CALDO DE RES! MEXICAN BEEF VEGETABLE SOUP!❤

Show whole ingredients for the caldo de res.

Cut onions into nice big pieces.

Sear beef shank meat with a little salt in 1 tablespoon of oil until browned on both sides.

Remove seared beef and set aside.

Add 6 quarts of water to the pot and bring to a boil.

Add 1 tablespoon of salt to the boiling water.

Lower heat to a low simmer and remove any scum that forms on top.

Grind 4 garlic cloves, 3/4 teaspoon of cumin, and 3/4 teaspoon of peppercorns until powdery.

Add ground spices to the pot along with the onions and seared beef.

Cover and let boil for about 1 hour and 30 minutes.

Peel and cube the chiote, and prepare other vegetables by cutting them into bite-sized pieces.

Cut green beans in half and prepare sweet corn in small pieces.

Cut celery and carrots into bite-sized pieces.

Cut small red potatoes in half.

Cut sweet potato into pieces, leaving the skin on.

Prepare zucchini and other vegetables as desired.

Equipment Needed

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