dinner · dairy-free · gluten-free
Caldo de res
Hearty Mexican beef and vegetable soup with shank, corn, cabbage, carrots, potatoes and squash.
- Time
- 180min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
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Method
-
1
Simmer beef with onion, garlic, bay and salt in 3.8 litres water, skimming, for 2 hours, until the beef is fork-tender.
-
2
Add tomato purée, corn and carrots and simmer 15 minutes.
-
3
Add potatoes and simmer 10 minutes.
-
4
Add squash and cabbage and simmer until tender, 10 minutes; add cilantro.
-
5
Serve with lime, onion, serrano, tortillas and rice.
