Caldo de Res Mexicano

Name: Caldo de Res Mexicano
Yield: 8 servings
Ingredients: 12 cups water; 2 lbs beef shanks with bone; 1 bulb of garlic (head of garlic); 2 bay leaves; 2 to 3 tablespoons salt; 4 white potatoes, chopped into 1 inch cuts; 3 Serrano chiles, roughly chopped; 1 small white onion, diced; 4 carrots, sliced thick; 3 ears of corn, cut into 9 pieces; 4 cups green cabbage, cut into 1 inch pieces; 1/2 cup chopped cilantro; 16 corn tortillas, if desired; 1 large lime, cut into wedges, if desired

Caldo de Res Mexicano was pinched from <a href="http://www.quericavida.com/en/recipes/mexican-beef-soup/" target="_blank">www.quericavida.com.</a>

"Besides menudo, the one soup I identify most with in my Mom´s kitchen is caldo de res. This was a typical dish prepared for Sunday night dinner during the fall and winter months. Simple ingredients, big flavors - all the comforts of Mom´s cooking. Today I want to share with you this special recipe. I hope you and your family enjoy it as much as I do...."

INGREDIENTS

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12 cups water

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2 lbs beef shanks with bone

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1 bulb of garlic (head of garlic)

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2 bay leaves

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2 to 3 tablespoons salt

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4 white potatoes, chopped into 1 inch cuts

•

3 Serrano chiles, roughly chopped

•

1 small white onion, diced

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4 carrots, sliced thick

•

3 ears of corn, cut into 9 pieces

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4 cups green cabbage, cut into 1 inch pieces

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1/2 cup chopped cilantro

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16 corn tortillas, if desired

•

1 large lime, cut into wedges, if desired

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