Caldo De Res In The Afternoon

Afternoon clouds behind the house. See that dark spot above the left high window? That's a panál, a bee hive that's getting larger every day.

Afternoon clouds behind the house. See that dark spot above the left high window? That’s a panál, a bee hive that’s getting larger every day.

We both had been thinking about beef soup, Mexican style. It’s something that is cherished and admired by Chon. The corn is ripe, and it’s an important element in caldo de res. I had heard many times about the wonderful soups The Sisters made (and make), and I was a little intimidated and at the same time I was thinking “How hard could it really be?” I mean, really! Water, beef, carrots, celery, potatoes and any vegetable that appeals. So I decided to give it a try.

In our rancho, beef is sold on Sunday mornings. I asked Elena if I could go with her when she bought her meat for the week, and she told me we’d go at 8 a.m. on Sunday. We walked to the corner where the vendors set up, and immediately I could see why the time was important. There were three people waiting in front of us, and the line grew and grew behind us. Elena said to buy about 3/4 of a kilo of ribs, costillas, and (I believe) cross cut hind shank or en español, chamorro. The meat was all beautiful, very clean, and being sold by two young women I had met by purest coincidence only two days before in nearby Jalpa.

I had 20 pesos left from the 100 peso bill I had taken, and I bought 3 tamales from Lola on the way home, leaving me with 5 pesos left over. One hundred pesos these days is about $5.40 USD, in case anyone is wondering. The meat was the only thing I was wondering about. The beef here is not aged, and is therefore tougher. I bravely forged ahead, simply boiling the meat as instructed for over an hour with salt before adding the vegetables. I had some slightly sad carrots, nice celery, and some pre-cooked potatoes, and they all went into the pot. The meat was still tough. I worried a bit. After another hour the meat was less tough, and the flavor was excellent. i stopped worrying, kept the heat low, and kept it cooking.

It was very good! I served it with some lovely slices of avocado, and a toasted roll, bolillo. Chon was happy – caldo de res was probably made on few occasions while he was growing up. He asked for a second serving.

And today we had leftovers for a pleasant afternoon meal. Here you go. As you can see, I’m not in the running for best food photos, but I think the soup tasted even better today, sitting at a table in our patio.img_4456The view from our table:

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Our untidy fall garden that still threatens to overtake the patio.

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