As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
ingredients
For the Soup:
- 2 lbs bone-in beef shank or NY strip steak, cut in large chunks
- 2 lbs boneless chuck steak, cut in large chunks
- 12 cups water (more if needed while it cooks)
- 1 head of garlic
- 1/2 large yellow onion
- 1/2 head of cabbage, cut in big pieces
- 1 zucchini, cut into bite-size chunks
- 2 large potatoes, cut in chunks
- 2 large carrots, peeled and cut in chunks
- 2 ears of corn, cleaned, cut into 4 to 5 pieces each
- 1 chayote squash, seed removed and chopped into chunks
- 1 small bunch fresh cilantro, diced
- 1/2 Tablespoon Casa M Spice Co® Cattle Drive®
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- 3/4 Tablespoon tomato bouillon
- Top with serrano peppers (if desired)
- Juice of a lime for topping (if desired)
- Tortillas as a side to dip in (if desired)
- White rice on the side (if desired)
LET’S GET COOKING
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1.
Chop up the beef.
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2.
Add water, beef, and Casa M Spice Co® blends to a large soup pot and bring to a light boil over medium heat skimming off foam as needed.
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3.
Add the head of garlic and onion. Return to a boil and reduce heat to low. Cook for 90 minutes. Add water as needed to maintain volume over the 90 minutes.
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4.
Add all the remaining vegetables except the zucchini. After 10 minutes, add the zucchini and tomato bouillon and cook for another 10 minutes.
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5.
Test the vegetables to ensure they are tender. Taste the broth and season as needed. Garnish with lime and cilantro leaves. Serve with tortillas and white rice.
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