Monday, September 20, 2010

Caldo de Res

Oh this has been a long time in the making.  A few weeks ago we spent the weekend with my mom and had a weekend of just making all our favorite foods.  Caldo was #1 on our list.  This simple soup always brought our family together.  No special occasion needed just a day that my Nana thought about making a huge post and telling everyone to come and eat.  It was often made during the summer, so you could be super hot while eating hot soup.  To this day I will never understand this but I really did not care as it was so good.  I can remember her preparing it all day adding everything into it at different times.  It was almost miraculous to watch all the people come and eat and there was always enough for everyone.  I enjoyed making this caldo with my mom.  My mom is now coming into her prime time of being a cook.  She never really cooked when we where kids.  With my Nana passing my mom stepped up to the plate and she has done well.

What you need:
  • 2 lbs Hueso para caldo con tuetano es major (beef soup Bones)
  • 2 lbs carne para deshebrar - pecho (Shedded Beef or flank steak, or Chest able to shred)
  • 2 lbs chamorro ... (Beef Shank) has bone in the middle and meat around is round


  • ½ head of repollo - cabbage
  • 3 chopped calabazitas - zucchini
  • 4 peeled and chopped papas - potatoes
  • 4 peeled and chopped zanahorias - carrots
  • A bunch of Ejotes - green beans (make sure to chop the ends off)
  • 4 chopped chayotes - Mexican fruit
  • 3 peeled and chopped in 1/3 elote - white corn (only) tastes different with yellow corn
  • 1 peeled cebolla Blanca - whiteonion
  • 4-7 peeled and left whole ajo - garlic
Cooking instruction:

  1. Boil for appx 2 hrs the meat, onion, garlic.
  2. Add salt to taste and Knorr Suiza
  3. Skim the top of the liquid so that all the foam is cleared.

After cooking for two hours on Medium/High, add vegetables.

Every 10 minutes add vegetables from longest to cook to least.(this is important, adding the veggies slowly)

· corn

· carrots

· green beans

· potatoes & chayote

· zucchini

· cabbage

Meat is washed and put in huge pot

This is a super important step, you will have to do this a few times in the first boiling stages

Cutting the corn

All the veggies soaking while the meat is cooking, not sure why they do this 
but my Nana always did so we still do it


My Tia Else serving

more people came to eat after we ate

Serve with rice, beans, guacamole and corn tortillas!
Here's to some good food!

No comments:

Post a Comment