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------🛑I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you 😘 Thank you 💕
#Viewsrecipe #Mexicancaldoderes #cosido #viewsontheroad
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Mexican Caldo de Res (Cosido)| Beef Soup
Ingredients
5 Liter of Water (20 cups of water or 1 1/2 Gallons)
4-6 Pounds of Beef Soup Bones- Hueso de Res
6 Pounds Beef Chuck Roast- Trozo De Diezmillo de Res
3 Tbs Salt ( Start with 2 Tbs and adjust to taste)
1 Whole Garlic
2-3 Green Onions
1 Anaheim Pepper
3-4 Potatoes
3-4 Carrots
3 Small zucchinis
2 Whole Corns
1-2 Chayotes
20-15 Green Beans
1/2 Cabbage
Optional
Lime or Lemon
Corn Tortilla
White rice
Chiltepin- Pepper Flakes
*Please adjust water measurement to your pot
*If you want a stronger flavored broth, cook your bones for 2 Hrs before adding Beef
I hope you all enjoy this popular recipe. Lots of love, Cloud and Stephanie
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