Shredded Steak Corn Taquitos with Braised Mexican Caldo (soup)
Serves: 8
Prep Time: 5 mins
Total Time: 25 mins
Loaded with vegetables, this hearty soup is both easy and quick to prepare.
24 El Monterey Beef Corn Taquitos
2 Tbl. Olive oil
1 medium head White cabbage, quartered (do not remove core)
1 1/2 cup White potatoes, quartered, canned
1 cup Green beans, canned
1 1/2 cups Sliced carrots, canned
1 cup Whole kernel corn, canned
1 cup Diced tomatoes, canned
48 oz. Chicken broth from can
1 Tbl. Cumin seeds whole
To Taste Salt & Black pepper
To Taste Cilantro coarsely chopped
- Heat up taquitos according the directions on the package while soup is simmering according to directions below.
- In a large wide bottom saucepan heat up olive oil on high heat and quickly brown
just the tips of the cabbage wedges.
- Turn heat down to medium high, remove cabbage carefully to a cookie sheet, add the rest of the ingredients, and replace cabbage on top of soup ingredients.
Bring soup to a medium simmer uncovered and cook for 5 minutes or until all ingredients are heated through.
- Serve soup in large bowls dividing all the vegetables evenly and arrange taquitos in
the bowl or on the side.