Beef Soup with Chayote | Caldo de Res con Chayote

During the winter months I make lots of soup to keep my family warm.   It’s always been a tradition in our home to welcome guests and family members with a warm bowl of soup.  The smell of the vegetables cooking and traditional mexican comfort food bring backs memories of dishes my mother cooks for us.
I went grocery shopping at a local Mexican market and purchased ingredients to make a traditional Mexican beef soup.  While at the supermarket, I had a conversation with the butcher on the best beef cut  for  soup.  He recommended top sirloin, a chuck roast and beef shank.  I settled on the Beef Shanks because it  is tender, lean and boneless and asked the butcher to cut the meat into chunks.  I was on a good start to making the perfect traditional mexican beef soup.
As I walked through the produce section I found fresh cilantro, carrots, bright orange carrots, cabbage, green beans and a medium Chayote.  Chayote is a pear like fruit, originally native to Mexico and traditionally served hot. When served cold it is normally added to salad in small thin slices.  Chayote has a squash-like taste and consistency and comes from the gourd family, such as cucumbers, melons, and squash.  It also adds great flavor to soup.
After completing my trip to the market and making the Caldo de Res, I realized I  need visit our local Mexican food market more often.  Looking forward to my next adventure!

 

Beef Soup with Chayote | Caldo de Res con Chayote

Beef Soup with Chayote Recipe | Receta de Caldo de Res Con Chayote
Ingredients
2 lbs. beef shank
1 lg. tomato
1 clove garlic
1 sprig fresh or dry cilantro
1 green onion
1 tsp. salt
1 tsp. pepper
1 chayote, cut into round chunks
6 green beans
1 white corn, cut into 4 chunks
1/2 lb. carrots, peeled and cut in chunks
2 med. white potatoes, cut in chunks
1/2 green cabbage, cut in 1/4 chunks

 

Directions
1. Cut the meat into 2 inch chunks and put in a large pot with 5 quarts cold water.
2. Add the tomato, garlic, salt, pepper, and onion; let stand 15 minutes.
3. Bring to boil quickly, then cover and let simmer for 1 1/2 hours or until meat is tender.
4. Add chayote, green beans, white corn, carrots, potatoes, cilantro and cabbage.
5. Cover pot and cook at medium heat for 20 minutes longer.
6. Serve Warm and with love.
Buen Provecho!

 

 

 

Question:  What is your favorite way of preparing beef soup?  Do you ask your local butcher to cut your meats?

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