Caldo de Res: Authentic Mexican Beef and Vegetable Soup

The key to caldo de res, I think, is the timing.

Here’s why: If you throw in all the vegetables at once, by the time the corn and carrots are cooked, the squash and potatoes will be slop. So the key is to add the vegetables in the proper order (corn, carrots, celery, onion/tomato/cilantro, cabbage, potato, squash) with about fifteen minutes between each one.

Wait, fifteen minutes between each one? You mean it takes more than two hours to make this soup?!

Yes. Dame paciencia Señor :)

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