Beef Broth (Caldito de Res) - Warming Beef Stew from My Rancho

Steps

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1. 1
   Fill a large pot with water and bring to a boil. Add salt, pieces of onion, and the beef with bones. Include the bones for extra flavor in the broth.
   ▶ ≈0:56
2. 2
   While the beef simmers, prepare the sauce. Place tomatoes, serrano chiles, chile perón, garlic, and onion on a hot surface to roast on both sides until well cooked.
   ▶ ≈1:39
3. 3
   Let the roasted ingredients cool slightly, then grind them in a molcajete into a paste. Start with salt and garlic, add the chiles, and finish with the tomatoes.
   ▶ ≈3:10
4. 4
   Prepare all the vegetables. Cut the squash and potatoes into large chunks. Trim the string beans at both ends. Chop the chayote and carrots. Keep potatoes in water to prevent discoloration.
   ▶ ≈1:59
5. 5
   Cut the corn on the cob into small pieces.
   ▶ ≈2:50
6. 6
   Once the beef has simmered for a while, add all the vegetables to the pot: squash, chayote, carrots, string beans, corn, and potatoes. Add a whole piece of cabbage as well.
   ▶ ≈5:00
7. 7
   Stir in the cilantro. Cover the pot and continue simmering until the beef and all vegetables are completely tender and cooked through.
   ▶ ≈5:30
8. 8
   Once the broth is fully cooked, ladle into bowls. Serve with rice, lime wedges, avocado, and the homemade chili sauce on the side.
   ▶ ≈6:02