Caldo de Fandango del Valle

Ingredients

• 1 lb (450g) beef stew meat, cubed 1 lb (450g) beef stew meat, cubed
• 1 onion, chopped 1 onion, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 can (14 oz) diced tomatoes 1 can (14 oz) diced tomatoes
• 6 cups (1.4L) beef or chicken broth 6 cups (1.4L) beef or chicken broth
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the beef stew meat and cook until browned on all sides.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until fragrant.
3. 3.
   Stir in the carrots, potatoes, zucchini, bell pepper, corn kernels, and diced tomatoes.
4. 4.
   Pour in the beef or chicken broth and add the cumin, dried oregano, chili powder, salt, and pepper.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the meat is tender and the flavors have melded together.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Caldo de Fandango del Valle hot, garnished with fresh cilantro and lime wedges on the side.

Treat your ingredients with care...

• Beef stew meat — For a more tender result, you can marinate the meat in a mixture of lime juice, garlic, and spices for a few hours before cooking.
• Dried oregano — Crush the dried oregano between your palms before adding it to the soup to release its aromatic oils.

Tips & Tricks

• To add a smoky flavor, you can roast the bell pepper before adding it to the soup.
• If you prefer a spicier soup, you can add a diced jalapeño or serrano pepper.
• Serve the Caldo de Fandango del Valle with warm tortillas or crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day lunch.
• Feel free to customize the vegetables based on your preference or seasonal availability.

Serving advice

Serve the Caldo de Fandango del Valle in deep bowls, allowing the flavors to meld together. Squeeze fresh lime juice over the soup just before eating to enhance the flavors.

Presentation advice

Garnish the soup with a sprinkle of fresh chopped cilantro to add a pop of color. Serve it alongside warm tortillas or crusty bread for a visually appealing presentation.