Caldo de Res

Chunks of slow-cooked beef with potato, corn and vegetables make for a traditional rustic Caldo de Res, a simply yet hardy Mexican beef soup.

Caldo de Res

1-2 lb Beef shanks (bone-in)  
½   Onion, white Roughly chopped 
clove Garlic  
 Poblano Chopped 
 Bay leaf  
qt Water  
ear Corn Roughly chopped 
 Potato, russet Peeled and diced 
 Carrot Diced 
 Zucchini Diced 
  Cabbage Chopped 
  Cilantro (fresh) Chopped 

1 Add beef, onion, garlic, poblano and bay leaf to a pot and cover with water. Bring to a boil then reduce the heat and simmer, uncovered, for about 2 hrs. Skim the top to keep the broth clear. 

2 Add corn and simmer for 10 min. Add potatoes and carrots and cook for 10 min more, then add zucchini and cook for another 5 min. Stir in cabbage and garnish with cilantro. 

Serve with corn tortillas and lime wedges. 

Yield: 4 servings 


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