10 servings (serving size: 1 1/2 cups)

Cocido, a Spanish beef and vegetable soup, is chock full of boneless sirloin steak, fire-roasted tomatoes, green chiles, potatoes, chayote squash, and carrots.

How to Make It

Step 1

Combine first 7 ingredients, stirring with a fork until mixture resembles coarse meal; sprinkle 1 1/2 tablespoons achiote mixture evenly over beef, tossing to coat. Set remaining achiote mixture aside.

Step 2

Heat oil in Dutch oven over medium-high heat. Add beef mixture; cook 2 minutes, browning on all sides. Remove beef from pan. Add onion to pan; sauté 3 minutes. Add remaining achiote mixture; cook 2 minutes, stirring frequently. Return beef mixture to pan. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 35 minutes. Add potato, chayote, and carrot; cover and simmer 35 minutes or until potato is tender. Remove from heat. Stir in vinegar.

Chef's Notes

When handling achiote paste, wear gloves to avoid staining your hands. If you can't find chayote, use summer squash instead.

Ratings & Reviews

mandofan's Review

January 29, 2013
Quite good. Halving the recipe still makes for 4 good servings. You can economize your time by prepping the veggies while the meat and soup base are simmering for 35 minutes.

kdmccrayz's Review

September 30, 2009
Great recipie. had trouble finding the achiote paste. Substituted Rojo Sauce, which had nearly identical spices, just more liquidy. Varied the amounts of the squash, potato, and carrots. Used butternut squash as substitute, during cooking it broke down and thickened the sauce very well. Made a fabulous dinner with nearly no left overs! (only three people eating)

ChasReinecke's Review

February 27, 2009
I love this recipe! Spicy, hearty, lots of veggies. Be careful with the achiote...it will stain things it touches.