CALDO DE RES: Delicious, Nutritious, & Comforting/Classic Mexican Beef Soup
This Caldo de Res is a hearty and comforting Mexican beef soup filled with tender meat and an array of vegetables. Perfect for cold evenings, it's as customizable as it is delicious. Serve it with salsa, lime, and warm tortillas for the full experience.
Video
Equipment
- Large (10-quart) stockpot
- Ladle
- Cutting board
- Knife
Ingredients
For the Soup:
- 2 ½ lbs Beef shank
- 1–2 lbs Additional soup bones and/or beef chuck, cut into large pieces
- 1 Medium onion, coarsely chopped
- 1 Whole head garlic (score bottom)
- 2 Ears of corn, cut into fourths
- 2 Carrots, sliced diagonally into 1" pieces
- 2 Stalks celery, chopped
- 2 Calabazas (Mexican squash), chopped
- 4 Potatoes, cut into large cubes
- ½ Head of cabbage, cut into large chunks
- 1 Small bunch cilantro
- Salt and pepper, to taste
- 2 tsp Cumin
- 2 tsp Tomato bouillon
For Serving (Optional):
- Salsa
- Fresh lime wedges
- Corn tortillas
Instructions
- Rinse meat thoroughly with clean water.
- Place in large 10 quart pot and completely cover with water.
- Set stovetop to medium high and let it come to a boil.
- Skim frothy residue that forms on top and remove, ensuring broth stays as clear as possible.
- Let meat cook for a minimum of 1 hour but up to an hour and a half.
- Add in onion, garlic, salt, pepper, tomato bouillon and cumin and stir until seasonings are dissolved into broth.
- Add in corn, celery and carrots.
- Cover with lid and let it cook 30 minutes.
- Remove garlic head.
- Add in calabazas, potatoes and cabbage.
- (Broth should cover all the ingredients, so if there's not enough liquid, add additional boiling water.)
- Place cilantro on top, Cover with lid and let it cook an additional 10-20 minutes until remaining ingredients are cooked tender.
- Serve caldo with hot salsa, fresh lime and corn tortillas.
Notes
This recipe and video were created and produced by Marcy Inspired.
