COPY-Caldo de Res and Tortilla Soup

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Caldo de Res

Beef soup or almost a light beef stew if you will, this is the kind of comforting food that one could enjoy on any given Sunday with a few cold brews or perhaps try pairing this one with a good sturdy rhone red also if you like pass a bowl of roasted jalapeños on the side for some extra kick

1 1/2 lb beef chuck cut into 1 1/2 inch dice
1 lb meaty beef neck bones
1 gallon water
2 cups carrot cut into stew size pieces 
2 cups onion 1 1/2 inch dice
2 cup celery rough chop
2 cup fresh corn kernels
4 cup red potatoes quartered
3 Arbol chiles
3 pasilla negro chiles
3 guajillo chiles
2 tomatoes
2 tomatillos
1 tsp cumin
1 tsp allspice
2 bay leaf
2 tbsp oregano
1/4 cup maseca
3 tbsp salt
1 tsp granulated garlic
Oil as needed

Heat a large pot over high heat with a nice film of oil until almost smoking then add the beef chuck and the neckbones cook them for a couple of minutes and so browning slightly then add about three quarters of a gallon of water take the remaining 4 cups of water and pour that into a blender add the chilies tomato the tomatillo the spices and the maseca and herbs and blend until everything is well puréed Bring the beef to a simmer let that simmer for about 45 minutes over low heat then add the vegetables and the purée and cook for about another 40 minutes over low heat or until the beef is tender and the meat is falling away from the neckbones I like to serve this with corn tortillas chop cilantro and chopped fresh onion maybe a squirt of lime as well as some roasted jalapeños on the side it's dinner enjoy it


Tortilla soup

Really one can never have too many chicken soups this is the kind of comforting stuff that will sustain you it's inexpensive but it's flavors are rich I love the interplay of tomatillo and Arbol chile with chicken stock I also knew someone long ago that used to dice bananas and put them in there as well for even more substance it's an unusual thing but very good and worth a try

3/4 gallon water
1/2 lb chicken  I used one breast two drumsticks and one thigh with skin and bones
3 tsp salt


1 bay leaf
4 arbol chiles
4 tomatillos
2 cloves garlic
2 tsp oregano
1/2 tsp coriander
1 tsp cumin
 1 Roma tomato


2 cup each diced onion diced carrots and cut corn

Bring the water and chicken to a boil in a stockpot reduced to a simmer and let cook for 40 minutes then using tongs remove the chicken and let it cool slightly while the broth continues to simmer take a few cups of the broth and put in a blender with the Arbole Chili's tomatillo the cloves of garlic the oregano the Bayleaf the coriander cumin the salt and the tomato and purée return that to the stockpot then add the diced onion diced carrots and corn simmer for about 20 more minutes by then you should've been able to pull the chicken off the bones and chop it roughly put that back in and simmer for about 15 more minutes turn the heat off and get ready to eat I garnish it with tortilla strips avocado sliced diced tomatodiced onion chopped cilantro and a wedge of lime that I squirt into the soup