Caldo de Res
Delight in the cozy goodness of our Caldo de Res, a beloved Mexican beef soup with tender chunks of meat, vibrant veggies, and aromatic spices.
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Ingredients
- 4 lbs ox tails get from your butcher, select large meaty pieces
- 1 large white onion quarted
- 2 corn on the cob cut into thirds
- 2 large carrots cut into thirds
- 2 chayote squash peeled and cut into wedges
- 4 garlic cloves
- 3 roma tomatoes diced
- ½ head of green Cabbage cored and but into four pieces
- ½ cup cilantro leaves
- 6 cups hot water
- 1 tablespoon kosher salt
- 2 whole jalapeno peppers
- 1 sweet potato do not peel, sliced into four pieces
- 1 yukon gold potato do not peel, sliced into four pieces
- 1 small apple left whole
Instructions
- Heat a heavy soup pot over medium heat. Add oil and continue to heat until the oil just begins to smoke. Season the ox tails with salt and pepper, place in the pot and brown on all sides until dark mahogany brown.
- Add onion, garlic, jalapeno, tomatoes, apple and water. Bring to a boil, cover, and reduce heat to low; simmer for one hour.
- Add chayote and continue to cook for 10 minutes. Add carrots, potatoes, corn and continue to cook for 20 minutes. Add cabbage and cilantro. Cook an additional 10 minutes. Turn off heat and let the soup sit undisturbed for 30 minutes. Skim off any accumulated fat at the top. Serve with warm corn tortillas and a wedge of lime.