CALDO DE RES: Delicious, Nutritious, & Comforting/Classic Mexican Beef Soup

Rinse the meat and bones clean.

Place the meat and bones in a large pot and add enough water to cover them.

Set the burner to medium high and bring to a boil, skimming off the foam that forms on top.

Cook the meat for a minimum of 1 hour.

Chop all the vegetables while the meat is cooking.

After 1 hour, add the coarsely chopped onion, whole head of garlic (scored), salt, pepper, tomato bouillon, and cumin to the pot.

Stir the broth to dissolve the seasonings.

Add the corn, celery, and carrots to the pot.

Cook for another 30 minutes, adding more water if it evaporates significantly.

After 30 minutes, remove the head of garlic from the pot.

Add the potatoes, Calabasas, and cabbage to the pot.

Top with a handful of cilantro and cover, cooking until the final ingredients are tender (about 20-25 minutes).

Test the potatoes and Calabasas for tenderness with a toothpick.

Taste the broth for salt and adjust if necessary.

Serve the caldo de res hot.

Equipment Needed

Allergens