Caldo de Picadillo is a delicious and hearty Mexican soup that’s typically made with ground beef and a mix of vegetables. Here’s a basic recipe to get you started:
Ingredients:
- 1 lb ground beef
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 2 medium potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 4 cups beef or chicken broth
- 1 cup tomato sauce
- 1-2 bay leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
- Cook the Beef:
- In a large pot, heat the vegetable oil over medium heat.
- Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
- Add Aromatics:
- Add the chopped onion and garlic to the pot. Cook until the onion is soft and translucent.
- Incorporate Vegetables:
- Stir in the chopped tomato, cooking for a few minutes until it starts to break down.
- Add Broth and Seasonings:
- Pour in the beef or chicken broth and tomato sauce. Stir to combine.
- Add the bay leaves, ground cumin, and dried oregano. Season with salt and pepper to taste.
- Simmer the Soup:
- Add the potatoes, carrots, and green beans. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Add Zucchini:
- Stir in the zucchini and cook for an additional 5-7 minutes, until the zucchini is tender.
- Final Adjustments:
- Taste the soup and adjust the seasoning if needed. Remove the bay leaves.
- Serve:
- Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Enjoy your homemade Caldo de Picadillo!
