How to make The BEST Caldo De RES (COCIDO) | MEXICAN STYLE HEARTY BEEF AND VEGETABLE SOUP

By Views on the Road · 180 min

Ingredients

Instructions

1. Put the water, beef soup bones and beef chuck roast in a large pot and simmer, skimming as needed.
2. If you want a stronger broth, cook the bones for 2 hours before adding the beef.
3. Add the salt, garlic and green onions, then cook until the beef is tender.
4. Add the potatoes, carrots, zucchini, corn, chayote, green beans, cabbage and Anaheim pepper, and cook until the vegetables are tender.
5. Serve hot with lime or lemon, corn tortillas, white rice and chiltepin pepper flakes on the side.

Summarized from Views on the Road's video. Watch it for the details.

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