Caldo de Res
Summary
| Yield | |
|---|---|
| Source | My Mom |
| Prep Time | 5 minutes |
| Type of recipe: | Meats, Poultry & Seafood |
Description
Very good Mexican soup served
Ingredients
- 2 lb beef for stew
- 3 c baby carrots
- 8 upeeled small red potatoes halved
- 1 cabbage cut into 1 and a half inch squares
- 2 zuchinni cut into 2 inch slices
- 1 pk frozen corn on the cob peices
- 1 bn cilantro
- 2 c long grain rice
- 4 T chicken buillion with tomato flavor
- 1 cn tomato sauce
Instructions
Boil meat with some salt in Medium to Big sized pot until tender up to an hour. When meat is tender add Potatoes and Carrots,wait about 6 minutes then add the zuchinni, wait, then add the cabbage and the corn.Boil Until all veggies are fully cooked but not over cooked.Add cilantro and Set aside.Mexican Rice,In seperate pan brown the rice in canola oil until brown to light brown. Add about 6 cups of water and the chicken buillion and tomato sauce. Cover and simmer on med heat for about 8 minutes make sure to check on the water occasionally as the water could evaporate and the rice could burn.Serve soup in bowls and top with the rice and serve with homemade salsa and some Milagro corn totillas
Notes
All ingredients should be easy to find in any store. I promise youll love it !!!
