Sopa de res salvadoreña - en 🇺🇸**USA**🇺🇸

beef shank

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is often less expensive.

corn on the cob

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn is a healthier option, while canned corn is often cheaper.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess, while sour cream is a budget-friendly alternative.

Cut beef shank into large pieces and soak in water with apple cider vinegar and salt for 5 minutes.

Rinse the beef to remove salt and vinegar.

In a large pot, add water and bring to a boil.

Add the beef and skim off the foam that forms on top.

Prepare the vegetables: cut 4 carrots into desired shapes, cut corn into portions, and prepare zucchini and green beans.

Add guajillo chiles to the pot to soften them.

Prepare yucca by removing the outer skin and cutting it into pieces.

Mince onion and tomato for later use.

Add spices: pepper, oregano, cumin, garlic salt, and bay leaves to the pot.

Blend softened guajillo chiles with some broth and add to the pot.

Prepare additional vegetables: cut plantain, potato, and zucchini into pieces.

Add the harder vegetables first, then add softer vegetables like cabbage last to prevent overcooking.

Return the beef to the pot and distribute it evenly among the vegetables.

Simmer until the vegetables are tender and serve hot.

Cooking Techniques

Equipment Needed

Spice Level: