Ingredients with Measurements:
- 2 lbs of beef shank
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp of salt
- 1 tsp of black pepper
- 1 tsp of cumin
- 1 tsp of dried oregano
- 2 bay leaves
- 2 quarts of water
- 2 plantains, peeled and sliced
- 1 cup of chopped carrots
- 1 cup of chopped celery
- 1 cup of chopped potatoes
- 1 cup of chopped cabbage
- 1 cup of chopped zucchini
- 1 cup of chopped tomatoes
- 1 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, add the beef shank, onion, garlic, salt, black pepper, cumin, dried oregano, and bay leaves. Cover with 2 quarts of water and bring to a boil.
2. Reduce the heat to low and let simmer for 2 hours, or until the beef is tender.
3. Remove the beef from the pot and shred it into bite-sized pieces. Set aside.
4. Add the plantains, carrots, celery, potatoes, cabbage, zucchini, and tomatoes to the pot. Simmer for 20 minutes, or until the vegetables are tender.
5. Add the shredded beef back to the pot and simmer for an additional 10 minutes.
6. Stir in the chopped cilantro and remove from heat.
7. Serve hot with a lime wedge on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Simmer on low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 320
- Fat: 8g
- Carbohydrates: 35g
- Protein: 28g
Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or stew meat.
- Plantains can be substituted with sweet potatoes or regular potatoes.
- Cilantro can be substituted with parsley.
Variations:
- Add a can of hominy for a heartier soup.
- Use chicken instead of beef for a lighter soup.
- Add a jalapeno pepper for some heat.
Tips and tricks:
- To make the soup thicker, mash some of the vegetables with a fork before adding the shredded beef back to the pot.
- For a richer flavor, brown the beef shank in a pan before adding it to the pot.
- Add a splash of vinegar or lime juice for a tangy flavor.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large soup bowl with a lime wedge on the side.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Sour cream
Pairings:
- Mexican rice
- Cornbread
- Tortilla chips
Suggested side dishes:
- Grilled corn on the cob
- Black beans and rice
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Caldo Xóchitl is a traditional Mexican soup that originated in the state of Veracruz.
Flavor profiles:
- Savory, slightly sweet, and tangy.
Serving suggestions:
- Serve hot with a lime wedge on the side.
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Region: Mexican