Caldo De Res

Name: Caldo De Res
Ingredients: 2-5 1 in. thick beef shanks depending on size; 2 med. yellow squash; 2 med. zucchini; 1 small cabbage or 1/2 large cabbage, cut into 2 in. pieces; 2 med. potatoes or a decent size jicama (optional); 1 cn corn, or 2 whole ears (optional); 1 cn crushed tomatoes; 4-6 cloves garlic; 4 Guajllio chilies; 2 chipotles; 2 Tb chile powder; 2 t ground cumin(comino) or 1 t fresh ground cumin; 1 block Knorr's beef bullion; salt and pepper to taste

14 ingredients

1 steps

Ingredients

2-5 1 in. thick beef shanks depending on size
2 med. yellow squash
2 med. zucchini
1 small cabbage or 1/2 large cabbage, cut into 2 in. pieces
2 med. potatoes or a decent size jicama (optional)
1 cn corn, or 2 whole ears (optional)
1 cn crushed tomatoes
4-6 cloves garlic
4 Guajllio chilies
2 chipotles
2 Tb chile powder
2 t ground cumin(comino) or 1 t fresh ground cumin
1 block Knorr's beef bullion
salt and pepper to taste

Directions

1

{"0":"Brown beef shanks in pan with a small amount of oil, then simmer in large pot with onions and garlic, for 1 hour, skimming foam when necessary.","2":"Meanwhile, chop veggies into large bite-size pieces, and quarter corn cobs. Set aside","4":"Also, places Guallio chiles in small sauce pan with water to cover. Simmer 1\/2 hour.","5":"Split chiles and discard seeds. Carefully scrape insides of chilies, and discard skin. Mash, and set aside.","7":"When hour is up, add veggies, bullion, spices, guajillo chilies and chipotles.","9":"Simmer for two hours longer, or until meat is very tender, and falls off bone.","11":"serve with lime juice and corn tortillas."}