Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, caldo de rez. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Caldo de rez is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Caldo de rez is something which I’ve loved my whole life.
This is a traditional Mexican home recipe for beef soup (Caldo De Res). Without the meat it is also delicious as a vegetarian soup. Serve with French rolls or corn tortillas and your favorite salsa.
To get started with this particular recipe, we have to prepare a few components. You can cook caldo de rez using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Caldo de rez:
- Make ready 3 lbs beef roast fat and bone included cut up in chunks
- Make ready 3 cups fresh green beans
- Make ready to taste Salt
- Make ready 4 fresh corn on the cob cut into 1/3's
- Take 1 bunch cilantro
- Make ready 1 large onion half finely chopped and half chopped chunky
- Prepare Water
- Make ready Serrano chiles chopped up
Here's why: If you throw in all the vegetables at once, by the time the corn and carrots are cooked, the squash and potatoes will be slop. So the key is to add the vegetables in the proper order (corn, carrots, celery, onion/tomato/cilantro, cabbage, potato, squash) with about fifteen minutes. Once meat becomes tender, remove bay leaves and bulb of garlic. Add potatoes to the pot, along with the onions, carrots and corn.
Instructions to make Caldo de rez:
- In large pot add water and beef, beef bone and beef fat. Cook till fork tender.
- Add chunky cut onion, cilantro, green beans, corn and salt to taste. Continue cooking until beef is pull apart tender.
- Serve in large bowl with chopped onion, chopped serrano chiles and lime juice.
Caldo de Res Recipe "Cocido", Caldo de res or "puchero" are some of the names this Beef and vegetable stew is known for in México, which, again, it is another meal we in inherited from Spain. If I were feeling sick and run-down, while living in Mexico, I would have my housekeeper fix up a batch of Caldo de Res. This would fix me right up. Most people ate this with tortillas but she would always serve this with some Mexican cornbread baked in a cast-iron skillet. Makes my mouth water just thinking of this!
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