Caldo

Caldo
Caldo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    beef shanks

  • 1

    can tomatoes chopped in blender

  • 4

    garlic cloves minced

  • 1

    large onion cut in slices

  • 4 to 6

    medium potatoes cut in quarters

  • 3 to 4

    small ears of corn

  • 6 to 8

    carrots cut up

  • 6 to 8

    celery stems cut up in 1/2 inch pieces

  • 1 1/2

    bell peppers remove seeds, cut in pieces

  • 3/4

    cup rice otional

  • 1/4

    cup cilentro

  • 1/2

    head cabbage cut in quarters

  • salt and pepper to taste

Directions

boil shanks, onion, garlic, and tomatoes in a 4 quart dutch oven with enough water to be approximately 2 inches below rim of pot for approximately 45 minutes add rest of ingredients with the exception of the cabbage and cook for 30 to 45 minutes or until carrots are half cooked add in cabbage and let cook for 15 to 20 minutes serve with corn tortillas or any type of rolls or bread

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