Here’s a recipe for Braised Mexican Caldo (Soup).
- Heat up Shredded Steak Corn Taquitos according the directions on the package while soup is simmering according to directions below.
- In a large wide bottom saucepan heat up olive oil on high heat and quickly brown just the tips of the cabbage wedges.
- Turn heat down to medium high, remove cabbage carefully to a cookie sheet, add the rest of the ingredients, and replace cabbage on top of soup ingredients. Bring soup to a medium simmer uncovered and cook for 5 minutes or until all ingredients are heated through.
- Serve soup in large bowls dividing all the vegetables evenly and arrange taquitos in the bowl or on the side.