CALDO DE RES (A MEXICAN BEEF -VEGETABLE SOUP)
If I were feeling sick and run-down, while living in Mexico, I would have my housekeeper fix up a batch of Caldo de Res. This would fix me right up. Most people ate this with tortillas but she would always serve this with some Mexican cornbread baked in a cast-iron skillet. Makes my mouth water just thinking of this!
Provided by Witch Doctor
Categories Chowders
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Chop the beef shank into large chunks, keeping some attached to the bone.
- Sauté the beef chunks with the chopped onions, salt, and pepper.
- After the beef is browned, add the beef stock and the stewed tomatoes.
- Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is "spoon tender".
- Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
- Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).
- Add the vegetables to the soup.
- Chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil.
- Reduce the heat to medium and simmer for 20 minutes.
- Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
- Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
- Serve, making sure each bowl contains chunks of all the vegetables.
- Garnish with a squeeze of lemon or lime. Serve with heated tortillas.
- Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.
Nutrition Facts : Calories 701.9, Fat 11.7, SaturatedFat 3.5, Cholesterol 88.5, Sodium 2522.7, Carbohydrate 93.6, Fiber 18.2, Sugar 26.2, Protein 63.4
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