Caldo de Res con Guajillo Chile

Name: Caldo de Res con Guajillo Chile (Beef Soup with Guajillo Chile)
Yield: Serves 4 to 6
Cuisine: Mexico
Ingredients: 2 tablespoons sea salt; 2 pounds (910 g) beef shank, sliced by your butcher; 2¼ cups (300 g) chopped carrots; 2 pounds (910 g) bone-in short ribs, sliced by your butcher; 4 cups (600 g) sliced potatoes; 2 cups (220 g) sliced chayote; ½ cup (20 g) fresh cilantro; 4⅓ cups (400 g) sliced cabbage; 5 guajillo chiles (25 g), seeds and stems removed; 1 small white onion (100 g), quartered; 3 cloves garlic, peeled; 2 cups (220 g) trimmed green beans; 2 whole cloves, freshly ground; ½ cup (75 g) tomatillos, husked and rinsed; 1 sprig of fresh mint; ¼ teaspoon freshly ground black peppercorns; Minced serrano or jalapeño chiles; Minced onion; 1 teaspoon freshly ground cumin seeds; Lime slices

Beef Soup with Guajillo Chile

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Oaxaca

By Bricia Lopez and Javier Cabral

Published 2019

About

Take your time while cooking this dish. You want the beef to be butter-tender and have it melt in your mouth as soon as you start chewing. It’s a very simple dish so try to get the best-quality ingredients you can. I cook with grass-fed beef at my home in L.A., because I find it’s the most similar to the beef you can find in Oaxaca.

Ingredients

2 tablespoons sea salt
2 pounds (910 g) bone-in short ribs, sliced

Americas
Mexico
Oaxacan
Oaxaca
Gluten-free
Soup
Spicy

Method

In a large, heavy-bottomed pot, bring 1 gallon (3.8 L) of water to a boil and add the salt, short ribs, and beef shank. Lower the heat to a simmer and cook, covered, for 90 minutes. Skim any impurities that rise to the top of the broth.

Add the carrots, potatoes, and chayote to the pot. Sim