Caldo Cantina Recipes

Steps:

• Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using 2 forks. Add onion to broth and simmer for about 5 more minutes.
• Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
• Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

Steps:

• Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
• Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
• Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
• Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
• Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Steps:

• Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
• Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
• Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
• Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
• Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.

Steps:

• Put the stock in a medium saucepan and bring it to a boil over medium-high heat. Add the rice along with some salt and pepper and lower the heat so the mixture just bubbles. Cook, stirring occasionally, until the rice is quite tender, about 20 minutes.
• Meanwhile, combine the vegetables with the chicken if you're using it, lime juice, cilantro, and chiles if you're using them, in the bottom of 1 large or 4 small bowls. When the soup is ready, ladle it over the vegetables and spices, taste and adjust the seasoning if necessary, and serve.

Steps:

• Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
• Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
• When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.

Steps:

• In a saucepan, heat the oil and saute the onion, garlic and chiles on medium heat for 10 minutes. Add the stock and simmer for 15 minutes.
• In another saucepan, add the yogurt. Slowly add the broth to the yogurt, one cup at a time, blending well after each addition. Add the salt.
• Heat on low for a few minutes, stirring constantly. Do not boil the soup.
• Distribute the cheese between six bowls and pour the soup over the cheese in each bowl. Serve immediately.

Steps:

• Cut Veal and Ham Steaks into Chunks.
• Mince Onion and Garlic
• Peel and Cut Potatoes into Cubes.
• Skin and cut Choizo into 1/4 inch round slices.
• In a Large Soup pot
• Add the beans with their liquid.
• Then place all remaining ingredients.
• Mix well and let Cook over low flame for about 3 hours.
• Serve in Soup Bowls with Toated Italian Bread for dunking on the side.

Steps:

• Reserve a small handful of cilantro and 5 scallions. To a large stockpot or Dutch oven, add the split onion, the garlic cloves, the cumin seeds and the beef. Cover with water by 2 inches (3 to 4 quarts total).
• Bring to a simmer over high heat, then reduce heat to maintain a very bare simmer. Using a ladle, skim off and discard any solid scum that has collected on the surface. Roughly chop the remaining cilantro and scallions, and add them to the pot. Cover and cook until the beef is tender and a skewer or knife shows no resistance when poked through the meat, 2½ to 3 hours.
• Using tongs or a skimmer, remove the meat with the bones to a large plate and set aside.
• Set a fine mesh strainer in a large bowl and strain the broth. Discard the solids. Scrub out the pot, then return the broth to it and season to taste with salt. (It should taste quite salty.) Proceed immediately to the next step, or return the beef to the broth and refrigerate in sealed containers for up to a week before continuing (or adapting into one of the alternate serving methods, see Note).
• Peel the potatoes, halve or quarter them lengthwise, then cut crosswise into ⅓- to ½-inch-thick slices and add them to the broth. Simmer the potato slices in the broth until tender, 10 to 12 minutes. Return the beef to the broth.
• Roughly chop the reserved cilantro and scallions, and add to the broth. Serve immediately.