Bald of beef- Economic and very nutritious Mexican recipe

Ingredients for Economic and very nutritious Mexican recipe

1. 1.5 l of water 
2. 500 g of veal sauce 
3. 1/2 Garlic head 
4. 1 leaf of Laurel Get out 
5. Two medium potatoes 
6. 1 Chile Serrano 
7. 1/2 onion 
8. Two carrots 
9. One corn cut in half 
10. 1/4 cabbage 
11. A couple of cilantro 
12. branches 

How to make Mexican breeze. 

There are few things that comfort in cold days as a good soup if I also eat this broth of Mexican Res. We found beef and vegetables varied between their ingredients, which make it a succulent soup capable of resurrecting the dead. 

The Mexican broth is also very tasty, simple and economical In Mexico, it is also almost like a boiler, as it is a very balanced and complete dish, reminds me a little of the canary pout, by some of its ingredients, although Serrano Chile makes a difference .

It's a fantastic way to have the first dish for lunch during winter months and, why not, for dinner Usually it's made with large pieces of vegetables, but you can bite them more .

The result will be a thinner brew in presentation, but as tasty as palate Serrano chilli liqueur is quite a hit Don't think it's itchy at all What you get is an interesting, fresh flavour plus A successful dish that's secured for a hot dinner And he certainly has a place of honour in our post of the best tech upset soups One more choice for your weekly menu, cheer up with it.

Preparing the base of the broth

In a big pot we put the bowl, garlic, laurel and salt.

If we have veal bones, we can also add them, they'll give the broth more flavor. Same thing happens if we have other hard cuts of veal. The more meat, the more flavor.

We cover the water and boil. When I start boiling, we lower the fire and we're pulling the foam that forms on the surface. This is an important step that we make throughout the process. This means that we can withdraw as many impurities as possible and make the broth clearer.

Let's get the broth into smooth fire for 1 1/2 hour and 2 hours or until the meat is soft. After this time, we remove the laurel and garlic.

Preparation of the Mexican broth. Coaction with potatoes, vegetables, corn and chili

We peel the onion and we bite finely, but we don't have to overdo it. We do the same with carrots and cut them into pieces of about two or three centimeters. We also peel the potatoes and cut them into big pieces.

We added the vegetables to the potatoes, along with the corn corn cob pieces, and we continue to cook slowly long enough for the potatoes to be almost tender Meanwhile we wash the cabbage and cut it.

When the potatoes are almost tender, we remove the corn and the meat from the soup. We added the cabbage and a couple of finely minced cilantro branches. Let's cook for about 10-15 minutes or until the cabbage is cooked Al dente. We'll try the broth and rectify salt if necessary.

Remove the pot of the fire, we add the meat and corn and let us rest for 15 minutes. Finally, we crushed the serrano chili, disrupted, with some water. We added it to the pot just before we served, removing them to unify all the flavors.

We split the soup into two deep dishes, we spurt with fresh cilantro and take the table immediately. You can serve with warm corn omelets, if you want.

Follow the entire Mexican broth recipe in the album photos. Don't miss it so you can get it right.