Comida Latina, Dairy Free, Mains, Recipes, Soups and Stews

A #1 Kitchen Mistake + A Caldo de Res Recipe

January 17, 2017
Caldo de Res Recipe from @holajalpeno

Thanks to JORD for sponsoring this post. All ideas and opinions are my own.

Winter cooking means long-simmering stews (like this Caldo de Res recipe), braises that require the meat to be browned first, and soups whose vegetables must caramelize to perfection. What do all these things have in common? Patience…no time….no waiting…err patience.

Caldo de Res Recipe from @holajalapeno

The biggest mistake you are probably making in the kitchen is more about what you are NOT doing, and that mis amigos, is waiting. Waiting for the pan to get hot, or waiting for the oil to get hot, or giving the chicken a bit more time to brown is a major factor in how the final dish will turn out. Therefore, it is worth taking your time and I think the easiest way to do this is by watching the clock. Just when you think something is done it is best to give yourself just one more minute before taking any action. Unless something is on fire, it probably needs a minute to really get crisp or hot or caramelized, you get the picture.

Caldo de Res Recipe from @holajalapeno

Wearing my JORD watch in the kitchen is very helpful. That way I can set a time for say, when I need to stir my onions that are caramelizing, and then walk away. When I’m just standing there watching the pot is when I get impatient. It is easier for me to look at my watch, set a time, and go wash a few dishes or tidy up the kitchen while I wait.

#jordwatch

I’m never in the kitchen without my JORD Frankie 35 in Zebrawood and Champagne. It’s scratch-resistant crystal face means I don’t have to worry about it holding up to my busy cooking schedule and it is completely made out of wood (97% of which is reused from old furniture remnants). If you know an impatient cook you should check out the giveaway and gift code at the end of this post and gift a JORD watch for Valentine’s Day.

#JORDWATCH

This Caldo de Res recipe is a perfect place to practice your kitchen zen. First of all it doesn’t require mere minutes of waiting but a few hours, which in some ways is much easier. The longer the beef and bones simmer the richer the broth will become but if you skimp on the time the flavor of the soup will sacrifice. Secondly, the cut of beef (the shank or leg) is pretty tough which means it needs a whole heck of a lot of time to gently simmer, softening up those tough fibers.

Caldo de Res Recipe from @holajalapeno

If you live near a Mexican market you will not have trouble finding center-cut beef shank which is what I use to make my Caldo de Res. They should also sell a mixture of beef and bones and chunks of flavorful fat called, carne para caldo de res, or beef for soup which is another way to go. It is more traditional but a little too fatty for my tastes. If you can’t find either one use beef stew meat and see if you can find an oxtail or beef bone to throw in for flavor.

Caldo de Res {Mexican Vegetable Beef Soup}
 
Prep time
Cook time
Total time
 
Mexican comfort food at its best. This Caldo de Res or Mexican Vegetable Beef Soup takes 15 minutes to put together and is the best way to warm up in winter.
Author:
Serves: 6-8 Servings
Ingredients
  • 2 pounds center-cut beef shank (with the bone) or beef stew meat
  • 1 large yellow onion, chopped
  • 3 tomatillos, husks removed and chopped
  • 2 large tomatoes, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon kosher salt + more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • ½ teaspoon ground black pepper
  • 8 cups of water
  • 2 large carrots, peeled and cut into large chunks
  • 2 large Russet potatoes, peeled and cut into large chunks
For Garnish:
  • lime wedges
  • minced red onion
  • cilantro leaves
  • dried oregano
  • sliced jalapeños
Instructions
  1. Rinse beef and place in a large soup pot. Add onion, tomatoes, garlic, salt, cumin, oregano, bay leaves, black pepper and water. Bring to a boil, then reduce heat to low and cover.
  2. Let gently simmer for 2 hours or until beef is falling off the bone. Add carrot and potatoes and let cook until they are just tender, about 30-45 minutes more.
  3. Taste and add more salt if needed (I ended up adding 2 more tablespoons).
  4. You can either remove the meat from the bones or serve as is with lots of chopped onion and lime wedges and warm tortillas.

GIVEAWAY

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To enter follow this link:  https://www.woodwatches.com/g/holajalapeno 

And get this: everyone will automatically receive a $25 code just for entering! The contest will close on 02/19/17 at 11:59pm. Both the $100 and the $25 codes will expire on 04/30/17. Best of luck everyone!!

Did you love this recipe? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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