Mexican Caldo de Res (Mexican Beef Soup)
Cooking Instructions
- 1
Cut the meats into your desired sizes
- 2
Add the water to your cooking vessel
- 3
Add the meat to the water
- 4
Add the salt
- 5
Turn stove to high
- 6
Bring water to boil
- 7
Skim off any foam-scum that accumulates
- 8
Continue skimming until broth is clean
- 9
Cut the garlic head in half longitudinally
- 10
Add garlic and onion to the broth
- 11
Reduce heat to medium high
- 12
Continue boiling for 01.50 hrs
- 13
While the meat is boiling prepare your vegetables
- 14
Cube up the:
cabbage
Calavacita
Yukon Potatoes
Carrots
Choyote - 15
Cut the ears of corn into 00.50" wheels
- 16
Once the meat has cooked for 01.50 hrs add the:
Potatoes
Carrots
Corn
Cilantro
Cabbage
Choyote - 17
Cook for 12 minutes
- 18
Add Calavacita and tomato bullion
- 19
Cook for additional 12 minutes
- 20
Serve
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