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Caldo de Res – Mexican Beef Soup

whatscookingamerica.net
  • 130 minutes
  • Serves 8

INGREDIENTS

1 serving

beef soup bone

4

high gluten flour

4 tbsp

vegetable oil

1 lb

beef short ribs

1 lb

beef chuck roast

1 tsp

salt

1/2 tsp

black pepper

1 medium

yellow onion

2

garlic cloves

1 tbsp

oregano

1 tsp

ground cumin

1 tsp

chicken bouillon

4 cups

beef broth

2 cups

water

1

bay leaves

14 1/2 oz

canned tomatoes

14 1/2 oz

tomato sauce

2 larges

red potatoes

2

carrots

1

zucchini squash

2

ears of corn

1/2 medium head

cabbage

1 serving

salt and pepper

1 serving

cilantro

1 serving

onions

1 serving

jalapenos

1 serving

radishes

1 slices

avocado

1 serving

lime wedges

1 tsp

oregano

1 serving

beef stock

1 medium

canned tomatoes

1 serving

print

30

prep time: minutes

1

cook time: hour

6 servings

1

pressure cooker time: hour