Caldo de Res (Mexican Beef Soup) with Zing!!!
This soup is so fantastic. So, in your face, with Mexican flavor. So... very different from your run of the mill, typical beef soup! My family and I have been going to our favorite Mexican restaurant for 12 years now. They know us by our van, as we pull into the parking lot. My husband eats lunch their 4 time a week....at least! They have his table all set up with his food and drink when he walks in. It's a comfort for our children to go somewhere they feel special and the servers know them by name. Also, having 6 kids, we tend to make a bit of a mess. This restaurant expects the chaos we bring, so it's no big surprise! Lol!
This restaurant created a new soup for the winter season. We sampled it the day they created it. It was delicious. Unfortunately, they put bacon in it so I had to mock up a pork free version for us. I didn't dare ask them their recipe (my Spanish is rusty anyway), so this is a taste to memory success!
- 2-3 pounds Rump Roast
- 2-3 cups beef broth
- 3 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 bay leaf
- 1 cup frozen veggies (I used the frozen diced onion, red and green peppers and celery)
- 1 can of pinto beans, drained
- 6 tablespoons tomatillo salsa (It's the “green” salsa, sometimes labeled salsa verde- I get the one with jalapenos for some kick. If your salsa verde doesn't have jalapenos, think about adding something spicy like cayenne, red pepper flakes or a small can of jalapenos.)
- 1 tablespoon of cilantro (I use the paste kind because NONE of my stores have the fresh. If you you're using fresh I would triple this amount)
- 1 teaspoon of chopped garlic
- 2 limes
- diced avocado
Whew! I said flavorful! So that means lots of ingredients! :)
In your crock pot, add the beef broth, tomato paste and thyme. Whisk till mixed throughly and then place your bay leaf in. (If you you're using 2 pounds of meat go for 2 cups of broth, if you're using 3 pounds, add 3 cups. It's really a 'how-soupy-you-like-it' preference.) Salt your meat, liberally, on all sides. In a skillet, add the tablespoon of olive oil and get your pan real hot. Sear your meat on all sides. (You're not cooking this meat all the way through, just crisping the sides. It's a nice trick I learned years ago. It seals in the juices and makes the meat delicious.) When your meat is seared, add it to your crock pot. Around your roast, pour in your veggies. (You can use fresh instead of frozen, but this is a time saver.) Slow cook your roast for 6-8 hours on low. You don't have to, but a every so often you can baste the meat with the flavored broth. No biggie if you don't! I know crock pot cooking is all about 'fix and forget' but turning the meat or basting can give you a more flavorful meat.
After your roast is cooked throughly, take out with a pair of tongs onto a cutting board. You'll know it's done when it falls apart, as you spear it with a fork. Pull or cut your roast into bite size pieces and add back to the crock pot with the following: beans, salsa verde, cilantro, garlic and lime. Now is the time to add more broth if you think it needs it. Turn your crock pot up to high and let it cook another 30-45 min. Even longer if you want.
Spoon soup into a bowl and serve with diced avocado on top.
Serving: 4 BIG Bowls or 6-8 smaller bowls
My husband gives it 5 "mmmm's"
When I was done eating mine, I had to break bad table manners and........
Trim Healthy Mama's: This is an S soup! Don't let the one can of beans scare you. Not enough carbs to put you in E!
***I have been known to cook a pot roast in my pressure cooker as a time saver. If you don't have the 8-10 hours to do this and have a pressure cooker, you can still have this soup in about an hour or so! Just pressure cook your roast in the broth, tomato paste and spices. Don't forget to sear meat first. Then add cut up, cooked, roast and broth to a pot on the stove. Add the other ingredients and simmer for 30-45 min!