Caldo Cantina Recipes

CALDO DE POLLO (MEXICAN CHICKEN SOUP)

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.

CALDO DE RES (MEXICAN BEEF SOUP)

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.

MEXICAN CHICKEN RICE SOUP (CALDO CANTINA)

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.

GALICIAN SOUP ( CALDO GALLEGO )

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.

CALDO LARGO (CREAM OF CHILE POBLANO)

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.

CALDO TLALPENO

Steps:

• Add the olive oil to a soup pot, and saute the onion and carrot, over medium heat, until the onions begins to brown slightly, about 7 miutes.
• Add the garlic and cook another minute.
• Stir in the chicken broth and garbanzo beans.
• Partially cover the pot, and simmer for 30 minutes.
• Add the chile, cilantro, and shredded chicken to the soup to heat through.
• Ladle the soup into bowls and top with diced avocado.
• Serve with a slice of lime on the side.

CALDO TLALPENO

Steps:

• In a large stockpot, combine chicken broth, vegetable broth and approximately 4 cups water. Cover and bring to a boil.
• Add rice and simmer, covered, until rice is done, about 20 minutes.
• Empty can of chipotle peppers with sauce into blender and blend until very smooth.
• Using a small strainer, carefully strain about 1-2 tablespoons of chipotle mixture into soup. Be careful with this & test broth as you mix peppers in, it makes broth VERY spicy!
• Add garbanzo beans, chicken meat and simmer 5 minutes more, adding salt to taste.
• Garnish soup with cilantro or epazote leaves and enjoy!

CALDO CANTINA

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.