HOW TO MAKE CALDO DE RES | MEXICAN BEEF SOUP

Add 20 cups of water into a large pot and set on medium-high heat to boil.

Once boiling, add salt, half of a white onion, and a whole head of garlic.

Add the washed meat to the pot and cover to cook.

After 50 minutes, remove the garlic and onion, and any scum from the pot.

Grab 2 cups of broth from the pot for a mixture.

In a blender, combine half of the onion, half of the cilantro, chile de arbol, beef bouillon, 5 garlic cloves, 2 cups of broth, and 3 halved roma tomatoes. Blend until smooth.

Pour the mixture into the pot and add the corn, cut in half. Mix well and cover to cook for another 30 minutes.

After 30 minutes, add the potatoes (poked with a fork) and baby carrots. Mix and cover to cook for another 20 minutes.

After 20 minutes, check the potatoes for softness. If soft, add the mexican squash and chayote, cut in half moons. Mix and cover for 10 more minutes.

After 10 minutes, add cilantro and cabbage. Cook for an additional 5 minutes before serving.

Equipment Needed

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