You guys, it’s been over 90 degrees outside these past few days, so naturally I decide to make caldo (cocido) for dinner. It doesn’t matter how hot the weather is, I’m always in the mood for some cocido, I am Mexican after all 😉
This recipe is a true replica of my moms homemade cocido. The first time I made this I followed her steps to a T and it came out so delicious!! It’s really quite simple to make, and you substitute any veggies you want according to your preference, but the overall taste of the soup will be delicious.
If you want to learn how to make homemade cocido, follow the steps below and I guarantee you’ll be making this soup in the middle of July… just as long as you have AC 🙂
For the beef broth:
- 2-3 lbs beef shank w/ bones
- Half onion
- 2 small garlic cloves
- 1 half tomato
- 2 tomatillos
- Knorr chicken flavor bouillon
Veggies (any variation of veggies you like) I used:
- 3 potatos
- 4 carrots chopped
- 1 chayote squash
- 2 zucchinis
- 2 whole corns cut in half
- 1/4 cabbage leaves
- Cilantro for garnish
- Salsa (optional)
See those bones? They are the key to this recipe, they add all the flavor. Make sure to always get the bone-in!
Place the meat in a pot full of water with the onion, tomato, tomatillos and garlic. Add salt and chicken flavor bouillon to taste, about 3 tbsp. Cover and let that simmer for about 2 hours on medium low heat.
You’ll want to cut them in cubes not too small because they will soften in the soup and may break apart.
After about an hour and a half of cooking you can add the veggies to the pot. You can also alternatively place the veggies in a separate pot to boil. If I have room, I’ll place in the pot with the meat, if not I’ll place in a separate one, no big deal.
At this time you could also make a salsa to add to the cocido once it’s finished. I sadly didn’t have any chiles otherwise I would have made one 🙁
Anyway, after about 2 hours your soup should be about ready. Check the meat to make sure it’s tender.
Top with cilantro, some lime and salsa.