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🇺🇸 Mexican Red Beef Soup | Caldo de Res Rojo, My Way 🇲🇽🍲 🛒 Ingredients For the beef broth • 1 package beef chuck roast (2.36 lbs), cut into pieces • 1 package flanken-style beef short ribs • 1 onion • 2 bay leaves • 3 garlic cloves • Salt, to taste • Water, enough to cover the meat For the red guajillo sauce • 4 tomatoes • ½ onion • 3 garlic cloves • 6 dried guajillo chiles, stems and seeds removed • Beef broth, as needed, to blend • Salt, to taste For the vegetables • Corn on the cob, cut into pieces • Carrots, to taste • Fresh chiles, optional • Cabbage, cut into chunks • Mexican squash or zucchini, cut into pieces • Potatoes, cut into chunks • Fresh cilantro, to taste For serving • Shell pasta soup (sopa de conchitas) • Avocado • Fresh lime 👩‍🍳 Step-by-Step Instructions 1. Cook the beef: Place the beef chuck roast and flanken-style short ribs in a large pot. Add the onion, bay leaves, 3 garlic cloves, salt, and enough water to cover the meat. Cover and simmer for about 1 hour, or until the beef begins to become tender. Cooking time may vary. 2. Prepare the red sauce: In a skillet, sauté the tomatoes, ½ onion, 3 garlic cloves, and guajillo chiles until softened and lightly roasted. 3. Blend and strain: Let the ingredients cool slightly. Blend them with some of the beef broth until smooth, then strain the sauce. 4. Add the sauce: Pour the strained red sauce into the pot with the beef. Taste and add more salt if needed. Bring it back to a boil. 5. Add the corn: Add the corn pieces and simmer for about 30 minutes, or until they begin to soften. 6. Prepare the shell pasta: While the soup simmers, cook the shell pasta separately according to the package instructions. Drain and set aside. 7. Add the carrots and chiles: Add the carrots and any fresh chiles you like. Cook for about 15 minutes. 8. Add the remaining vegetables: Add the cabbage, squash, potatoes, and fresh cilantro. Continue simmering until the vegetables and beef are tender. 9. Serve and enjoy: Serve the hot red beef soup with shell pasta, avocado, and a squeeze of fresh lime.#EasyRecipe #recipes #mexicanfood #beef #caldo

🇺🇸 Mexican Red Beef Soup | Caldo de Res Rojo, My Way 🇲🇽🍲 🛒 Ingredients For the beef broth • 1 package beef chuck roast (2.36 lbs), cut into pieces • 1 package flanken-style beef short ribs • 1 onion • 2 bay leaves • 3 garlic cloves • Salt, to taste • Water, enough to cover the meat For the red guajillo sauce • 4 tomatoes • ½ onion • 3 garlic cloves • 6 dried guajillo chiles, stems and seeds removed • Beef broth, as needed, to blend • Salt, to taste For the vegetables • Corn on the cob, cut into pieces • Carrots, to taste • Fresh chiles, optional • Cabbage, cut into chunks • Mexican squash or zucchini, cut into pieces • Potatoes, cut into chunks • Fresh cilantro, to taste For serving • Shell pasta soup (sopa de conchitas) • Avocado • Fresh lime 👩‍🍳 Step-by-Step Instructions 1. Cook the beef: Place the beef chuck roast and flanken-style short ribs in a large pot. Add the onion, bay leaves, 3 garlic cloves, salt, and enough water to cover the meat. Cover and simmer for about 1 hour, or until the beef begins to become tender. Cooking time may vary. 2. Prepare the red sauce: In a skillet, sauté the tomatoes, ½ onion, 3 garlic cloves, and guajillo chiles until softened and lightly roasted. 3. Blend and strain: Let the ingredients cool slightly. Blend them with some of the beef broth until smooth, then strain the sauce. 4. Add the sauce: Pour the strained red sauce into the pot with the beef. Taste and add more salt if needed. Bring it back to a boil. 5. Add the corn: Add the corn pieces and simmer for about 30 minutes, or until they begin to soften. 6. Prepare the shell pasta: While the soup simmers, cook the shell pasta separately according to the package instructions. Drain and set aside. 7. Add the carrots and chiles: Add the carrots and any fresh chiles you like. Cook for about 15 minutes. 8. Add the remaining vegetables: Add the cabbage, squash, potatoes, and fresh cilantro. Continue simmering until the vegetables and beef are tender. 9. Serve and enjoy: Serve the hot red beef soup with shell pasta, avocado, and a squeeze of fresh lime.#EasyRecipe #recipes #mexicanfood #beef #caldo

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