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Cook3 hrs 55 mins
This is something like a soup crossed with a stew. It can be a little messy to eat. This recipe is from a now closed taqueria in San Francisco.
- 2 tablespoons vegetable oil
- 2 1⁄2 lbs beef chuck steaks, cut into 1/2- inch cubes
- 1 medium white onion, diced
- 3 garlic cloves, chopped
- 1 (14 1/2 ounce) can diced tomatoes
- 6 cups beef broth
- 1 bay leaf
- 1 tablespoon dried Mexican oregano
- 1 lb red potatoes, diced
- 1 carrot, peeled and diced
- 2 ears corn, shrucked and cut into 1-inch-thick-rounds
- 1 zucchini, cut into thick matchsticks, 1 inch long
- 1⁄2 head green cabbage, cored, thinly sliced
- 1⁄4 cup chopped fresh cilantro
- salt & freshly ground black pepper
- 1⁄2 medium white onion, finely diced
- fresh cilantro stem
- 1 lime, cut into 6 wedges
- 12 tortillas, warmed
- Heat the oil in a large, heavy pot over medium-high heat; add the meat and brown on all sides, about 5 minutes.
- Add the onion and garlic and cook for 3 minutes.
- Add the tomatoes, broth, bay leaf and oregano. Bring to a boil and reduce the heat to a simmer. Cook for 1 1/2 hours, partially covered.
- Stir in the potatoes, carrot, and corn; continue to cook for 15 minutes.
- Add zucchini, cabbage, and cilantro and cook until all vegetables are to your liking.
- Discard the bay leaf and season to taste with salt and pepper. Ladle the soup into warm bowls and pass the diced onion, cilantro, lime wedges, and tortillas at the table.
Really hit the spot on a cold, rainy, windy early spring evening! Cookie Dog, please check the recipe as you skipped directions for what to do with the zucchini & cabbage. I sort of figured you meant for it to go in after the corn, and we all loved it like that. Okay, so I didn't have chuck steak, but some very meaty soup bones. I added WAAAY more than 3 cloves of garlic, subbed tomato sauce for the diced tomatoes, and used corn kernels (took your advice about being messy to eat), skipped the zucchini completely (we're not big z. eaters here). Served with Cheddar Bay Biscuits (Red Lobster ) Recipes, this was a completely luscious meal. We all lingered at the table afterwards, so there was THAT element too! Thanks for a great dinner CD!
This tasted even better than the caldos I've ordered in Mexican restaurants in the Mission (SF). My finicky pre-schooler couldn't get enough...I was thrilled! I added 2 extra cans of broth and extra carrots and potatoes because I wanted to stretch the recipe a bit...did not compromise the flavor at all. I also tweaked the cooking time, adding the vegetables at 45 minutes, then simmering another 45, because I was worried about the vegetables being cooked all the way through. As with with many foods, this was greatly enhanced with a couple of dashes of Tapatio! Thanks, cookiedog...this is a keeper. I'm adapting it to make caldo de pollo also.