❤️How To Make EASY and AUTHENTIC Caldo de Res Recipe!

Description Welcome to our kitchen, where we're about to embark on a flavorful journey into the heart of Mexican cuisine! In this video, we're diving headfirst into How To Make the Easy and Authentic soul-warming bowl of Caldo de Res, the beloved Mexican Beef Soup. Don't forget to hit that like button, subscribe to our channel, and ring the notification bell, so you can join us on more delightful culinary adventures. Get ready to experience the warmth and comfort of Caldo de Res - let's get cooking! Ingredients 2 lbs bone-in beef shank or NY strip steak cut in large chunks 2 lbs boneless chuck steak cut in large chunks or 4 lbs of Caldo de Res chopped meat mix found at Mexican supermarket 12 cups water you will need more as it cooks. I ended up adding 4 cups of water total during its 1 ½ hours of cooking. 1 tbsp salt 1 whole head of garlic 1/2 large yellow onion cut in half 1/2 head of cabbage cut into 4 pieces 1 zucchini cut in chunks. In the video, I didn’t add it because I didn’t have it on hand. 2 large potatoes peeled and cut into chunks 2 large carrots peeled and cut into chunks 2 yellow corns on the cob cut in 4 to 5 pieces 1 chayote squash seed removed and chopped into chunks 1 small cilantro bunch 2 tsp Spanglish Asadero Signature All Purpose more if you like a bit more spice 1 serrano pepper sliced in thin rounds for topping, if desired Instructions Chop up the beef into about 1-inch chunks. Bone doesn’t count. Rinse well with water. If buying ready-to-use beef mix, just go straight to rinsing. Bring to a light boil over medium-high heat. Once the water is boiling, remove the foam at the top of the pot. Continue to remove the foam until no more is coming up. Then add the head of garlic and onion. Boil on medium for 1 and a half hours. I cover the pot about 3/4 of the way. If you notice the soup needs more water during the 1 1/2 hours, add bits at a time so it doesn’t dry out.I ended up adding about 4 cups total after. But every stove is different. While the soup is cooking, chop up the vegetables and set aside. When the 1 and a half hours are up, add all the vegetables and cilantro. Except for the zucchini. Tuck the cabbage into the liquid. It will wilt as it cooks. Boil for 10 minutes. Add the zucchini, Caldo De Res Beef Bouillon All Purpose. Stir well and cook another 10 minutes or until all vegetables are tender. Taste and add more salt if needed. ENJOY!!