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Caldo
Created by: Howcan Team
Ingredients
- 1 lb beef stew meat
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 potatoes, diced
- 1 zucchini, sliced
- 1 cup corn kernels
- 1 can diced tomatoes
- 6 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 tablespoons chopped cilantro
Instructions
- In a large pot, brown 1 lb of beef stew meat over medium heat.
- Add 1 chopped onion and 2 minced garlic cloves to the pot and sauté until fragrant.
- Stir in 2 sliced carrots, 2 diced potatoes, 1 sliced zucchini, 1 cup of corn kernels, and 1 can of diced tomatoes.
- Pour in 6 cups of beef broth and season with 1 teaspoon of cumin, 1 teaspoon of oregano, salt, and pepper to taste.
- Bring the soup to a boil, then reduce the heat and simmer for 1.5 hours, or until the beef is tender.
- Stir in 2 tablespoons of chopped cilantro and simmer for an additional 10 minutes.
- Serve hot and enjoy!
Caldo, a traditional Mexican soup, has a rich history dating back to pre-Hispanic times. It has evolved over centuries, blending indigenous ingredients with Spanish influences. This hearty broth-based dish typically features chicken or beef, along with a variety of vegetables and herbs such as cilantro and cumin. Renowned chefs like Rick Bayless have popularized their own versions, while regions like Oaxaca and Yucatan have their unique takes on the recipe. The best caldo can be found in authentic Mexican restaurants, where the key is to achieve a well-balanced broth and tender, flavorful meat. For a twist, consider the seafood-based caldo de mariscos, a famous alternative.
140 min
6
350 calories
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