Tex
Mex
Caldo
3 cup cooked beef pot roast, cut into bite-size pieces
5 large tomatoes, chopped
1 (3-ounce) can fried onions
3 carrots, peeled and sliced
1 (2-lb, 7-ounce) can corn on the cob Camino Del Sol
1/2 head cabbage, shredded
To taste; picante or other sauce
Sauces Mexican
Fill a large 8-quart pot with 2 quarts of water. Add chopped pot roast,
tomatoes, fried onions and carrots; bring to a boil over high heat. Reduce heat
to medium, cover and cook soup for 10 minutes.
Add corn on the cobs to soup; cover and cook 3 minutes. Add cabbage, stir and
remove from heat. Serve with a squeeze of lime and hot tortillas.
Because
a star explodes and a thousand worlds like ours die, we know this world is. That
is the smile: that what might not be, is.
- John Fowles