Мексиканский супчик под текуилу)) Смотреть со звуком)

The recipe calls for 400 g of ground meat (any type, the author used pork‑beef), 0.5 l broth, a 600‑700 g can of peeled tomatoes in their own juice, a 400 ml can of red beans, a 400 ml can of corn, and seasonings such as red and black pepper, dried garlic, cumin, and salt. The meat is browned for 10‑15 minutes, then the tomatoes are added and cooked for another 5‑10 minutes. The mixture is transferred to a pot, the corn and beans are drained, and then added back with the broth and spices. The stew is simmered for about 20 minutes, left to rest for 10 minutes, and then seasoned to taste. It pairs well with tequila.