Caldo De Res Recipe (Mexican Beef Soup)

chilipeppermadness.com

Delilah

Just an ordinary girl who loves to cook.

subheading: FOR THE BEEF STOCK:

3 pounds beef shank or use short rib or beef chuck

8 to 10 cups water

1 large onion rough chopped

2 celery stalks rough chopped

10 cloves garlic rough chopped

5 chile de arbol peppers optional - you can use other dried pods, if desired

3 bay leaves

1 tablespoon black peppercorns

1 tablespoon salt

subheading: FOR THE CALDO DE RES (BEEF SOUP):

3 potatoes cut into bite sized pieces

2 carrots cut into bite sized pieces

2 zucchinis cut into bite sized pieces

2 jalapeno peppers sliced (if desired)

2 ears of corn quartered

3 medium sized tomatoes cut into bite sized pieces

¼ head cabbage chopped

8 ounces tomato sauce

Juice from 1 lime

Other optional vegetables and seasonings see recipe notes

subheading: FOR SERVING:

Spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges

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