My baby girl is here! Augustina Bricia Maytorena was born on July 15th, 2020 at 12:15pm. She arrived 4 weeks early, weighting at 5.8lbs. Thankfully she was 100% healthy and her and I were able to come home 2 days after her birth. I always knew she would arrive early, but damn… homegirl was REALLY early! A lot of you had so many questions about my birth experience and asked how different this experience was from my fist born. I will say that once it came to the main event (active labor), it went fast! I mean, like really fast. I was induced Tuesday night and on Wednesday I went from being 5cm dilated at 10:30am to her being born at 12:15pm.
I have to admit that when I heard I was going to be induced, I was super scared. I have heard nothing but horror stories when it came to Pitocin. Since my amniotic flood was measuring lower and lower I really had no choice but to go with the Doctor’s plan. Thankfully both me and baby girl are healthy and is now time to take care and nourish our bodies.
During my pregnancy, I read the book The First Forty days by Heng Ou and it really shifted my priorities. I realized that instead of worrying about having ‘the perfect labor’ I needed to focus on making sure I was taken care of during the fourth trimester. I realized that every blog, book or article I read focused on pregnancy, baby and birth. No one really seems to speak on the importance of the first 40 days after baby arrives. I think those first 40 days are the most challenging on your body. mind and spirit. I learned so much after reading this book, and if you or someone you know is expecting, I suggest you gift them this book.
In this book, the author speaks on the importance of keeping your body warm and nourished with broths and soft foods. I automatically knew that the best meal I could ask for was my moms Caldo de Res. I craved it immediately after I gave brith and it was my first meal after I gave birth to Augustina. I accompanied it with a warm cup of atole de arroz (recipe coming soon!) and I automatically felt nourished and back to life. My body thanked me and felt that this nourishment really attributed to my vast milk supply.
Whether you are postpartum or not, there is nothing like a great caldo to nourish the soul. This recipe it is an excerpt from my book, OAXACA, Home Cooking from the Heart of Mexico where you can find an entire section on Caldos. I hope you all love and recreate it, if you do, don’t forget to tag me on the gram! @bricialopez
Thank you all again for your wonderful wishes, baby girl and I are beyond grateful… love from us both!
CALDO DE RES
serves 6
INGREDIENTS
2 pounds of bone-in short ribs, sliced by your butcher
2 pounds of beef shank, sliced by your butcher
1 gallon of water
2 1/4 cups of carrot, chopped
4 cups of potatoes, sliced
2 cups of chayote, sliced
2 cups green beans, trimmed
4 1/3 cups of cabbage, sliced
2-5 guajillo chiles, seeded, stems removed + 2 cups (480 ml) of hot water to rehydrate chiles (it using recipe for postpartum, I suggest you only use 2 chiles)
3 garlic cloves, peeled
1 small white onion, quartered
1 teaspoon of cumin seeds, freshly ground
1/4 teaspoon of black peppercorns, freshly ground
2 cloves, freshly ground
1/2 cup of tomatillos, husked, rinsed
1/2 cup of cilantro
1 sprig of mint
2 tablespoons of sea salt
Garnishes:
Onion, minced
Serrano or jalapeño, minced
Limes, sliced
DIRECTIONS:
In a large heavy-bottomed pot, bring the water to a boil and add salt and beef. Lower to a simmer and cook, covered, for 90 minutes. Skim any impurities that rise to the top of the broth.
After 90 minutes, add carrots, potato, chayote. Simmer for 20 minutes.
After those 20 minutes, add green beans and cabbage.
Bring the two cups of water to rehydrate chiles to a boil. Turn off heat then add chiles.
After 10 minutes, add softened chiles to a blender, along with onion, garlic, and tomatillos. Blend until smooth. Strain through a fine mesh strainer and add to simmering broth. Simmer for 5 minutes.
After those 5 minutes, add cilantro and mint. Turn off heat and let sit for 10 minutes.
Serve with onion, jalapeño, and lime.