Puchero De Res Beef Soup With Corn And Potatoes Recipes

CALDO DE RES (MEXICAN BEEF SOUP)

Steps:

• Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
• Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

PUCHERO DE RES (BEEF SOUP WITH CORN AND POTATOES)

Steps:

• *To roast tomatoes, line the bottom of a heavy skillet with foil and place over high heat.
• Place the whole tomatoes directly on the foil (don't add any oil) and allow them to blacken before turning.
• Turn the tomatoes and continue to char on all sides.
• In a blender, combine the roasted tomato and garlic and puree until smooth.
• Transfer the puree to a 6-quart slow cooker and add all the remaining ingredients, placing the harder vegetables on the bottom and the meat on top.
• Cover and cook on LOW for 8 hours.
• Turn the cooker to the warm setting and uncover.
• Let the soup settle for 15 minutes, then, using a large spoon, skim off as much fat as possible.
• Taste and adjust the seasoning.
• Serve in big bowls, with the tortillas on the side.