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How to Make Caldo de Res (Mexican Beef Soup) - A Step-by-Step Guide

Caldo de Res, also known as Mexican Beef Soup, is a hearty and satisfying dish that is perfect for a chilly evening. This traditional recipe is bursting with rich flavors and fragrant aromas, making it a beloved comfort food for many families in Mexico and beyond. With tender beef, an assortment of vegetables, and a deliciously seasoned broth, this soup is a complete meal that will warm you from the inside out.

The key to making a truly delicious Caldo de Res lies in the quality of th...

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Ingredients

  • 2 pounds beef shank, with bone
  • 1 tablespoon vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 onion, chopped
  • 3 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes
  • 4 cups water
  • 2 medium carrot, coarsely chopped
  • ¼ cup chopped fresh cilantro
  • 2 chayotes, quartered (Optional)
  • 2 ears corn, husked and cut into thirds
  • 1 potato, quartered (Optional)
  • 1 medium head cabbage, cored and cut into wedges
  • 1 cup chopped fresh cilantro
  • ¼ cup sliced pickled jalapenos
  • ¼ cup finely chopped onion
  • 2 limes, cut into wedges
  • 4 radishes, quartered

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 8

  • Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
  • Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
  • Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by 1/2 inch. If not, add some water to compensate. Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
  • Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
  • Ladle soup into large bowls, including some meat, vegetables, and bones. Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes.

    • Nutrition

    234 cal.

    • Total Fat: 6g
    • Saturated Fat: 2g
    • Cholesterol: 39mg
    • Sodium: 1135mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 7g
    • Total Sugars: 9g
    • Protein: 22g
    • Vitamin C: 66mg
    • Calcium: 137mg
    • Iron: 5mg
    • Potassium: 907mg

    Categories

    Meat recipes
    Soup recipes
    Mexican recipes
    Beef recipes
    Stew recipes