Caldo de Res – Mexican Beef Soup
Prep: 30min
Total: 3h30min
Yield: 8
Serving Size: 1 Serving
Nutrition Facts: servingSize 1 Serving
Ingredients:
- 12 cups water
- 2 lbs beef shanks with bone
- 1 bulb of garlic (head of garlic)
- 2 bay leaves
- 2 to 3 tablespoons salt
- 4 white potatoes, chopped into 1 inch cuts
- 3 Serrano chiles, roughly chopped
- 1 small white onion, diced
- 4 carrots, sliced thick
- 3 ears of corn, cut into 9 pieces
- 4 cups green cabbage, cut into 1 inch pieces
- 1/2 cup chopped cilantro
- 16 corn tortillas, if desired
- 1 large lime, cut into wedges, if desired
Instruction:
- In a large, heavy pot, add 10 cups water, beef, garlic, bay leaves, and 1 1/2 tablespoons of salt. Bring to a boil, skimming the top when needed. Cover, reduce heat and continue cooking 1 1/2 to 2 hours or until the meat becomes tender.
- In a blender, add the Serrano chiles, 1/2 teaspoon salt, and 1/4 cup water, blend until smooth, set aside.
- Once meat becomes tender, remove bay leaves and bulb of garlic. Add potatoes to the pot, along with the onions, carrots and corn. Add the remaining 2 cups water, taste the broth for salt and season to taste. Bring up to a boil, reduce heat and continue cooking until potatoes are fork tender.
- When potatoes are tender, remove the corn and meat from the soup, transfer to a large bowl, cover to keep warm.
- Add cabbage and 1/4 cup of cilantro to the soup. Cook for just another 15 to 20 minutes, until cabbage becomes tender, but is still crisp. Remove soup from heat and let sit for 15 minutes. Warm the corn tortillas on a hot comal or griddle and keep warm in a tortilla warmer.
- Divide the soup into 8 bowls. Add corn and some of the meat to each bowl. Garnish with lemon wedges, cilantro, and Serrano salsa for some added spice.
- Serve with warm corn tortillas, if desired.
Caldo de Res
Caldo de Res is a Mexican beef soup made with a beef broth and filled with lots of vegetables such as squash, corn, carrots, and cabbage.
Prep: 30min
Total: 180min
Yield: 8
Serving Size: 1 /8th of recipe
Nutrition Facts: servingSize 1 /8th of recipe, calories 275 kcal, Carbohydrate 30 g, Protein 28 g, Fat 6 g, Saturated Fat 2 g, Cholesterol 45 mg, Sodium 137 mg, Fiber 5 g, Sugar 7 g
Ingredients:
- 12 cups water
- 2 ½-3 pounds bone-in beef shank
- 4 cloves garlic
- 2 bay leaves
- 1 tablespoon kosher salt
- 4 medium carrots, (sliced into thick coins)
- 3 medium ears of corn, (shucked and halved)
- 2 medium potatoes, (cut into eighths (Idaho, Russet or Yukon Gold))
- 2 medium zucchini, (cut into thick chunks)
- ¼ head green cabbage, (cut into chunks)
- 1 handful cilantro, (plus more for serving)
- 1 tablespoon tomato paste
- 4 limes, (halved, for serving)
- hot sauce, (for serving)
Instruction:
- In a large Dutch oven or pot, add the water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer, and cook for 1 ½ to 2 hours, until the meat is tender.
- Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a bowl and set aside to cool slightly.
- Add the carrots, corn, potatoes, zucchini, cabbage, cilantro, and tomato paste to the pot. Stir until the tomato paste has fully dissolved. Bring the soup to a boil, reduce heat to a low simmer, and cook for 15-20 minutes, until all the vegetables are tender and cooked through.
- While the vegetables are cooking, remove the bones and any tough sinewy pieces from the beef shank and discard. Cut the tender meat into small bite-sized chunks and add them back into the pot when the vegetables are fully cooked.
- Stir everything together and taste. Season with more salt if necessary.
- Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with more fresh cilantro, freshly squeezed lime juice, and a few dashes of hot sauce if desired.
Caldo de Res (Mexican Beef Soup)
This sopa de res is a hearty meal in a bowl that is loaded with beef and vegetables. Using both soup bones and beef shank flavors creates a rich and nourishing bone broth, perfect for when you’re feeling under the weather. Serve a bowl of this cocido with a lime wedge and homemade salsa for a truly unforgettable meal that is sure to warm you up from the inside out!
Prep: 10min
Total: 235min
Yield: 8
Serving Size: 1 serving
Nutrition Facts: calories 113 kcal, Sugar 10 g, Sodium 978 mg, Fat 1 g, Saturated Fat 1 g, Carbohydrate 26 g, Fiber 8 g, Protein 5 g, servingSize 1 serving
Ingredients:
- 11 cups water
- 1 1/2 pounds soup bones
- 1 1/2 pounds beef shank bones (cut into 3 or 4 pieces)
- 1 tablespoon salt
- 3 cloves garlic (chopped)
- 1/2 white or yellow onion (cut in 1-inch squares)
- 1/2 head cabbage (chopped)
- 1 large carrot (sliced)
- 2 celery stalks (sliced)
- 2 Yukon Gold potatoes (peeled and cubed)
- 2 Mexican zucchini (sliced)
- 2 tomatoes (chopped)
- 1 fresh corn on the cob (cut into 1-inch slices)
- 1/4 cup tomato sauce
- 1/4 tsp safflower petals (azafran)
- 1/4 tsp whole coriander seeds (crushed )
- 3 tbsp cilantro (chopped)
- 3 limes (cut into wedges (optional))
Instruction:
- Over high heat in a large stockpot, bring water to a boil.
- Add soup bones, shank bones, salt, garlic, and onion and boil for about 10 minutes. Lower heat to low, cover pot, and simmer for about 2 1⁄2 to 3 hours or until meat on bones is tender. Skim excess foam off the top as it forms and discard.
- Add cabbage, carrots, celery, potatoes, zucchini, tomatoes, corn, tomato sauce, safflower petals, coriander seeds, and cilantro. Let it all cook for about 30 minutes, until potatoes are soft but not mushy.
The Best AUTHENTIC CALDO DE RES | Hearty Beef and Vegetables Mexican Soup
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