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CHOW: Recipes: Caldo de Res
MEMBER RECIPE

Caldo de Res Recipe

By eratosthanes
Difficulty: Medium | Total Time: 3 1/2 hours | Active Time: | Makes: 10-12 servings

This is a traditional Mexican dish with lots of flavor. Don’t afraid of the time it takes, it is SO worth it.

INGREDIENTS
  • 2-5 1 in. thick beef shanks depending on size
  • 2 med. yellow squash
  • 2 med. zucchini
  • 1 small cabbage or ½ large cabbage, cut into 2 in. pieces
  • 2 med. potatoes or a decent size jicama (optional
  • 1 cn corn, or 2 whole ears (optional)
  • 1 cn crushed tomatoes
  • 4-6 cloves garlic
  • 4 Guajillo chilie
  • 2 chipotles
  • 2 Tb chile powder
  • 2 t ground cumin(comino) or 1 t fresh ground cumin
  • 1 block Knorr’s beef bullion
  • salt and pepper to taste
INSTRUCTIONS
  1. Brown beef shanks in pan with a small amount of oil, then simmer in large pot with onions and garlic, for 1 hour, skimming foam when necessary.
  2. Meanwhile, chop veggies into large bite-size pieces, and quarter corn cobs. Set aside
  3. Also, places Guajillo chilies in small sauce pan with water to cover. Simmer ½ hour
  4. When hour is up, add veggies, bullion, spices, guajillo chilies and chipotles
  5. Simmer for two hours longer, or until meat is very tender, and falls off bone.
  6. serve with lime juice and corn tortillas.

Member recipes are not tested by the CHOW food team.

    Write a review | 2 Reviews
POST A COMMENT |2 Comments

COMMENT

  • I've got to believe that this will take considerably longer than indicated in the recipe. Beef shank takes a LONG time.

  • I forgot to add split chiles and discard seeds. Carefully scrape insides of chilies, and discard skin. Mash, and set aside, after step 3.