Caldo de Costilla
Also known as “levantamuertos” (death’s awaker), Caldo de Costilla is a well-known hangover cure. It will brighten your morning up even without overindulging the night before.
- 1 kg of short beef ribs;
- 3.5 l of water;
- 1 tsp ground cumin;
- 0.25 tsp ground achiote;
- 6 garlic cloves;
- 1 onion, chopped;
- 4 potatoes, peeled;
- handful of fresh chopped cilantro;
- 2 large carrots, peeled and cut into big chunks (optional);
- garnishes of your choice (chilies, green onions, avocado, or sour cream)
- Bring the water to a boil. Add ribs, cumin, achiote, salt, and pepper. Reduce heat and simmer the soup for about an hour (I prefer longer for the fall-off-the-bone beef).
- Blend garlic and onion with a little bit of water for about a minute. Add this to the soup and cook for 30 minutes more.
- Add most of the cilantro (reserve some for garnish), potatoes, and carrots. Cook for another 30 minutes or until the desired tenderness of the potatoes.
- Garnish with the garnishes of your choice and serve.
Share with your fellow quarantiners abroad:
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