Caldo ranchero literally translates to ranch style soup. The title alone, should let you know that all of the ingredients are very simple and basic. Nothing fancy, but in the end, I would choose this caldo ranchero over any fancy restaurant soup! I promised my followers I would share eight new soup and or stew recipes and I am hustling! Lol! This is number 4 in the series of 8. I am having a blast coming up with some different combinations or recipes I have tried in the past. Of course that all have my own twist.
I cannot take credit for this caldo inspiration!
For many years now, I have been following chef Sonia Ortiz on YouTube. First of all, she is from Monterrey, Nuevo Leon, Mexico! Bonus! My family is from Monterrey and many of her dishes and her style of cooking reminds me of home. I kind of adopted her as a mother figure 2 years after mom passed away in 2011. I was still growing as a cook and wanted to learn all I could about Mexican cooking and traditional dishes. I knew the basic dishes, like arroz, frijoles charros, caldo de res, asado de puerco, chiles rellenos and even tamales, but I was hungry to learn more. Make sure you look her up on YouTube!
Are you on YouTube?
I get that question a lot! My YouTube channel is La Piña en La Cocina, of course. The videos are short and mostly not narrated. I just don’t have much time to dedicate to all of my social media platforms like I would like. I am a one woman show and can’t find enough hours in the days to get everything done. If you are looking for more detailed step by step instruction on my recipes, make sure you check out my Instagram highlights. I drop many recipes there before I load them to my blog. More detail oriented style step by step if that is what you are looking for. My main focus is my blog because that is how I earn a living for the past 10 years.
My YouTube Channel https://www.youtube.com/channel/UCueJ_hDS8AITPIjq8vYi4ew
I think I purchase more produce than the average person!
I need to be ready for anything when I am developing new recipes for the blog. I don’t have time to be running back and forth to the market, lol! On any given day, you probably could find all of the ingredients in my pantry and refrigerator to prepare mole, tamales and chiles rellenos! Ha! Ha! Ha! Weird, but true!
Don’t stress about the molcajete! The recipe will still be worth trying if all you have is a blender.
I do love the silkiness of the salsa in the molcajete though.
Let’s get to the recipe!!
Just a quick side note. Make sure your beef steaks are thin so the recipe is finished in a timely manner.
Caldo Ranchero
Ingredients
- 5 small Roma tomatoes, 308 gr
- 2 medium poblano peppers, 202 gr
- 1-2 serrano peppers, 34 gr
- 2 tbsps. plus 1 tsp. Avocado oil
- 1 lb. bistec, thin beef steaks top round, beef shoulder, chuck steaks, sliced into bite size pieces
- Salt, to taste
- black pepper, to taste
- 1/2 med onion, 110 gr, diced
- 3 cloves of garlic, 18 gr, minced
- 2 red or white potatoes, 332 gr, diced
- 4 c warm chicken or beef broth
- 2 c whole pinto beans
- 1 c bean broth
- 2 tbsps cilantro, finely chopped
Instructions
- Line a large griddle with foil paper and preheat to medium.
- While the griddle preheats, remove the stems and seeds from the poblano peppers. Slice them open to make two flat sections. Transfer the tomatoes, poblanos(skin side down) and serrano peppers to the griddle. Drizzle with 1 tsp. of oil. Using tongs, move the ingredients all around to get a light coat of oil all around. Continue roasting and turning as needed for 10-15 minutes.
- Remove poblano sections and transfer them to a plastic bag with the serrano peppers. Gather the tomatoes in the foil paper and place in a bowl. Let the ingredients sit for 15 minutes.
- While you wait, prep the beef and the remaining vegetables for this recipe.
- When ready, remove the blistered and blackened spots on the poblanos. I left the serranos as is. I removed some of the blackened spots on the tomatoes after I placed them in the molcajete because I felt they might be tough. Roughly chop the poblanos, serranos and tomatoes.
- In the molcajete, add the poblanos and serranos. Pour in 1/3 tsp of salt. The salt will help grind the ingredients. Grind the ingredients until you have a coarse looking salsa. Add the tomatoes and continue until the salsa looks coarse, but uniform. Set aside.
- In a large pot, preheat 2 tablespoons of avocado oil at medium heat for a few minutes. When ready, add the beef and spread out evenly. Season with 1/2 tsp. each of salt and pepper. Continue browning for 3 minutes. Mix in the onion and garlic. Stir well to combine and sauté for another 3 minutes.
- Mix in the reserved salsa. Then add the potatoes and 4 cups of broth. Stir well to combine. Mix in the beans and bean broth. Stir to combine. When it comes up to a simmer, taste for salt and pepper. Season to taste. Continue cooking for 5 minutes. Add the cilantro, stir well and cook just until potatoes are cooked through. Serve with warm corn or flour tortillas.
Notes
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Thank you for all your hard work on your pages. Our family from Mexico came for Christmas. They say I cook better than a Maxican. You have brought my Socal mex to another level.
I’m so greatfull to you ♥️
Well, that is wonderful!! Thank you for taking the time to write!
Sonia, I’ve been following you forever and you are a true gem! Countless amazing recipes from you and I’m truly thankful. This one is no exception- simple and delicious. Thank you for sharing your talent with us.
Thank you, Elena. This really means a lot to me!