I came across this simple, yet delicious looking recipe called Caldo de Res, and I just KNEW that Sabrina would be down to make it!
The original dish is simple, with only a few ingredients, and she wanted to keep it that way. So, we both agreed that she should put her spin on it, and what she came up with takes the dish to a much higher level! The addition of oxtail, home-made chicken stock and dried ancho chiles, creates a much richer broth that's perfectly balanced. The way she presents the soup is REALLY fun to eat, and it's delectable!
- 3 lbs oxtails, preferably large cuts
- 12 cloves garlic, peeled (6 smashed, and 6 smashed and minced)
- 2 medium white onions, (1 quartered, 1 diced)
- Kosher salt and fresh cracked pepper
- 1 package dried pasilla chiles, stemmed (about 5)
- 4 cups boiling water
- 1- 28 oz. can whole San Marzano tomatoes with juices
- 4-5 medium red or Yukon gold potatoes, quartered
- 2 large carrots, peeled and cut into 1" chunks
- 3 sprigs of fresh oregano, tied together
- 1 Bay leaf
- 3 Tbls olive oil
- 1 ear of fresh corn, husked and cut into 1" slices
- 2 zucchinis, cut into 1" chunks (quarters)
Place dried chiles in bowl, and pour in the boiling water, and let sit until soft, about 30 min. Add chile mixture to a blender, (you'll have to work in batches) along with 6 cloves smashed garlic, 1 white onion, quartered and the tomatoes with their juice. Salt and pepper, and BLEND away until well blended. Strain through a sieve, and reserve that wonderful chile puree.
Preheat a large dutch oven over medium-high heat, and prepare the oxtail. Pat the oxtail down with paper towels until dry. Season them liberally with salt and pepper. Pour 2 Tbls of olive oil in the pan, and sear each side of the oxtail until brown, about 4 min each side. Try and caramelize the fat sides as well. Let oxtail rest, loosely covered in a separate dish, while you prepare the braising liquid.
With the dutch oven still over medium-high heat, place a little more oil in the pan as needed, and saute the diced onions until translucent, about 5 min. Add the minced garlic, and saute for another 2-3 min. Add the chile puree to the pot, and cook stirring constantly, until slightly reduced, about 8 min.
Return reserved oxtail to the pot, and add in the chicken stock, Bay leaf and oregano bundle. Bring to a boil, reduce to a simmer, cover and cook for 2 hours over medium-low heat.
Remove lid, and skim off any fat. Add the potatoes and carrots to the pot, and loosely cover. Continue to cook for another 45 min. Remove Bay leaf and oregano bundle.
Next, you have two choices: Make Ahead, or Finish
Make Ahead: Let the pot cool down, and transfer stew to a container to chill. Chill in the fridge overnight. When ready to proceed, skim off any fat that you can off of the chilled stew. Place a dutch oven over medium-high heat, and add 1 Tbls of olive oil. Saute the zucchini chunks and the corn niblets to get a little color on them, about 3-4 min. Add in the chilled stew, and bring to a boil. Reduce to a simmer, cover and cook for 20-25 min.
Finish: Once the carrots and potatoes are tender, skim off what you can of the fat. Add in the corn and zucchini, cover and simmer. Cook for another 20 min. until tender.
To Serve: In a shallow bowl, place an oxtail, a couple corn niblets, some veggies and lots of the broth, and serve with fresh, warm tortillas. Feel free to add some thinly sliced cabbage, or radish!