2 lbs. fore shank, you should remove the meat from the bones, but keep the bones. Cut the meat so you get pieces of around 1 inches each.
1 teaspoon of garlic dust.
½ Onion, chopped in slices.
1 chayote, chopped in pieces.
2 spoons of vegetable oil.
9 cups of water.
1 potato, chopped in pieces.
2 carrots, chopped in slices.
2 cups of sliced cabbage.
2 corns, chopped into 6 pieces each.
1 green pumpkin, chopped in slices.
2 tomatoes, chopped in pieces.
A couple of mint branches.
1Season the meat with a pinch of salt.
2Heat up the oil in a pot over a fairly high heat.
3Throw the bone and meat to the pot and brown them.
4Add the water, and a teaspoon of salt and garlic dust, and cook it over a high heat to boil the water.
5Reduce the heat and simmer, and also remove any foam forming on the top of the water. Cook the meat (1 hour approx).
6Add the potatoes; simmer 10 minutes.
7Add the cabbage, corn, green pumpkin, carrots, tomatoes, and mint. Simmer another 5-10 minutes.
8Remove the bone.
10Serve the “Caldo de res” with lemon slices.
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