Directions
- 1Add ten-cut bone-in beef shank to a pot and cover with water. Cover the pot and cook on high heat.
- 2Once it reaches a boil, remove scum from the surface.
- 3Add half an onion, one garlic head, two bay leaves, two chopped corn ears, and 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, and green onions.
- 7Cover and cook on medium heat for 25 minutes.
- 8Add one zucchini and turn off the 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 jalapeno, and once it reaches a boil, cover and simmer on low heat for 20 minutes.
- 12Make homemade tortillas.
- 13Serve the Caldo de Res with the red rice and tortillas.
Ingredients
- 1 ten-cut bone-in beef shank
- 1 pot water
- 1 scum
- 0.5 onion
- 1 garlic head
- 2 bay leaves
- 2 chopped corn
- 1 to taste salt
- 4 red potatoes
- 3 carrots
- 1 chayote
- 0.5 half a cabbage
- 1 cilantro
- 1 green onion
- 1 zucchini
- 1 infused safflower oil
- 2 cups extra long grain rice
- 1 carton Del Fuerte tomato sauce
- 4 cups water
- 1 to taste chicken bouillon
- 1 jalapeno
Equipment
potforkstrainercutting boardpan
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