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Caldo de Res or Mexican Roast 

First of all, I took a 2-3 lb. roast (that I bought on sale) and put it in a large pot. I added:

  • Enough water to cover everything.

  • 3-4 Tablespoons of dehydrated onion flakes (I don’t like to chop onions, plus it’s cheaper).

  • 1 ½ teaspoons of garlic powder

  • 2 teaspoons of salt

  • 3 teaspoons of pepper

  • I then cooked if on a low boil for 2-3 hours till the meat was salt, then I added:

  • 2 ½ pound bag of new small red potatoes.

  • I didn’t peel them-I leave he peel on for the nutrients (plus it’s easier). I just scrub them.

  • I also added:

  • 1 bag frozen corn on the cob

  • 1/3 bundle of cilantro chopped up (easier to cut with kitchen scissors)

  • 3 long pieces of celery (cut at a diagonal pieces to make it pretty)

  • 1 pound of carrots (cut same as celery and scrubbed first)

  • ½ small or 1/3 of a large cabbage cut up into pieces

  • 3 packets of the Sazon Goya: I added one yellow, one orange and one green packet.

This is enough for 10-12 people. You can eat it with chips, tortillas, or crackers. The Spanish take tortillas at times and tear them into small pieces and put them in their soup just like we crush up crackers to put in. Yummy!

Oh my goodness, “Caldo” is good! On a cold winter day-a hot soup or chili is just what is needed.

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