Caldo de Res
Delicious, Nutritious, & Comforting, this Caldo de Res is perfect on a cold evening. It's loaded with vegetables and pieces of beef and is very customizable.
Ingredients
Serve with
Instructions
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Rinse meat thoroughly with clean water. Place in large 10 quart pot and completely cover with water. Set stovetop to medium high and let it come to a boil. Skim frothy residue that forms on top and remove, ensuring broth stays as clear as possible. Let meat cook for a minimum of 1 hour but up to an hour and a half. Add in onion, garlic, salt, pepper, tomato bouillon and cumin and stir until seasonings are dissolved into broth. Add in corn, celery and carrots. Cover with lid and let it cook 30 minutes. Remove garlic head. Add in calabazas, potatoes and cabbage. (Broth should cover all the ingredients, so if there's not enough liquid, add additional boiling water.) Place cilantro on top, Cover with lid and let it cook an additional 10-20 minutes until remaining ingredients are cooked tender. Serve caldo with hot salsa, fresh lime and corn tortillas. It's also very popular to serve with Mexican rice.
