Mexican Style Beef Soup /Spanish Rice/ Agua de Limon ❤️ Caldo de Res

beef shank

🥗Healthier: chicken breast

💰Cheaper: beef chuck

Chicken is leaner, while beef chuck is more affordable.

corn on the cob

🥗Healthier: frozen corn

💰Cheaper: canned corn

Frozen corn retains nutrients, while canned corn is budget-friendly.

chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers flavor without heat, while cayenne is often less expensive.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Kale is nutrient-dense, while lettuce is a cost-effective alternative.

Prepare 1.5 lbs neck bone and 2.4 lbs chuck roast, cutting the chuck roast into pieces.

Add 20 cups of water to a large pot with the neck bone and chuck roast.

Bring the water to a boil, skimming off any foam that rises to the surface.

Roast 2 chile serranos, 3 Roma tomatoes, 0.25 small onion, and 1 large garlic clove until charred.

Remove roasted vegetables and let cool before grinding them with 4 large garlic cloves and 1 tsp whole cumin, adding salt and 1 cup of water to blend.

Add 3/4 medium onion to the pot along with the blended spice mixture.

Season with salt gradually while stirring gently, then cover and let simmer.

Prepare rice by heating 1 tbsp oil in a separate pan, adding a small piece of onion and 1 mashed garlic clove to infuse flavor.

Remove the onion and garlic, then add 1 cup of rice and toast until golden.

Prepare vegetables: cut 2 ears of corn into 1.5 inch pieces, chop 3 medium-sized carrots, and cut fresh green beans into thirds.

Add 1.75 cups of water and 1 tbsp chicken bouillon to the rice, cover, and reduce heat to low to cook.

After 2 hours of cooking the meat, add the prepared vegetables to the pot and let cook for 15 minutes.

Prepare salsa by grinding remaining onions, garlic, and adding the roasted chile and tomatoes.

Chop cabbage and 3 potatoes into appropriate sizes, and add to the pot along with chopped cilantro and any remaining tomatoes.

Cooking Techniques

Equipment Needed

Spice Level: