How to Make a Hearty Mexican Beef Soup in Guajillo Chile Broth | Caldo de Res Rojo MOLE DE OLLA

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable.

pork

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is a plant-based alternative that reduces fat.

corn

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a nutritious substitute for corn.

chile guajillo

🥗Healthier: paprika

💰Cheaper: chile powder

Paprika offers a milder flavor with similar color.

Bring 3 and 1/2 quarts of water to a boil.

Add one onion, one head of garlic, three bay leaves, and salt to the boiling water.

Add three pounds of beef and two pounds of beef chuck cut into small pieces.

Allow the mixture to come to a second boil and skim off impurities.

Cover and cook for 1 hour over medium heat.

In a small saucepan, heat oil over medium-high heat.

Add one Roma tomato, half of an onion, and three garlic cloves to the pan and soften them.

Transfer softened onion, tomato, and garlic to a blender.

Fry wajo chili pods in the same pan for 30 seconds per side, then add to the blender.

Fry chile ancho for 30 seconds per side, then add to the blender.

Add oregano, ground cumin, salt, and 2 and 1/2 cups of water to the blender and blend until smooth.

Skim off oil from the pot and remove the onion and head of garlic.

Add the blended sauce to the pot and adjust with more water if needed.

Add epazote and bring to a boil, tasting for salt and adjusting as needed.

Add corn and chayote, cover, and cook for 20 minutes.

Add potatoes, carrots, and green beans, and cook for 10 minutes.

Add calabacita, cabbage, and cilantro, cover, and cook for another 7 to 8 minutes.

Check that all vegetables are soft and meat is tender before serving.

Cooking Techniques

Equipment Needed

Spice Level: