This Mexican caldo de res recipe is loaded with beef meat, marrow bones, and tasty vegetables. A comforting, nutritious, and budget-friendly soup perfect to warm you up on chilly days!
INGREDIENTS
2.2 pound beef shank
▢ 1.5 pound marrow bones
▢ 2 fresh corn ears (cut into 3 pieces each)
▢ 2 large potatoes (peeled and cut into chunks)
▢ 3 medium carrots (peeled and cut into chunks)
▢ ½ small cabbage (cut into quarters)
▢ 4 medium zucchini (cut into chunks)
▢ 1 Tablespoon tomato paste (optional)
▢ 7 oz green beans (trimmed)
▢ 1 medium onion (halved)
▢ 2 cloves garlic (skin on)
▢ 1 small bunch cilantro
▢ salt (to taste)
INSTRUCTIONS
Wash the meat and bones under cold water, place in a large bowl and cover with water. Let them soak for 30 minutes.
Discard the soaking water and place everything in a large stockpot covered with 2 inches of water.
Add a spoonful of salt, garlic, and onion.
Bring to a boil and cook for 30 minutes, discarding the foam that forms on the surface.
Set heat to medium, cover the pot, and cook for about 1 hour and 30 minutes, making sure the ingredients are always covered with liquid. If necessary, add more water to the pot.
Once the meat is cooked and tender. Add all the vegetables, pushing them down with a spoon to immerse them into the broth.
Cook for 20-25 minutes or until all vegetables are nicely tender.
Adjust salt to taste, turn off the heat, and serve with tortillas, salsa, and rice.
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