Caldo De Papa Food

CALDO DE COSTILLA (COLOMBIAN BEEF RIB SOUP)

Steps:

• Reserve a small handful of cilantro and 5 scallions. To a large stockpot or Dutch oven, add the split onion, the garlic cloves, the cumin seeds and the beef. Cover with water by 2 inches (3 to 4 quarts total).
• Bring to a simmer over high heat, then reduce heat to maintain a very bare simmer. Using a ladle, skim off and discard any solid scum that has collected on the surface. Roughly chop the remaining cilantro and scallions, and add them to the pot. Cover and cook until the beef is tender and a skewer or knife shows no resistance when poked through the meat, 2½ to 3 hours.
• Using tongs or a skimmer, remove the meat with the bones to a large plate and set aside.
• Set a fine mesh strainer in a large bowl and strain the broth. Discard the solids. Scrub out the pot, then return the broth to it and season to taste with salt. (It should taste quite salty.) Proceed immediately to the next step, or return the beef to the broth and refrigerate in sealed containers for up to a week before continuing (or adapting into one of the alternate serving methods, see Note).
• Peel the potatoes, halve or quarter them lengthwise, then cut crosswise into ⅓- to ½-inch-thick slices and add them to the broth. Simmer the potato slices in the broth until tender, 10 to 12 minutes. Return the beef to the broth.
• Roughly chop the reserved cilantro and scallions, and add to the broth. Serve immediately.

SOPA DE PAPAS (POTATO SOUP)

Steps:

• In pan large enough to hold all ingredients, saute onions and celery in butter for 5 minutes.
• Add potatoes, water and bouillon. Heat to boiling.
• Simmer, covered, for 30 minutes.
• Place 1/2 potato and liquid mixture in blender, cover and process on low just until smooth.
• Pour into serving bowl and repeat with remaining potato and liquid mixture.
• Whisk in remaining ingredients, except taco sauce, until smooth. serve warm or chill 2 hours before serving.
• Garnish with taco sauce.