#2: Caldo De Res = Yum!

Here is a recipe for a hearty Mexican soup that we made yesterday for New Year's Day dinner.  The kids loved helping chop the vegetables and were so proud of their caldo!  For the Caldo de Res, we got a little veggie crazy, but that is what is so neat about the recipe.  You can do a little or a lot, and it still comes out fantastic!  To complete the meal, check out our blog post for the homemade flour tortillas recipe! Let us know if you make either of these recipes and how they worked for you!

Here's to full bellies!

Vanessa :)

Caldo De Res

3 pounds bone-in beef 

1 T. vegetable oil

Salt, to taste

Pepper, to taste

1 onion, chopped

1 cup each of red, green and yellow bell pepper, diced

1 can (14.5 oz) diced tomatoes

1 T. minced garlic

3 cups of beef broth

4 cups of water

3 carrots, peeled and rough chopped

1/4 cup cilantro, washed and chopped

3 ears of corn, shucked and split in half

3 celery stalks, washed and rough chopped

3 cups of fingerling potatoes, washed and rough chopped

2 chayotes (Mexican squash), washed and rough chopped

1/2 medium cabbage, washed and quartered

2 large jalepenos, sliced

1/4 cup onion, diced

1/4 cup cilantro, washed and chopped

4 limes, quartered

In a large stockpot, heat oil over medium-high heat and brown meat.  (Stew meat and ribs were on sale, so I used these!)  Season meat with salt and pepper to taste.  Add in onion and bell peppers, and cook until soft.  Add in diced tomatoes, garlic and beef broth. Liquid should cover beef by about 1", add water if needed.  Reduce heat to low, cover loosely with lid and simmer for one hour, stirring occasionally.

After one hour, add in carrots, cilantro and corn and simmer for 10 minutes.  Add in celery, potatoes and chayote and continue to simmer until vegetables are soft (about 45 minutes).  Push cabbage into soup, and simmer for an additional 10 minutes.

Serve soup in large bowls.  May use jalapenos, chopped onion and cilantro as garnish.  Squeeze lime wedges over soup and enjoy.