- Brienne Boortz
- Caldo de Res (Mexican Beef and Vegetable Soup)
2 lbs. beef stew meat
2 cubes beef bouillon
10 c. cold water (adding more as needed)
salt and pepper, to taste
4 whole garlic cloves
1 medium onion, chopped roughly
2 c. carrots, each cut into three equal pieces
5 quartered Roma tomatoes
2 c. large chopped calabacitas (Mexican squash, purchased mainly in Mexican stores), or large chunk of zucchini
2 large peeled potatoes, cut into large chunks
2 c. cabbage, roughly chopped
6 medium Anaheim chiles
½ c. roughly chopped cilantro, or more if you like
For the soup:
In large pot, boil beef with bouillon cubes until foam comes to top, then remove all foam. This takes about 20 minutes. After all foam is gone, add salt and pepper to taste. You will probably be adding salt and pepper later to taste, too, so go easy at first. Cover until tender.
When meat is just tender, add garlic cloves, onion, carrots and tomatoes, and almost completely cover the pot with a lid. When carrots are just tender, add calabacitas or squash, potatoes and cabbage, and heat them together until all are cooked through.
For the chiles:
Roast chiles in oven or under broiler, turning until nicely charred. Put in bowl and cover tightly with plastic wrap for a good 30 minutes or more, until skins are easy to remove. Then take out seeds and stems, and cut into large chunks.
Add roasted chiles to the soup. Serve alongside tortillas in large shallow bowls, and top with cilantro. Serves 6.
Note: This can also be done with chicken and chicken bouillon. Quarter the chicken and give each person a quarter of chicken in their bowl. Do not cut up or shred. Cooking chicken will take a little less time.
Growing up, we hardly had any meat. When there was a fiesta in our family, someone had a cow or chicken killed. We were thrilled to have some meat, and my mother did wonders with it.
— Submitted by Rudy's Little Hideaway owner Rudy Escobedo