Caldo Ranchero
- 🥩 1/2 kg (approximately 1.1 lbs) Beef Steak, cut into small cubes
- 🫘 1 cup Cooked Pinto Beans
- 🥔 2 Potatoes, peeled and cut into medium squares
- 🍅 3 Roma Tomatoes
- 🌶️ 1 Anaheim Chili
- 🧄 1 Clove Garlic, finely chopped
- 🧅 1/2 Onion, diced
- 🫒 1 tablespoon Vegetable Oil
- 💧 6 cups Water
- 🧂 Salt: Morton Iodized Salt
- ⚫ Black Pepper: McCormick Peppercorn Grinder
- 🌿 A few sprigs of Cilantro
A robust beef and potato soup infused with roasted tomatoes and chili, perfect for cozy meals.
Savor the warmth of traditional Mexican flavors with our Caldo Ranchero, a robust beef and potato soup. This comforting dish, infused with the earthiness of roasted tomatoes and chili, is perfect for a cozy meal during cold seasons and is delightfully simple to prepare.
Ingredients
🥩 1/2 kg (approximately 1.1 lbs) Beef Steak, cut into small cubes
🫘 1 cup Cooked Pinto Beans
🥔 2 Potatoes, peeled and cut into medium squares
🍅 3 Roma Tomatoes
🌶️ 1 Anaheim Chili
🧄 1 Clove Garlic, finely chopped
🧅 1/2 Onion, diced
🫒 1 tablespoon Vegetable Oil
💧 6 cups Water
🧂 Salt: Morton Iodized Salt
⚫ Black Pepper: McCormick Peppercorn Grinder
🌿 A few sprigs of Cilantro
Instructions
1- Prepare Tomatoes and Chili:
- Heat a comal (griddle) over medium heat and char the Roma tomatoes and Anaheim chili until blackened evenly.
- Transfer the chili to a plastic bag to steam for at least 5 minutes for easy peeling.
2- Chop and Prep Vegetables:
- Dice the onion and garlic, and soak the diced potatoes in water to prevent browning.
3- Prepare the Salsa:
- Peel the steamed chili, remove seeds, and mash in a molcajete or with a blender using pulse function for a chunky consistency.
- Mash in the charred tomatoes with the chili to form a rustic salsa.
4- Cook Beef and Aromatics:
- Heat vegetable oil in a Starburg/Beamvita Pot over medium heat.
- Brown the beef cubes, season with Morton salt and McCormick pepper, and stir in onions until translucent, followed by garlic.
5- Combine and Simmer:
- Add potatoes to the pot, stir, then mix in the fresh chili salsa.
- Pour in water, increase heat to boil, then reduce and simmer covered for 7 minutes. Adjust salt, add pinto beans and cilantro, simmer 5 more minutes.
6- Serve:
- Turn off the heat when potatoes are tender. Ladle the soup into rustic bowls and enjoy hot.
Prep Time: Approx. 20 minutes
Cook Time: Approx. 30 minutes
Total Time: Approx. 50 minutes
Servings: 4
Equipment:
- Comal / Griddle (cast iron, no brand specified)
- Cutting Boards (plastic, wood; no brands)
- Chef's Knife
- Molcajete or Blender
- Wooden Spoon
- Electric Cooktop
- Pot / Stockpot: Starburg/Beamvita
Cooking Tips
- Charring enhances flavor; steam chili for easy skin removal.
- Adjust heat with spicier chilies if desired.
- Serve in rustic bowls for an authentic feel.
#soup #mexican #beef #comfortfood #easyrecipes
Mire y sus recetas Comida Mexicana: https://www.youtube.com/@mireysusrecetas
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