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Cocido (Mexican Beef Vegetable Soup) and Salsa This recipe makes four servings of Cocido and has approximately 317 calories. Cocido 1 1/4 lb. lean beef, i.e. London Broil, round steak, lean roast, remove all visible fat. 1 onion 4 cloves garlic 5 cups water, you can add a little more water when it's done. 2 sliced carrots 1 fresh tomato 1/2 small head green cabbage 2 sliced zucchini 1/3 cup tomato sauce 4 3" frozen corn on the cob (Green Giant Niblets), thawed Put meat, onions, garlic and water in a Dutch oven. (You can also use a crock pot.) Bring to a boil and simmer until the meat is tender when you pierce it with a fork. Remove onion and garlic and discard. Remove meat from broth, shred meat and return to the broth. Add carrots and cook for 10 minutes. Add remaining ingredients. Cook until vegetables are tender. Serve with fresh cilantro, raw onions and lemon wedges. Other traditional accompaniments are Spanish rice, tortillas. Since these are high calorie and high carbohydrate, a single serving (1/2 cup rice or 1 tortilla) may be substituted for the corn. This recipe makes a fresh salsa similar to what is used for steak soft tacos. The salsa recipe makes four servings at 13 calories each, a calorie bargain! Salsa 2 chopped, fresh tomatoes 1 chopped bulb of green onion 1 tsp. fresh lemon juice 1 tablespoon cilantro salt, to taste Chop ingredients in food processor. Back    Top    Home    Great Links    Products    Ordering Info    Copyright © foodieWalks.com 2003