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Tuesday, February 2, 2010

Comfort Food Classics: Cocido Rojo {Mexican Stew}

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With another cold front underway, I am in need of some soup.  But not just any soup will do.  The girls and I want lots of vegetables, Hubby wants meat, Nick wants Tuetano (bone marrow) and we all want it spicy.  There is just one soup that will fit the bill...Cocido Rojo (Red Stew).  A delicious beef and vegetable soup in an ancho chile broth.

You can use any cut of beef that you like.  Here in Mexico, I just go to my butcher and ask for Carne para Cocido (Stew meat).  He will give me a variety of cuts including bones filled with tuetano (bone marrow).  They love to scoop it out and spread it on a warm corn for a taco de tuetano.  Whenever I tell my boys I'm making Cocido, they request extra tuetano.


This soup is so easy to make.  You can even toss the meat and vegetables into your crockpot with water.  Add the cooked chile mixture and simmer it on low all day! This is even a good soup without the meat!

lacocinadeleslie.com

Cocido Rojo

Ingredients:

  • 2 pounds beef stew meat 
  • 1 medium onion, cut in half
  • 2 garlic clove
  • Cilantro
  • 3 dried ancho chilies
  • 2 dried guajillo chilies
  • Carrots
  • Corn
  • Green Beans
  • Potatoes
  • Zucchini

Directions:
Place stew meat in a 4-quart stockpot with one 1/2 medium onion, one clove of garlic, and a sprig of cilantro. Pour in 8 cups of water; season with salt and pepper.  Cover and cook over medium-high heat for 60 to 90 minutes.

While the meat is cooking, cook the ancho and guajillo chilies in a small saucepan with 2 cups of water until the chilies are soft; let cool slightly.  Remove stems and seeds from chilies.  Combine the chilies, the water they were cooked in, the remaining onion and garlic clove in a blender cup.  Puree until smooth; season with salt.

Once the meat is tender, pour the chile puree into the stockpot.  Continue cooking the meat for another 15 minutes.  Add the vegetables to the stockpot; cover and let simmer until the vegetables are fully cooked (about 20 to 25 minutes).  Season with more salt, if necessary.

For a complete meal serve with Sopa de Fideo (without cheese) and Cooked NopalesEnjoy!



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8 comments:

  1. Thanks Leslie you totally hit the spot on this 4th day of rain we need something warm and hardy.

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  2. I'm making beef soup today(I haven't been feeling well lately) anyway the boys call it caldo de res, is it the same as what you call cacido de res? Also was wondering if you've ever made corn dogs out the maseca? I found a recipe for corn dogs, and went and bought cornmeal, would of been nice to know I can can use the maseca I already had here!
    Love your recipes as always, and thanks for sharing!!

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  3. Leslie, I made the cornbread recipe tweaking it a bit with more liquid and adjusting the temp for high altitude and dryness. I also added about 3/4 lb. of shredded Monterey Jack and 2 large fresh seeded jalapenos that were chopped in my mini-processor. I made 6 standard size muffins for my husband and a bread loaf for a customer that is bringing us some fresh caught trout tomorrow. Awesome stuff!

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  4. Alright, have you ever tried making cornbread using masa? I of course have access to masa but corn meal not so sure. What would I look for there? Harina de elote? Ideas? Glad your here!
    Deb

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  5. MEXY: My grandfather liked to make cornbread using masa. Since most masa already has salt and baking powder, he would just add a couple of eggs and extras liked diced chilies and canned corn kernels. Hope this helps. :)

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  6. HI LESLIE: MY GRANDMA USED TO MAKE GUISADO DE PUERCO , SHE MADE IN A SAUCE OF CHILE CASCABEL I WANT TO MAKE THIS DISH FOR MY FAMILY BUT DON'T  REMEMBER THE PROCEDURE PLEASE HELP

    ANA MCADAMS

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  7. this was very good, thank you for sharing.

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  8. I love your blog!!! My favorite dinner is corn bread and pinto beans? Am making your masa cornbread today and trying this soup as soon as possible. Thanks for all the great recipes!

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