat the oil in a large frying pan or deep fryer. u will need enough oil to cover the strips, a few inches in your frying pan should suffice. make sure the oil is HOT then drop in and quickly separate about 1/3 of the strips. let them fry until they are just barely slightly golden and then flip them, they go FAST so do not walk away. using a slotted spoon or something like it, quickly remove all of the strips and immediately put them on paper towel to soak up excess oil. repeat with the rest of the strips.


ASSEMBLE IT


ok here is the fun part. you will want a pretty decent size bowl. it is better to start off with a smaller scoop of rice than you may normally enjoy with a meal and go back for seconds, because this dish gets big FAST!


Layer it like this


1 scoop of rice on the bottom


1 scoop of beans (scoop these with a slotted spoon)


1 scoop of meat (*IF U R GOING VEGETARIAN, ADD ANOTHER SCOOP OF BEANS)


1-1 1/2 ladles of soup


salsa


sour cream (if desired)


guacamole (if desired)


a pinch of cheddar cheese


tortilla strips


chopped red and/or green onions


and if u wanted cilantro u could do that any point in the layering process, but on top looks prettiest


now sit down with a big ole glass of something cold and refreshing and CHOW DOWN!!!


*NOTE i would NORMALLY add some heat, but i was preparing it for people who are not too keen on spice, so i kept it mild. i would throw a couple fresh, sliced jalapenos right into the soup when u add the seasonings. or shake some crushed red peppers on top of the whole dish as a finishing touch.


Date Added: 07/16/2011
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