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Caldo de Res (Beef Stew)

Caldo de Res (Beef Stew)

Out of all dishes in Mexican food, this is my favorite of all. Caldo de Res or Beef Stew is a broth-based dish
with long-cooked beef shank and vegetables and served with rice on the side, fresh squeezed lime juice, molcajete-salsa, and
warm corn tortillas. This is how my father used to make it—and tastes like heaven.

Every time I make this dish reminds me of those cold, windy days I would get home back from school tired and hungry and welcomed by the smell of this delicious stew of meat and vegetables and a big smile from my Dad.

Ingredients (makes 6 servings):

Directions:

1. In a large pot, place meat, add water and bring to boil and then turn heat to low simmering the broth for about 2 hours or until meat is tender
   making sure you skim the foam and fat off as it begins to boil.
2. While meat begins to boil, place tomatoes,onion, and serrano in a tray and broil 8 minutes on each side or until you see the skin ‘burned’.
3. Once tomatoes are done, blend 4 tomatoes, half onion with the garlic, salt and pepper to taste until smooth and add mix to the broiling meet
   while slow simmering.
4. The order in which you add the vegetables will depend much of the flavor of your stew. In the last half hour of the broiling time, add the corn to
   the broth. After 10 minutes, add the carrots; after 10 minutes add the potatoes. At every 10 minute increment add the chayote, the calabacitas,
   and the cabbage last.
5. For the molcajete-salsa: Mash the serrano pepper in the molcajete with salt and pepper (be careful of not rubbing your eyes), then add the
   remaining tomatoes and mash it with the pepper. Slice the remaining half of the onion thinly and add to the salsa.
6. After approximately 2 1/2 hours, the stew is ready. Serve with warm tortillas, molcajete-salsa, and squeeze some lime juice. Enjoy!