Description
Caldo de Res is a traditional Mexican beef soup that is hearty, flavorful, and perfect for cold weather. This recipe features tender beef shank simmered with an assortment of vegetables in a savory broth. Serve it hot with lime wedges and warm tortillas for a comforting meal.
Ingredients
Scale
Beef Broth:
- 2 ½ pounds beef shank (bone-in)
- 10 cups water
- 2 teaspoons salt (plus more to taste)
- ½ teaspoon black pepper
- 1 medium onion, quartered
- 3 cloves garlic, smashed
Vegetables:
- 2 ears of corn, cut into thirds
- 3 carrots, peeled and cut into chunks
- 2 chayotes or zucchinis, cut into wedges
- 2 potatoes, peeled and quartered
- 1 small cabbage, cut into wedges
- 2 tomatoes, chopped
- ½ cup chopped cilantro
- 1 tablespoon tomato paste (optional)
Serving:
- Lime wedges and warm tortillas for serving
Instructions
- Prepare Beef Broth: In a large stockpot, add beef shank, water, salt, pepper, onion, and garlic. Bring to a boil, then reduce heat and simmer for 1 ½ to 2 hours.
- Add Vegetables: Once the meat is tender, add corn, carrots, and potatoes. Simmer for 15 minutes. Add chayote, cabbage, and tomatoes. Optional: Stir in tomato paste.
- Simmer: Continue simmering for 20 to 25 minutes until vegetables are tender. Adjust seasoning if needed.
- Finish: Stir in chopped cilantro before serving. Serve hot with lime wedges and tortillas.
Notes
- For richer broth, simmer the beef longer before adding vegetables.
- You can substitute chayote with zucchini or green beans.
- Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 large bowl
- Calories: 390
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
