Caldo de res is often called “cocido” (cooked) in La Antigua Guatemala. Caldo de res (beef stock or stew) has to be among the most often eaten dishes in the Guatemalan cuisine. It is always present daily menus at diners, fondas and restaurants. As many Guatemalan caldos, it comes with carrots, corn on the cob, güisquil (chayote/pear squash), ayote and chilacayote (squash), potatoes and beef. They usually serve caldo de res with rice, avocado and lemon slices.
Here’s the recipe for the Guatemalan Caldo de res found at.
Ingredients: – Serves 10
- 2 pounds inexpensive beef (with or without bones)
- olive oil for browning beef
- 1 small tomato, ‘x’ cut in one end
- 1 small onion, ‘x’ cut in one end
- 3 whole celery stalks
- 1 whole bell pepper, seeds removed and halved
- 1 yuca root, peeled and cut into chunks (or frozen if not avalaible)
- 1 whole carrot, peeled
- 3 huisquiles (mirliton, chayote)
- 3 corn on the cob (or frozen if not available)
- 1 small head cabbage, quartered
- 2-3 whole small potatoes, scrubbed
- 1/4 cup chiltepe chiles (dried is OK)
- 1/4 cup diced onion
- 1/4 cup chopped cilantro
- juice of 1 lemon
Brown beef in oil in a large soup pot, add vegetables. Add enough
water almost cover vegetables. On high heat, bring to boil.
Reduce heat to low, add sazon to taste. Simmer until vegetables
are cooked and beef is tender. Note: You may add or substitute
whatever vegetables you may have on hand–platanos verdes, etc.
Toast chiltepes on comal, then put in molcajete and break them up.
Add diced onion, chopped cilantro, and lemon juice. Mash briefly,
just to blend the flavors.
Serve caldo over rice, garnish with cilantro. Serve chiltepe sauce
on the side.
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