Caldo Ranchero
I love this dish for it's simplicity! Bistec(beef steak), roasted salsa and fresh cooked beans in a big bowl! The best!
Servings 5 Servings
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
For a quicker roast on the ingredients, brush or spray them with a light coat of oil and cook at 400 degrees in the air fryer for 10-13 minutes, turning as needed.
This soup would be delicious with sliced chicken thighs or pork steaks as well!
For a quick and coarse roasted salsa base, add roasted ingredients to a mini chopper, food processor or blender. Pulse to blend until desired consistency.