👨‍🍳 作り方

1. 1

   Rinse the beef feet thoroughly under cold water. Place them in a large pot and cover with water. Bring to a boil, then drain and rinse the feet again to remove impurities. This step helps to ensure a cleaner broth.

   💡 プロのコツ: Rinsing twice is recommended for a clearer soup.
2. 2

   Return the beef feet to the pot and add 4 liters of fresh water, the quartered onion, and smashed garlic cloves. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef feet are tender.

   ⏱️ 2 hours

   💡 プロのコツ: Skim off any foam or impurities that rise to the surface during the first hour of simmering.
3. 3

   Add the corn on the cob, carrots, potatoes, and chayote to the pot. Continue to simmer for another 45 minutes to 1 hour, or until the vegetables are tender.

   ⏱️ 1 hour

   💡 プロのコツ: Add vegetables in stages if you prefer them cooked to different degrees of tenderness.
4. 4

   Add the bunch of cilantro to the pot during the last 15 minutes of cooking. Season generously with salt and black pepper to taste.

   ⏱️ 15 minutes
5. 5

   Remove and discard the onion quarters and garlic cloves. Ladle the Caldo de Patas into bowls, ensuring each serving has a good portion of beef feet and vegetables. Serve hot with lime wedges on the side.

   💡 プロのコツ: Some people like to shred the meat from the beef feet before serving.