Caldo de Alce | Elk Stew

Prep Time10

Cook Time2

Author: Mia Anstine

4-6 quarts water (begin with 4 quarts, and add only hot water as necessary to cover the meat and vegetables)
1/2 small onion peeled and cut in half
6 garlic cloves Peeled
4 tbsp kosher salt
2 pounds ribs or shank steak (bone-in steak)
2 pounds stew meat
4 beef bulion cubes See the "Shop" button above.
12 mini ears of corn on the cob (already cleaned, cut and peeled)
8 large carrots Chopped to the size of your liking, or one small bag of baby carrots.
6 potatoes cut into chunks
6 calabacita (Mexican zucchini) cut into chunks
2 cups Mexican tomato sauce See the "Shop" button above.
1 head cabbage Cut in 1/8 chunks
1 bunch cilantro Washed and chopped

In a large stock pot, bring water to a boil, then add the onion, garlic, bones, meat and salt. Allow this to boil for about 15 minutes or until the bits and foam rise. Strain the bits off the top.
Add bullion cubes and corn. Cover the pot with the lid and boil for about 45 minutes.
Add the carrots and potatoes, return the lid to cover the pot, and allow it to boil for another ten minutes.
Add the calabacitas and tomato sauce to the pot. Return the lid and boil for another ten minutes.
Add the chunks of cabbage to the pot and boil for another ten minutes or until the potatoes and carrots are softened.
Scoop a little of each item from the pot into a soup bowl. Our family likes to top the bowl with options such as cilantro, diced onions, cheese, Chaloula hot sauce and/or a squeeze of lime juice. (See the "Shop" button above)
The caldo can be served with Mexican rice, tortillas or other sides to your liking.