Caldo De Res Mexican Beef and Vegetable Soup Recipe
Ingredients
- 2 Roma tomatoes or small tomatoes on the vine
- 1 tablespoon olive oil
- 2 pounds beef shank, with bone
- Dash of salt and pepper
- 1 onion, diced
- 3 cloves garlic, chopped
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon oregano
- 8 cups of water
- 2 medium carrots, coarsely chopped
- 1 large potato, peeled and coarsely chopped
- 2 ears corn, husked and cut into thirds
- 1 medium zucchini, coarsely chopped
- 1 medium head cabbage, cored and cut into wedges
- ½ cup loosely packed cilantro
Instructions
Caldo De Res (Mexican Beef and Vegetable Soup) Recipe serves 8 original recipe by Tasting Table.
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