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!
- 2 pounds beef stew meat
- 1 medium onion, cut in half
- 2 garlic clove
- 3 dried ancho chilies
- 2 dried guajillo chilies
- Green Beans
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.
For a complete meal serve with Sopa de Fideo (without cheese) and Cooked Nopales. Enjoy!
More delicious heartwarming soup recipes you might love:
Caldo de Pollo for the Soul (Chicken Soup)