Caldo Ranchero (Homestyle Mexican Soup

• Produce

  • 2 Bay leaves
  • 2 cups Black beans or pinto beans
  • 2 Chiles serrano stems removed
  • 1 small handful Cilantro plus more
  • 2 cloves Garlic leave, skins on
  • 4 Roma tomatoes
  • 2 cups Russet potatoes
  • 1 White onion sliced into thick rings

• Canned Goods

  • 3 cups Water or chicken or beef broth

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Grapeseed oil or olive oil

• Nuts & Seeds

  • 1 Poblano pepper stem and seeds removed

• Other

  • 1 pound flank steak sliced thin and into bite size pieces

Found on hispanickitchen.com

Description

Directions

• Line a skillet, griddle or comal with foil paper and heat to medium. Place the tomatoes, serrano chile, poblano pepper, onion and garlic onto the hot surface. This dry roast method of cooking takes about 20 minutes or more. Remove the garlic after 15 minutes and turn the other ingredients halfway through cooking time.
• Slice the beef into thin, bite size pieces. Season to taste with salt and pepper. In a pot or deep skillet, preheat 2 tablespoons of oil to medium-high heat for a few minutes. Add the beef and cook, stirring as needed, until nicely seared brown.
• Add the potatoes and cook for 2 minutes. Add the broth and bay leaves. Bring to a boil. The original soup is not made with a lot of broth, but you can add to taste.
• Remove the blistered skins from the poblanos and skins from the garlic. Add all the dry-roasted ingredients to the blender. Pulse to blend until you have a chunky looking salsa. Pour into the soup mixture.
• Once the soup comes to a boil again, reduce and simmer for 25 minutes. Add the cilantro and beans and cook for another 5-6 minutes. Serve with warm tortillas, avocado slices and lime wedges.