Caldo de Cardán - Mexican Beef Soup

Ingredients

• 1 kg (2.2 lbs) beef stew meat, cubed 1 kg (2.2 lbs) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 4 cups (950 ml) beef broth 4 cups (950 ml) beef broth
• 2 cups (470 ml) water 2 cups (470 ml) water
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the carrots, potatoes, and tomatoes to the pot. Stir in the cumin powder, dried oregano, bay leaf, salt, and black pepper.
4. 4.
   Return the browned beef stew meat to the pot. Pour in the beef broth and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
5. 5.
   Once the beef is tender, remove the bay leaf from the pot. Taste the soup and adjust the seasoning if needed.
6. 6.
   Serve the Caldo de Cardán hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the soup. Enjoy with warm tortillas or rice on the side.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, you can marinate the beef in a mixture of lime juice, garlic, and salt for 30 minutes before cooking.
• Cumin powder — Toasting the cumin seeds and grinding them fresh will enhance the flavor of the soup.
• Fresh cilantro — Add the chopped cilantro just before serving to preserve its vibrant flavor.

Tips & Tricks

• For a spicier version, add a diced jalapeno or serrano pepper to the soup.
• You can add other vegetables like zucchini or corn for additional flavors and textures.
• To save time, you can use pre-cut stew meat instead of cubing it yourself.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.
• Squeezing fresh lime juice over the soup just before eating adds a refreshing tanginess.

Serving advice

Serve the Caldo de Cardán in deep bowls, allowing the flavors to meld together. Accompany it with warm tortillas or steamed rice for a complete and satisfying meal.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro to add a pop of color. Serve it alongside lime wedges for an inviting presentation. A rustic clay bowl or a colorful ceramic bowl would enhance the visual appeal of the dish.