Caldo de Res

Caldo de Res

2 pounds chuck roast, cut into bite size pieces

1 Tbsp oil

Salt and pepper, to taste

¼ tsp cumin

1 onion, chopped

1 (14.5 ounce) can diced tomatoes

3 C beef broth

4 C water

2 medium carrots, chopped

1/4 cup chopped fresh cilantro

4 cloves garlic, minced

1 potato, peeled and quartered

2 ears corn, husked and cut into thirds

3 celery ribs, sliced

1 green pepper, diced

½ lb green beans, halved

2 chayotes or zucchini, chopped

1 medium head cabbage, cored and cut into wedges

 jalapenos

finely minced onion

chopped fresh cilantro

2 limes, cut into wedges

Corn tortillas

Heat oil a heavy soup pot over medium-high heat until very hot.  Add the meat and season with salt, pepper and cumin. Cook and stir until browned. Add onion, and cook until onion is lightly browned. Stir in the tomatoes and broth. The liquid should cover the meat by 1/2 inch. If not, add more water. Reduce heat to low, and simmer for 1 hour with the lid on loosely until meat is tender. Pour in the water, and return to a simmer. Add the carrot, garlic and cilantro, and cook for 10 minutes, then stir in the potato, corn, celery , green pepper green beans and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes. Ladle soup into large bowls and garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all. Serve with tortillas