Caldo De Chamorro Recipe: A Delicious Mexican Beef Soup

Introduction

Ingredients

• 2 pounds of beef shanks
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 bay leaves
• 1 teaspoon of dried oregano
• 1 teaspoon of ground cumin
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 8 cups of water
• 1 tablespoon of olive oil
• 2 potatoes, cubed
• 2 ears of corn, cut into thirds
• 1/4 cup of chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook for 2-3 minutes until softened.
3. Add the beef shanks and brown on both sides, about 5 minutes per side.
4. Add the carrots, celery, bay leaves, oregano, cumin, salt, and pepper to the pot.
5. Pour in the water and bring to a boil.
6. Lower the heat and let the soup simmer for 1-2 hours until the beef is tender.
7. Remove the beef shanks from the pot and let them cool slightly.
8. Shred the beef into bite-sized pieces and return them to the pot.
9. Add the potatoes and corn to the pot and let the soup simmer for another 20-30 minutes until the vegetables are tender.
10. Season the soup with more salt and pepper to taste.
11. Garnish the soup with chopped cilantro and serve hot with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 24g
• Fat: 14g
• Carbohydrates: 32g
• Fiber: 6g
• Sugar: 6g
• Sodium: 800mg

Conclusion