Mexican beef soup, or caldo de Res recipe, is a filling bowl full of vegetables and beef. A rich and filling bone broth that’s ideal for cold weather is made by combining the flavors of beef shank and soup bones.
| Prep Time: 30 mins | Cook Time: 2 hrs |
| Total Time: 2 hrs 30 mins | Servings: 8 |
Making “bone broth” with soup bones yields a beverage with numerous health advantages. This soup is a holistic healer’s paradise, full of health benefits like increased immunity, increased joint mobility, and an abundance of vitamins and minerals.
When the vegetables are added after the beef is cooked, their distinct flavors, vibrant colors, and perfect crunch are preserved. This dish is tasty and nourishing because each of those lovely colors has its own nutritional advantages.
Ingredients to Make Caldo De Res Recipe
The ingredients for the Mexican Beef Caldo De Res recipe are;
- 2 lbs beef shank, bone-in
- 1 medium white onion, finely diced
- 1 cup chopped onion, for garnish
- 1 tablespoon salt
- 1 tablespoon pepper
- 12 ounces beef stock
- 12 ounces stewed tomatoes
- 4 ears corn
- 4 baking potatoes, unpeeled
- 2 chayotes (may substitute zucchini)
- 6 carrots
- 1⁄4 cup chopped cilantro, plus extra for garnish
- water
- 1 head cabbage
- 1 lime or 1 lemon, cut into wedges
- corn tortilla, for garnish
- sliced jalapeno, for garnish
How to Make Caldo De Res Recipe
Follow these directions to make this recipe perfectly:
- Dice the beef shank into big pieces, ensuring that some remain attached to the bone.
- Add the chopped onions, salt, and pepper, and sauté the beef chunks.
- Add the stewed tomatoes and beef stock once the beef has browned.
- After bringing the mixture to a boil, simmer it slightly below the boiling point for approximately 60 minutes, or until the beef becomes “spoon tender.”
- After giving the veggies a thorough cleaning, cut the potatoes and corn cobs into quarters.
- Chop carrots and chayote into similar-sized chunks (if using zucchini, keep the pieces larger as they will cook more quickly than the chayote).
- Toss in the veggies with the soup.
- Add the chopped ¼ cup of cilantro to the mixture, cover the vegetables with water, and bring to a boil.
- After lowering the heat to medium, simmer for twenty minutes.
- Chop the cabbage into quarters, then into thirds, making sure to leave the stem whole.
- Add the chopped cabbage to the mixture and simmer for an additional ten minutes.
- As you serve, make sure that every bowl has some vegetables in it.
Add a squeeze of lime or lemon as a garnish. Accompany with warm tortillas. Chopped onion and cilantro are served alongside caldo de Res, and these ingredients can be added to taste.
What Kind of Beef to Use in Caldo de Res
Here, broth is the big boss. Without some bony meat, it is impossible to get the best-flavored broth. The deep flavors of beef come from the marrow in the bones.
Use the bone in the beef shank, or Chamorro de res, for an authentic Caldo de Res recipe. This beef cut has beef surrounding a bone in the middle. If the beef shank isn’t available at your neighborhood grocery store, you can find it at Hispanic and ethnic markets.
For the bone part, you can also use neck bones, short ribs, or even packages labeled as beef soup bones. To have even more succulent morsels, we strongly suggest adding some chuck roast to the beef shank.
There are numerous advantages to the bone broth made in Caldo. It is thought to boost immunity and increase joint mobility in addition to having a good amount of vitamins and minerals.
In other words, if you’re feeling under the weather, this soup is your ideal “get well soon” option in addition to tasting amazing.
What Veggies to Use in Caldo
What kind of vegetables and flavors you use in your sopa are totally up to you and what’s in season. This soup is great all year round and is very versatile.
This soup typically contains green beans, potatoes, carrots, corn on the cob, and squash. Another common sight in a Caldo pot is bits of tomato, zucchini, and cabbage. This flavorful Mexican soup is basically a very happy place for any garden veggie.
