Piping hot soup on a cold winter day is the perfect comfort food. It warms you up from the inside and fills you up at the same time. Have you ever tried Cocido or Caldo de Res? Well, you’re in for a treat! These two Mexican soup recipes are not only nutritious but they are also incredibly flavorful.
Let’s start with Cocido. This traditional Mexican soup is made with meats such as beef, pork, and chicken, as well as vegetables like squash, carrots, and potatoes. The broth is infused with spices like bay leaves, cumin, and oregano.
To make this dish, simply follow these steps:
Ingredients
- 1 lb. beef chuck roast
- 1 lb. pork shoulder roast
- 1 lb. chicken breast
- 2 medium onions, chopped
- 5 garlic cloves, chopped
- 3 Bay leaves
- 1 Tbsp. ground cumin
- 1 Tbsp. dried oregano
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 zucchini, chopped
- 1/2 head of cabbage, chopped
- Salt and pepper to taste
Instructions
- Place the beef, pork, and chicken in a large stockpot and add enough water to cover them.
- Add onions, garlic, bay leaves, cumin, oregano, salt, and pepper.
- Bring to a boil, reduce heat and simmer for 1 hour or until meats are cooked through.
- Add carrots, potatoes, and zucchini and cook for another 30 minutes or until vegetables are tender.
- Add cabbage and simmer for an additional 5-10 minutes.
- Serve hot with some warm tortillas and cilantro for garnish.
FAQ
Can I use different meats?
Yes, you can use any kind of meat you prefer. Some people even use tripe and pig’s feet for a more authentic experience.
Can I add more vegetables?
Absolutely! You can add any vegetables you like such as corn or green beans.
Can I freeze the leftovers?
Yes, you can freeze the leftover soup in portion sizes and reheat it whenever you need a quick and easy meal.
And for those who prefer a lighter yet equally satisfying soup, Caldo de Res is for you. This slow cooker recipe is packed with tender beef, potatoes, carrots, and corn on the cob.
Ingredients
- 2 lbs. beef shank
- 2 small potatoes, peeled and cubed
- 2 carrots, peeled and chopped into large pieces
- 2 ears of corn, cut into 1-inch pieces
- 1/2 head of cabbage, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 bay leaves
- 1 Tbsp. salt
- 1 tsp. black pepper
- 8 cups of water
Instructions
- Place all ingredients in a slow cooker and stir to combine.
- Cover and cook on low for 8-10 hours or until the meat is tender.
- Remove the bay leaves and discard. Serve hot with some freshly squeezed lime juice and chopped cilantro for garnish.
FAQ
Can I use different beef cuts?
Yes, you can use any beef cut you prefer. Just make sure it has some fat and connective tissue for the best flavor.
Can I use frozen corn?
Yes, you can use frozen corn or canned corn if you don’t have fresh corn on the cob.
Can I add more spices?
Of course! You can add some cumin, paprika, or chili powder for a spicier version.
Now that you have these two delicious soup recipes under your belt, why not try out some of the recommended products from Amazon? The Crock-Pot 6-Quart Slow Cooker or the Calphalon Classic Nonstick Dutch Oven are great investments for any home cook. These kitchen tools will make your cooking experience much easier and more enjoyable.
And if you want to learn more about Mexican cuisine, check out this YouTube video from Tasty where you can see how to make other traditional dishes.
Enjoy your homemade Cocido and Caldo de Res and stay warm!
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