Caldo de rez. This is a traditional Mexican home recipe for beef soup (Caldo De Res). Without the meat it is also delicious as a vegetarian soup. Serve with French rolls or corn tortillas and your favorite salsa.

Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapenos may be added for the perfect hangover cure. Sprinkle with the salt and bring to a boil. You can have Caldo de rez using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Caldo de rez

1. Prepare 3 lbs of beef roast fat and bone included cut up in chunks.
2. You need 3 cups of fresh green beans.
3. It's to taste of Salt.
4. It's 4 of fresh corn on the cob cut into 1/3's.
5. You need 1 bunch of cilantro.
6. You need 1 of large onion half finely chopped and half chopped chunky.
7. It's of Water.
8. You need of Serrano chiles chopped up.

Cover and reduce to a simmer. If I were feeling sick and run-down, while living in Mexico, I would have my housekeeper fix up a batch of Caldo de Res. This would fix me right up. Most people ate this with tortillas but she would always serve this with some Mexican cornbread baked in a cast-iron skillet.

Caldo de rez step by step

1. In large pot add water and beef, beef bone and beef fat. Cook till fork tender..
2. Add chunky cut onion, cilantro, green beans, corn and salt to taste. Continue cooking until beef is pull apart tender..
3. Serve in large bowl with chopped onion, chopped serrano chiles and lime juice..

Makes my mouth water just thinking of this! 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. Caldo de Res Recipe "Cocido", Caldo de res or "puchero" are some of the names this Beef and vegetable stew is known for in México, which, again, it is another meal we in inherited from Spain.