Eosinophilic Esophagitis Friendly Caldo de Res
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Learn more →Ingredients
6 servings
- 3 lb bone-in beef short ribs or beef shank cross-cuts
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- 1 tbsp vegetable oil
- 1 medium white onion, quartered
- 6 garlic cloves, smashed
- 3 roma tomatoes, halved
- 2 dried guajillo chiles, stemmed and seeded
- 10 cups water
- 2 ears of corn, cut into 2-inch rounds
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium zucchini, cut into 1-inch rounds
- 1 chayote, peeled, pitted, and cut into 1-inch chunks
- ¼ head green cabbage, cut into 2 wedges
- 4 sprigs fresh cilantro
- 1 tsp dried oregano (preferably mexican oregano)
For serving
- lime wedges, for serving
- warm corn tortillas, for serving
- fresh cilantro, chopped, for serving (optional)
- sliced serrano or jalapeño chile, for serving (optional)
Instructions
- 1
Pat the beef dry and season all over with 1 tsp salt and 1/2 tsp black pepper. Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat until shimmering. Add the beef in a single layer and sear, undisturbed, for 3–4 minutes per side, until deeply browned on both sides. Transfer the beef to a plate.
- 2
Reduce the heat to medium. Add the quartered onion and smashed garlic to the pot and cook, stirring occasionally, until the onion is lightly charred at the edges and softened, about 4–5 minutes. Add the halved tomatoes and dried guajillo chiles and cook until the tomatoes begin to soften and release their juices, about 3 minutes.
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