Caldo de res, Cocido 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. This soup allows so many variations from the most simple broth with vegetables such as squash, corn, chayote, carrots, etc.
Ingredients
∙ Serves 6
Meat
2 lbs Beef shank
Produce
3 cut into parts 2 ears corn
1/3 head Cabbage
2 Carrots, large
6 sprigs Cilantro
1 Cilantro
1 Enough water to cover the meat and vegetables
2 cups Garbanzo beans, cooked
4 cloves Garlic
2 Garlic cloves
1/2 lb Green beans
1 Lime, wedges
2 Mexican squash or zucchini, small
2 sprigs Mint, fresh
1/4 cup Onion
1 Plantain, large
1 Serrano pepper
2 Tomatoes, medium size
1/2 White onion cut in 2 pieces, medium-sized
2 White potatoes, small
Baking & spices
1 Salt
Bread & baked goods
1 Corn tortillas
Desserts
1 1/2 lbs Marrow bones
Other
1 Large chayote peeled and cut into large cubes (pit removed)
Garnish