Caldo de Res

A hearty Mexican beef and vegetable broth with corn on the cob, chayote, and a squeeze of fresh lime.

Ingredients

• 700g chicken thighs
• 2 cups bolillo rolls
• 2 tsp rehydrated dried chilies
• 1 1/2 tsp ground cinnamon
• 1/4 cup lard
• 2 avocado, chopped
• a handful of fresh epazote, chopped
• crumbled cotija cheese, for serving
• 1 cup orange juice
• a pinch of ground cumin
• 2 ripe tomatoes, chopped
• pickled red onions, to taste

Instructions

1. 1

   Heat neutral vegetable oil in a large pot over medium heat and cook the minced garlic and finely chopped white onion gently until soft and fragrant.

2. 2

   Stir in the ground cinnamon and chili powder, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the pork shoulder and tomatillos, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the pork shoulder is tender, about 2 hrs.

6. 6

   Stir in the corn tortillas and continue simmering for a few minutes more, until heated through.

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