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Caldo de res, Mexican beef and vegetables soup recipe

Caldo de res, Cocido or Puchero are some of the names this Beef and vegetable stew is known for in México, which, again, it is another meal we in inherited from Spain. This soup allows so many variations from the most simple broth with vegetables such as squash, corn, chayote, carrots, etc. 


  • 2 pounds beef shank bone-in (Some people use beef short ribs and beef chuck cut in large cubes)
  • 1 ½ pounds marrow bones
  • 4 cloves of garlic unpeeled
  • 1/2 medium-sized white onion cut in 2 pieces
  • 2 ears corn cut into 3 or 4 parts
  • 1 large chayote peeled and cut into large cubes pit removed
  • 2 large carrots peeled and sliced
  • ½ pound green beans trimmed and cut in half Optional
  • 2 cups of cooked garbanzo beans or 1 can of garbanzo beans drained Optional
  • 2 small Mexican squash or zucchini sliced or cubed
  • 1/3 head of cabbage cut in large cubes
  • 1 large plantain cut in slices optional
  • 2 small white potatoes peeled and cubed
  • 2 sprigs of fresh mint
  • 6 sprigs of cilantro
  • Enough water to cover the meat and vegetables
  • Salt to taste

For the sauce “recaudo”

  • 2 medium size tomatoes cut in cubes
  • 2 garlic cloves chopped
  • ¼ cup onion chopped
  • Garnish
  • Chopped cilantro
  • 1 Lime cut into wedges
  • Corn tortillas
  • 1 serrano pepper finely chopped Optional. This is a personal preference


  • In a large pot place the meat and bones, corn, onion, garlic, and herbs. If you prefer to tie the herbs together. Add water and bring to boil and then turn heat to low simmering the broth for about 2 hours or until meat is tender. Skimming the foam and fat off. Remove the garlic, onion, and herbs to leave a clear broth. If you have the time cook the meat and broth a day ahead to remove the fat when broth gets cold. If you are cooking the meat in a pressure cooker cook for 35 minutes.
  • Meanwhile, if you are adding the tomato sauce. Place the ingredients in your blender with ¼ cup of water and puree. It will be added with the vegetables to the broth.
  • Return the broth and meat back to simmering point and add the carrots and chayote; cook for about 15 minutes, add the potatoes and keep cooking for 10 more minutes making sure vegetables are still al dente. Add the rest of the vegetables and sauce if using, salt to taste and let it simmer until all the vegetables are cooked about 10 more minutes. It is important to cook the vegetables in stages to avoid overcooking some of them.
  • Serve in a large bowl and garnish with cilantro. Place in your table along warm corn tortillas, and lemon wedges.

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