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Mexican Cocido Recipe

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This recipe for Mexican Cocido, by , is from The Gomez Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Letty Beltran


2 quarts water
2 large beef shanks
1-2 lbs. short ribs with bone
1 small yellow onion
4 medium garlic gloves
4 medium russet potatoes, quartered
6 large carrots
1/2 lb. fresh green beans
4 zucchinis (cut into 1-inch pieces)
2 or 3 corn on the cobs (each cut into 3 pieces)
Half of a medium green cabbage (cut this into half)
1/4 bunch of cilantro
1 c. raw garbanzo beans

Add water to large pot and put beef shanks and garbanzo beans to cook with whole onion. After 1 hour, add ribs and blended onion, garlic and tomatoes, then add corn cobs and add salt to taste. Continue to cook and when meat is soft (probably about 2 hours), add potatoes, carrots, and green beans. When veggies are soft (probably another 20 minutes), add cabbage, zucchini, and cilantro and cover and simmer for 10 minutes.




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