Hoy Se Habla de Caldos

el primero de marzo

There are two basic soups that are eaten in central Mexico on a daily basis.
el Caldo de Res (Beef Soup) y el Consomé de Pollo (Chicken Soup)
The presentation & vegetables will vary by season, region, restaurant & household, but the base is always the same: meat, bone, onion, garlic, salt & vegetables.  You can’t go wrong!
So here was my version from today.  Look forward to variations in the future, I try to make at least one of these a couple times a month.  
Ingredients:

• *Chicken bone-in (1 breast or a whole chicken)
  OR a flank steak (cubed or whole) + beef shank
  OR any other cut of meat w/ a bone)
• 1 onion (chopped or peeled/slice off the top & put in whole) (&/or 1 leek chopped - variation!)
• 2+ cloves or 2+ Tb. of garlic
  (you can never have too much garlic, I usually just dump a bunch of chopped garlic in!)
• +/- 3 Tb. salt
• Water to cover in a large stock pot or a crock pot (bigger the better!)
• Vegetables (fresh or frozen):  carrots, celery & zucchini are our favorites in our chicken soup; my husband likes a cup or two of chopped cabbage & diced potatoes in his beef soup; add what veggies you have or what you like
• Added protein option: a can or two of garbanzo beans to chicken soup
• MOMMY TIP:  instead of adding an ice cube to your kids’ soup to cool it - always keep peas or diced mixed veggies in the freezer & just add them to their soup.  
  My boys LOVE their iced peas!  

1. Cover chicken or beef with water and bring to a boil with onion, garlic, salt, cook for at least 30-45 minutes until meat is cooked through
   (you can’t over cook in a crock pot - cook on low all night or all day!)  
2. When you are ready to add the vegetables, remove the meat first and let cool in a large bowl.  I do this for three reasons: 1) it makes it easier to shred if it’s been cooled; 2) I can serve the meat in bowls in even portions (stretch if needed!); 3) left over meat can be used for other dishes & soup can be served with just veggies in broth.
3. Bring the broth & veggies to a boil again and cook until vegetables are tender.
4. Simple version: serve shredded beef or chicken in each bowl w/ a ladle of broth & veggies & add the juice from a ½ lime (the #1 Mexican condiment!)
5. Possible garnishes/variations:  add diced onion; diced chiles (fresh serrano or jalapeño); diced or sliced avocado; diced tomatoes; salsa or pico de gallo; &/or a spoonful of mexican rice to chicken soup

* Picking your cuts of meat:  I usually use a whole cut-up chicken, bones, skin & all - but then you need to skim the fat.  The more meat you cook the richer the broth & the more food you’ll have for leftovers.  This time I went to our local butcher & bought 2 Bell & Evans all-natural chicken breasts & 2 leg quarters.  I asked the butcher to remove the skin for me - saved me the step!  I made both Caldo de Res & Consomé de Pollo tonight, we ate the Chicken tonight for dinner with loaded baked potatoes & the beef soup is cooking in the crock pot.  I used leeks & added celery & baby carrots to the chicken soup & for the Beef Soup, I bought a flank steak & a beef shank and I’ll add cabbage, potatoes and parsnips tomorrow.  I’ve got a ripe avocado and some key limes ready to go.  
(I’ve never tried parnsips before, but I guess they’re like carrots?  We’ll see … )