Caldo de Res
Directions
- 1In a large pot, add 10 pounds of chuck roast beef shank and cover with water.
- 2Cover the pot and cook on high heat until it reaches a boil. Remove scum from the surface.
- 3Add half an onion, one garlic head, two bay leaves, two chopped corn ears, salt to taste.
- 4Cover and cook on medium heat for two hours.
- 5Remove the onion, garlic head and bay leaves.
- 6Add four red potatoes, three carrots, one chayote, half a cabbage, cilantro, green onion.
- 7Cover and cook on medium heat for 25 minutes.
- 8Add one zucchini and turn off heat.
- 9For the red rice, heat up some infused safflower oil and fry two cups of extra long grain rice until golden brown.
- 10Add one carton of del fuerte tomato sauce and fry for a minute or two.
- 11Add four cups of water, chicken bouillon to taste, one jalapeño. Once it reaches a boil, cover on low for 20 minutes.
- 12Make the homemade tortillas de maiz.
- 13Cook the tortillas on a hot pan until golden brown.
Ingredients
- 10 pounds chuck roast beef shank
- 1 water
- 0.5 onion
- 1 garlic head
- 2 bay leaves
- 2 ears corn
- 1 tsp salt
- 4 red potatoes
- 3 carrots
- 1 chayote
- 0.5 cabbage
- 1 bunch cilantro
- 1 bunch green onion
- 1 zucchini
- 1 tbsp infused safflower oil
- 2 cups extra long grain rice
- 1 carton del fuerte tomato sauce
- 4 cups water
- 1 tsp chicken bouillon
- 1 jalapeño
- 1 cup masa harina
Equipment
potforkstrainerpanwooden boardtortilla press
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