DEEP IN SOUTH TEXAS, NERDS!! WHEN THE WEATHER TURNS COLD, NOTHING WARMS THE BONES LIKE FRESH, HOT CALDO DE RES. IT’S REAL TEX-MEX COMFORT FOOD! DELICIOUS, WARM AND SATISFYING
INGREDIENTS :
6 SHORT RIBS BONE-FREE ROAST
SOFT BEEF 3 CORN KERNELS CUT IN HALF TO TASTE
BEEF BROTH AND CABBAGE (SPRINKLE OVER THE TOP) AND ADD MORE SOUP OR
SEASONING IF DESIRED.
GARLIC POWDER 2 TBSP CUMMINS 2 TBSP 2 CARROTS 5 POTATOES
7 OZ TOMATO SAUCE 1 COURGETTE (IF YOU WANT) SOUR LEMON
DERICTION :
I PREPARE MEXICAN RICE ON THE SIDE TO ADD IT AFTER FINISHED. OR YOU
CAN ASK PEOPLE TO ADD IT WHEN THEY SERVE THEIR DISH, AS MANY LIKE
IT
FILL THE POT WITH WATER (THIS IS THE AMOUNT OF SOUP BROTH) AND ADD
GARLIC POWDER, MEAT BROTH, CUMIN AND PEPPER. SHOOT THE MEAT. ABOUT
45 MINUTES. ADD TOMATO SAUCE AND TASTE THE STOCK TO SEE IF IT HAS
THE FLAVOR YOU WANT. IF NOT, I ADD MORE BEEF BROTH AND GARLIC. I
ADD CARROTS, COURGETTES AND POTATOES. THIS IS WHEN I ADD RICE IF
YOU ADD IT TO THE BOWL. LET IT BOIL FOR ABOUT 1-2 MINUTES OR EVEN
THE DESIRED MATURITY. THEN ADD THE CORN ON THE COB AND SIMMER FOR
10 MINUTES. FINISHED.
I ALSO PREPARE A VERY HOT SAUCE, OR PICO DE GALLO, TO ADD TO THE
DISHES SERVED. CUT LEMON FOR INDIVIDUAL RECEPTACLES FOR PEOPLE.
CHEERS! FINISHED!
