I have a confession to make to you. I know that I should always cook with broths and stocks instead of water, but sometimes I don't. I usually find myself using water instead of vegetable broth, especially if I am cooking just for myself. Sometimes it is just easier to use water instead of making broth ahead of time.
I am trying really, really hard to change this habit by making a pot of vegetable broth on the weekends to use throughout the week. It is all about meal prepping these days. Making vegetable broth ahead of time ensures that I will use it instead of water.
Today's recipe is a vegetable-based broth of course, but it is also a Mexican inspired vegetable broth. Typically in Mexican homes, you will find Caldo de Pollo simmering away on the stove. Caldo de Pollo has basic Mexican vegetables: carrots, celery, white onion and garlic cloves. Along with the veggies is a whole chicken that will later be shredded and used in other recipes. The leftover broth is used for soups, rice, etc. Now, obiviously we will not be using a chicken in our vegetable broth; rather we will take the inspiration of the vegetable base for our broth.
A basic vegetable mixture of white onion, carrots, celery, garlic is simmered in water along with some bay leaves, salt + pepper, and fresh cilantro. The fresh cilantro adds a really nice brightness to the broth.
This Mexican Vegetable Broth is perfect for any Mexican inspired meal. Since the base of the broth is traditional Mexican flavors, using this broth will only enhance your recipe and make it even more delicious.
Mexican Vegetable Broth
Make a batch of Mexican Vegetable Broth to use throughout the week in your favorite Mexican inspired recipes, like soup or rice. This basic broth packs a ton of flavor when used in place of water.
- 3 Carrots
- 3 Celery Stalks
- 1 White Onion, halved
- 5 Garlic Cloves, peeled
- 2 Bay Leaves
- A few fresh Cilantro sprigs
- ½-1 teaspoon Course Black Peppercorns
- ½ Tablespoon Salt, or to taste
- 10-12 Cups Filtered Water
- Place all of the ingredients in a large soup pot. Bring to a boil then reduce heat to medium-low and cover. Cook for 50 minutes.
- Turn off the heat and let the broth cool. Then using a fine-mesh strainer, strain the broth into a large jar or container. When the broth is completely cooled, store in the refrigator until your ready to use it.
[…] the easy homemade Mexican Vegetable Broth that I shared earlier last week? Today we are using the broth in this simple and delicious Ancho […]