Mexican Caldo
Ingredients
- 2 pounds beef shank on the bone
- 14½ ounces canned diced tomatoes
- 3 cups beef broth
- 4 cups water
- 2 husked fresh ears of corn each cut into 3 pieces
- 1 tablespoon vegetable oil
- 2 roughly chopped carrots
- 1¼ cups chopped cilantro
- 1 quartered potato
- 1½ cups chopped yellow onion
- 2 quartered chayotes optional
- 1 cored cabbage cut into wedges
- ¼ cup sliced pickled jalapenos
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 limes cut into wedges
- 4 quartered radishes
Instructions
- All ingredients ready? Let's begin!
- Cut most of the meat off the bones and chop it into ½-inch pieces.
- Heat a big, heavy pot until hot, and then add the oil.
- Next add the beef and bones as well as the salt and pepper, and cook until browned.
- Add 1 cup of onion and cook for 2 minutes.
- Add the can of tomatoes and the broth.
- Add water if needed (the liquid should come ½ inch above the bones).
- Turn the heat right down, loosely put the lid on and simmer for an hour or until the beef is tender.
- Now you can add the carrot and ¼ cup of cilantro.
- Cook the caldo de res for 10 minutes.
- Stir in the potato, chayote (if using) and corn. Simmer for 15 minutes.
- Add the cabbage and cook for 10 minutes or until the veggies are done.
- Divide the caldo de res between serving bowl and garnish with onion, cilantro and jalapeños (if liked).
- Garnish with radishes and serve with lime wedges.
Video
Nutrition
Calories: 210kcal | Carbohydrates: 27g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 27mg | Sodium: 1156mg | Potassium: 883mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3160IU | Vitamin C: 63mg | Calcium: 119mg | Iron: 3mg