“Caldo de Rosa” aka Caldo de Res, MY WAY!

CALDO DE RES! A yummy Mexican soup that’s definitely both hearty and satisfying;  and a total “meal in one”!  Served in bowls, full of beef chunks, potatoes, cabbage, corn, and lots of other yummy vegetables; and usually garnished with chopped onions, sliced avocado, chopped cilantro, and lime wedges; this soup is definitely a must try during those cold and dreary months. Remember, this recipe is MY WAY and not the traditional way, so no negative critiques please! 😉

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2 1/2 – 3 lbs. Beef shanks with bone, cut into chunky pieces
1 large Onions, chopped
4 Garlic cloves, crushed
16 cups Water (4 quarts)
1 (14 oz. tub) Goya brand FROZEN Recaito, defrosted (pictured below)
3 Tbsp. Beef Bouillon, (pictured below)
3 tsp. Salt, to taste
2 tsp. Onion powder
2 tsp. ground Cumin
2 tsp. Garlic powder
1 tsp. Black pepper
2 tsp. Accent
2 large Tomatoes, cut into wedges
6 small – medium Potatoes, cut into large chunks
3 Carrots, peeled and cut into chunks
6 pieces frozen Corn on the cob, cut into half or thirds
1 bunch Cilantro, washed and chopped
1 large Zucchini OR Chayote, cut into chunks
1 small head Cabbage; cut into large chunks, large thick leaves removed

 

 

Wash and then cut the beef shanks into chunky pieces. To a large pot, add the meat, onion, and garlic.  Place onto the stove top on medium high heat.  Add the water, bring to a boil.

 

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Combine the seasonings and then add it to the meat and water in the pot.  Stir to combine.

 

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The beef granules I used….

 

 

 

 

Add the defrosted Recaito mixture. (I’ve also added this while it was still frozen, and it was fine).  Stir to combine well.  Cover and reduce heat to medium.  Cook the meat for about  1 1/2 – 2 hours or until meat has tenderized, stirring in between cooking time.

 

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At about 30 minutes before the cooking time is up; add the potatoes and carrots.

 

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Add the tomatoes and chopped cilantro.

 

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Add the canned chopped green chilies.  Stir to combine well.

 

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Add the cut corn.

 

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Stir to combine well.  Cover once again and allow to cook for 15 – 20 minutes or until potatoes and carrots are tender.

 

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Remove lid and add the cabbage and zucchini or Chayote.  Stir to combine.  Cover and allow to cook on medium heat for the remaining cooking time left or until cabbage has softened slightly.

 

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Stir and then taste the broth.  Adjust accordingly to your taste.  Remove from heat and allow to cool slightly.  Serve in bowls with avocado slices, chopped onions, chopped cilantro, Crema, and flour or corn tortillas.

 

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