Sonoran Caldo de Res (Beef and Vegetable Soup) with Chiltepin

Caldo de res, also called cocido, is the Sunday dish across much of Sonora: bone-in beef cooked slowly, with large vegetables served whole. The shank gives flavor and body, the marrow adds richness, and corn on the cob and cabbage wedges are part of its signature.

On a Sonoran table the cocido comes with lime, chopped onion, cilantro and chiltepin. That is the part for La Yaquiyori: a few drops in the bowl after serving, adjusted by each person. The pot stays mild for the whole family, and each diner decides how much heat to add.

Ingredients

• 1 kg (2.2 lb) bone-in beef shank
• 2 marrow bones
• 1 large white onion, halved
• 4 garlic cloves
• 3 liters (12 cups) water
• 3 ears of corn, cut into chunks
• 3 carrots, cut into large pieces
• 3 medium potatoes, quartered
• 2 zucchini, cut into large pieces
• 1/2 green cabbage, in wedges
• 1 cup green beans
• 1 bunch cilantro
• Salt to taste
• Lime wedges, chopped onion and cilantro, to serve
• La Yaquiyori chiltepin hot sauce, at the table

Method

1. Put the beef, bones, onion and garlic in a large pot with the water. Bring to a boil and skim off the foam with a spoon.

2. Lower the heat, partially cover and simmer for 1 h 45 min to 2 hours, until the meat is nearly tender. Season with salt.

3. Add the carrots, corn and potatoes and cook for 20 minutes.

4. Add the zucchini, green beans, cabbage and the bunch of cilantro, and cook 15 minutes more, until everything is tender.

5. Ladle into deep bowls with meat, bone and vegetables, and set out lime, chopped onion, cilantro and chiltepin hot sauce at the table.

Tips

Skim the foam during the first half hour so the broth stays clear. If you have time, make it a day ahead and lift the fat off once it chills. Add vegetables in stages so none fall apart. Marrow is best spooned onto a tortilla with a pinch of salt and a few drops of chiltepin sauce. Start with a little sauce; chiltepin heat is sharp but brief.

Related reading

• Sonoran Caldo de Queso (Cheese and Potato Soup) with Chiltepin — 45 min · 6 servings · Soups
• Sonoran Vegetable Soup with Fideo — 50 min · 6 servings · Soups
• Sonoran cuisine: traditions and ingredients — Sonoran cuisine