Caldo Recipe

Ingredients

  • 2 lbs beef ribs
  • 2 lbs beef shank
  • 2 lbs beef roast
  • 1 onion
  • 1 garlic head
  • 5 or 5 ½ Qt. of water
  • 4 ½ Tbsp
  • 1 Tbsp beef bouillon
  • 1 Tbsp tomato bouillon

    • Vegetables

  • 4-5 corn on the cob
  • 4-5 golden potatoes
  • 5-6 carrots or 1 lb baby carrots
  • 2 mexican squash
  • 1 bunch of cilantro
  • 1 cabbage head
  • 1 serving of love

Servings Sides

  • Corn tortillas
  • Lemons

    • Prep

    Need a chopping board and a huge pot to put everything in to cook.


    Instructions

    Step 1

    Add 5 ½ Qt. of water to a large pot and place on high heat. Add a whole white onion, a garlic head, and 4 ½ Tbsp of salt. Cover with lid and bring to a boil.

    Step 2

    Once it comes to a boil, remove lid, add your meat and cover back with lid and allow to boil again.

    Step 3

    Once it boils, remove all the foam (impurities) on top and reduce the heat to medium heat and cover with lid for 1 hour.

    Step 4

    After 1 hour, remove the head of garlic, and smash all the garlic. Add it back to the soup then add your corn, 3 cut in half tomatoes, 1 Tbsp of beef bouillon, and 1 Tbsp of tomato bouillon. Let boil for 40 minutes.

    Step 5

    Add your carrots and potatoes, allow to boil for 20 minutes.

    Step 6

    Add your squash, cabbage, and cilantro. Allow to boil for 10 minutes.

    Step 7

    After 10 minutes, it is done. Ready to serve with corn tortillas and lemons.