Caldo de Res (Beef Soup)

Ingredients

• One 2-pound bone-in beef chuck, cut into 1-inch cubes

  • 4 cloves garlic

  • 1/2 medium white onion

  • Salt & Pepper to taste

  • 2 carrots, cut into 1-inch rounds

  • 2 potatoes, cut into 2-inch pieces

  • 1 chayote squash, cut in 2-inch pieces

  • 2 corn on the cob, halved

  • 1 calabacitas (Mexican Squash)cut into 2-inch chunks

  • 1/2 head cabbage, quartered

  • Lime wedges, for serving

  • Jalapeños, chopped finely for serving

  • Cilantro chopped for serving

  • Corn tortillas, warmed, for serving

Directions

1. Sear the beef chuck cubes in a pan until browned

2. Combine the beef chuck cubes and the bone with 10 cups of water, garlic, and onion in a large pot.

3. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then, uncover and skim off the foam and grease.

4. Add the carrots, potatoes, chayote squash, corn, calabacitas, and cabbage.

5. Cover and continue simmering for 30 more minutes.

6. Turn the heat off and serve hot with lime wedges, chopped jalapeños, cilantro, and warm corn tortillas.