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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Soups Stews Beef Vegetables Mexican Low Fat Chowders Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Meat Taste Mood Savory 4 Hours Or Less

Caldo De Res A Mexican Beef Vegetable Soup

If i were feeling sick and run-down, while living in mexico, i would have my housekeeper fix up a batch of caldo de res. This would fix me right up. Most people ate this with tortillas but she would always serve this with some mexican cornbread baked in a cast-iron skillet. Makes my mouth water just thinking of this!!

Steps

Chop the beef shank into large chunks , keeping some attached to the bone.
Saut the beef chunks with the chopped onions , salt , and pepper.
After the beef is browned , add the beef stock and the stewed tomatoes.
Bring the mixture to a boil , then simmer just below the boiling point for about one hour , until the beef is spoon tender.
Wash the vegetables thoroughly , then cut each ear of corn and each potato into quarters.
Cut equivalent chunks of carrots and chayote.
Add the vegetables to the soup.
Chop cup of cilantro and add it to the mixture , then add water to cover the vegetables and bring the mixture to a boil.
Reduce the heat to medium and simmer for 20 minutes.
Cut the cabbage into and then into thirds , leaving the stem of the cabbage intact.
Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
Serve , making sure each bowl contains chunks of all the vegetables.
Garnish with a squeeze of lemon or lime.
Serve with heated tortillas.
Caldo de.

Ingredients

beef shank, white onion, onion, salt, pepper, beef stock, stewed tomatoes, corn, baking potatoes, chayotes, carrots, cilantro, water, cabbage, limes, corn tortilla, jalapeno