Old Fashioned Caldo de Res

Instructions:

1. Heat the oil in a large pot over medium-high heat. Add the beef and sear until browned on all sides.
2. Add the water or beef broth, onion, garlic, and tomato. Bring to a boil, then reduce heat to low and simmer for about 1 hour, until the meat begins to turn tender.
3. Add the potatoes and carrots and continue simmering for 20 minutes.
4. Stir in the cabbage, zucchini, and corn if using. Cook for another 15 to 20 minutes, until all vegetables are tender and the beef is fully cooked.
5. Season with salt and black pepper to taste. Stir in the chopped cilantro just before serving.
6. Serve hot with lime wedges and warm tortillas on the side.

Variations :

• Add chayote or green beans for extra vegetables.
• Use beef short ribs for an even richer broth.
• Stir in a spoonful of caldo seasoning or beef bouillon for deeper flavor.

Tips :

• Skim any foam from the top of the broth during the first 15 minutes for a clearer soup.
• Roasting the onion, garlic, and tomato beforehand adds smoky depth to the broth.
• Leftovers taste even better the next day as the flavors continue to develop.