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Mexican Cocido Recipe

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This recipe for Mexican Cocido, by , is from The Gomez Family Cookbook 2019, 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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