CALDO DE RES recipe | How to make MEXICAN style BEEF soup | Villa Cocina

Brown the meat in olive oil in a large pot.

Add water and bring to a boil.

Skim off any foam that rises to the surface.

Add garlic, tomatoes, onion, black pepper, cloves, turmeric, ancho chili, oregano, thyme, and guajillo chilis to the pot.

Simmer for about 2 hours, or until the meat is tender.

Remove the meat and set aside to cool slightly.

Strain the broth to remove solids and return it to the pot.

Add chopped potatoes, corn, carrots, chayote, zucchini, cabbage, and jalapeno to the broth.

Simmer until all vegetables are tender.

Shred the beef and return it to the pot.

Season with salt to taste before serving.

Serve hot, garnished with cilantro, diced red onion, radish, and avocado.

Equipment Needed

Dietary

Allergens