The last time I had a good Caldo de Res was around 8 years ago at Nuevo Leon in my last visit to Chicago. This simple beef shank recipe is a complete meal by itself. Just add a spoonful of rice, some mashed-up tortilla chips and a whole lot of salsa and you're ready to go!
Ingredients:
1 lb. beef shank
1 large potato, chopped to 6 pcs.
1 spanish onion, sliced
1 whole corn chopped to 3 pcs.
3 cloves of garlic, diced
1/4 lb. string beans
1 celery stalk, diced
1 cabbage, quartered
1 cup, Mexican salsa
1 small bag of toasted tortilla corn chips
salt and pepper
Recipe:
In a pressure cooker, saute onions, celery and garlic for 2 minutes. Add the beef shanks, a pinch of salt and pepper and brown the meat for 2 minutes. Add 2-3 cups water and cover the pressure cooker to cook. Set to medium heat once the steam vents out of the cooker and cook for 30 minutes or until tender. Turn the heat off and set aside to cool for 10 minutes before opening the lid. Add the remaining potatoes and vegetables and reheat the open pot until tender. Add salt and pepper to taste.
To serve, pour soup and vegetables in individual bowls adding a scoop of rice, crushed tortilla chips and a couple of spoons of Mexican salsa. Bona petito!
