🥣 CALDO DE RES 🥩🌽 We’ve been trying to get our bestie Elsa’s caldo de res recipe, and when we asked her to walk us through it, it took us about 2 hours to piece everything together because she doesn’t measure anything. 😂 So this recipe isn’t exact, but it’s as close to hers as we could get—and after Elsa trying it- IT’S ELSA APPROVED! 🛒 INGREDIENTS • 2 pounds bone-in beef shank • 2 pounds top loin or lean chuck, cut into chunks • 1 whole head garlic, top sliced off • 1 large white or yellow onion, chopped • 16 cups water • ½ tablespoon kosher or sea salt, plus more to taste • 1 teaspoon black pepper, plus more to taste • 2 tablespoons beef bouillon • 1 tablespoon tomato bouillon • Fresh corn on the cob, each ear cut into 3 pieces • 3 large carrots, peeled and cut into 1-inch pieces • 3 large celery stalks, cut into 1-inch pieces • 6 small potatoes, halved or quartered depending on size • fresh green beans, trimmed • 1 small cabbage, cut into 4 wedges • 3 Mexican squash or zucchini, cut into chunks • 4 Roma tomatoes, cut into chunks • 1 kabocha squash, seeded and cut into chunks, optional • KFred seasoning, to taste, optional • Up to 1 cup chopped fresh cilantro, if you like it • Plenty of fresh lime & flaky salt for finishing 🥣 LET’S MAKE IT 1. Add the beef shank, top loin or chuck, and water to a large stockpot. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the surface. 2. Add the garlic, onion, salt, pepper, beef bouillon and tomato bouillon. Gently simmer, partially covered, until the beef is tender, about 2–3 hours. Add more water as needed to keep the meat submerged. 3. Add the corn, carrots and celery. Simmer for about 15–20 minutes, then add the green beans, cabbage, Mexican squash or zucchini, kabocha squash, potatoes and tomatoes. 4. Continue simmering for another 15–20 minutes, or until all the vegetables are tender and the beef is fall-apart delicious. Remove the garlic head. Taste the broth and adjust the seasoning, adding KFred if you like a little extra! 5. Turn off the heat and finish with fresh cilantro and plenty of fresh lime juice. Serve with Spanish rice, warm tortillas and extra lime wedges. 😘 💚 The kabocha squash and KFred aren’t traditional, but we love them in ours! Add the softer vegetables later so they hold their shape. #CaldoDeRes #BeefSoup #SoupSeason #ComfortFood #Recipe @cesar_thedoodle - @cookiterica