We know caldo season is year round but let's be honest it hits differently when it's cold and we are nested in our home bundled up in blankets. This caldo de calabaza is the definition of simplicity in a pan. It's simple nutrient dense ingredients all combined in one with of course some cheese and that's it! Watch as magic happens before your eyes in the kitchen.
Ingredients
- 2 roma tomatoes
- 1 white onion
- 1 can of garbanzo beans (protein)
- 1 can of corn (protein)
- 2 calabazas (carbs)
- 1 bag of shredded Carrots (veggies)
- 1 queso panela (fat)
- Chicken consume/salt (optional)
Notes
Instructions
These are the core ingredients to your caldo. I personally like to use shredded carrots because they cook faster and you don't have to wait around for caldo to be ready. I also like to use queso panela because it does not melt in high temperatures. If you don't want queso panela you can replace it with queso fresco or if you don't want to include cheese you can opt out.
First you will chop your 2 roma tomatoes and 1 white onion and saute with a little bit of oil.
Once your tomatoes and onions are soft you will add your chopped calabaza and saute for about 2-3 minutes. Make sure you constantly stir.
You will then drain and add your can of corn and garbanzo beans.
Next you will add water to your pan. You want to add enough so all of your ingredients are covered with water. This is where you can add your consome or salt for extra flavor. Just be mindful.
Once you bring it to a boil you will add your entire queso cover and put on low/simmer for 5-10 minutes.
And just like that you have your tasty Caldo de Calabaza.
