{"id":12887,"date":"2025-12-10T18:44:05","date_gmt":"2025-12-10T18:44:05","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=12887"},"modified":"2025-12-10T20:23:33","modified_gmt":"2025-12-10T20:23:33","slug":"caldo-de-res-rojo-recipe-card","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/12\/10\/caldo-de-res-rojo-recipe-card\/","title":{"rendered":"Caldo de Res Rojo Recipe Card"},"content":{"rendered":"<p><strong><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-12085 alignright\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg\" alt=\"\" width=\"207\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose-207x300.jpg 207w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/08\/1cjose.jpg 700w\" sizes=\"auto, (max-width: 207px) 100vw, 207px\" \/><\/a>Ingredients<\/strong><\/p>\n<ul>\n<li>1 kg beef shank or brisket (with bone)<\/li>\n<li>3\u20134 guajillo chiles (deseeded, soaked)<\/li>\n<li>1\u20132 ancho chiles (deseeded, soaked)<\/li>\n<li>3 ripe tomatoes<\/li>\n<li>2 onions (1 for broth, 1 for salsa)<\/li>\n<li>2 garlic cloves (1 for broth, 1 for salsa)<\/li>\n<li>2 bay leaves<\/li>\n<li>4 carrots (cut into chunks)<\/li>\n<li>3\u20134 potatoes (quartered)<\/li>\n<li>2 ears of corn (cut into pieces)<\/li>\n<li>2 zucchini (optional)<\/li>\n<li>\u00bc head cabbage<\/li>\n<li>1 sprig epazote (optional)<\/li>\n<li>Salt to taste<\/li>\n<li>Lime wedges &amp; cilantro for garnish<\/li>\n<\/ul>\n<p><strong>Instructions<\/strong><\/p>\n<p><strong>Step 1: Prepare the Broth<\/strong><\/p>\n<ul>\n<li>Place beef shank in a large pot with 12 cups of water.<\/li>\n<li>Add 1 onion, 1 garlic clove (skin on), bay leaves, and salt.<\/li>\n<li>Simmer for 1\u20132 hours until beef is tender, skimming foam.<\/li>\n<\/ul>\n<p><strong>Step 2: Make the Red Chile Salsa<\/strong><\/p>\n<ul>\n<li>Toast guajillo and ancho chiles lightly, then soak until soft.<\/li>\n<li>Blend with tomatoes, onion, garlic, and 1 cup of broth.<\/li>\n<li>Strain and add to simmering beef broth.<\/li>\n<\/ul>\n<p><strong>Step 3: Add Vegetables<\/strong><\/p>\n<ul>\n<li>Add carrots, corn, and potatoes first; cook until nearly tender.<\/li>\n<li>Add zucchini and cabbage; simmer until all vegetables are cooked.<\/li>\n<\/ul>\n<p><strong>Step 4: Finish &amp; Serve<\/strong><\/p>\n<ul>\n<li>Adjust seasoning with salt.<\/li>\n<li>Serve hot with lime wedges, cilantro, and warm tortillas.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 kg beef shank or brisket (with bone) 3\u20134 guajillo chiles (deseeded, soaked) 1\u20132 ancho chiles (deseeded, soaked) 3 ripe tomatoes 2 onions (1 for broth, 1 for salsa) 2 garlic cloves (1 for broth, 1 for salsa) 2 bay leaves 4 carrots (cut into chunks) 3\u20134 potatoes (quartered) 2 ears of corn (cut<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[289],"class_list":["post-12887","post","type-post","status-publish","format-standard","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":null,"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Ingredients 1 kg beef shank or brisket (with bone) 3\u20134 guajillo chiles (deseeded, soaked) 1\u20132 ancho chiles (deseeded, soaked) 3 ripe tomatoes 2 onions (1 for broth, 1 for salsa) 2 garlic cloves (1 for broth, 1 for salsa) 2 bay leaves 4 carrots (cut into chunks) 3\u20134 potatoes (quartered) 2 ears of corn (cut","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=12887"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12887\/revisions"}],"predecessor-version":[{"id":12888,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12887\/revisions\/12888"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=12887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=12887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=12887"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=12887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}