Caldo de Res Recipe
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
3 hrs 45 mins
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Total Time
3 hrs 55 mins
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Servings
8 to 10 servings
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Calories
113 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Caldo de Res Recipe
Description
This soup begins by boiling water with beef bones to extract rich flavors and gelatin, then slowly simmering for several hours until the meat is tender. Garlic and chopped onions add aroma, and excess foam is skimmed for clarity. Vegetables such as cabbage, carrots, celery, potatoes, zucchini, tomatoes, and corn are added partway through cooking and simmered until tender but not mushy, preserving their texture.
Spices like safflower petals and coriander seeds enrich the broth subtly, while fresh cilantro added near the end brightens the soup. Accompanied by warm corn tortillas, fresh lime wedges, and optional salsa casera, this soup is a nourishing centerpiece. It can also be enhanced with a squeeze of lime or a dash of hot sauce for acidity.
For convenience, the tougher cuts of meat can be cooked in a slow cooker or pressure cooker overnight before finishing on the stovetop. The soup can be refrigerated for up to five days or frozen for three months without losing quality.
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 onion cut in 1-inch squares, or yellow onion
- 1/2 head cabbage chopped
- 1 carrot sliced, large
- 2 celery sliced, stalks
- 2 potato peeled and cubed, Yukon gold variety
- 2 zucchini sliced, Mexican variety
- 2 tomato chopped
- 1 corn on the cob cut into 1-inch slices, fresh
- 1/4 cup tomato sauce
- 1/4 tsp safflower petals azafran
- 1/4 tsp coriander seeds crushed, whole
- 3 tbsp cilantro chopped
- 3 lime cut into wedges (optional
Instructions
- 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.
- Ladle soup into bowls and serve with fresh cilantro and lime wedges, warm corn tortillas, and salsa casera.
Notes
- Tougher meat cuts can be slow-cooked overnight or pressure-cooked before finishing the soup on the stovetop for tenderness.
- Serve with Mexican rice, fresh lime wedges, salsa casera, and warm corn tortillas for a complete meal.
- Prepared caldo de res keeps in the refrigerator for up to five days or can be frozen for up to three months.
- A squeeze of fresh lime juice or a shot of vinegar-based hot sauce adds brightness when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 978mg | 41% |
| Potassium | 806mg | 17% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 1861IU | 37% |
| Vitamin C | 91mg | 101% |
| Calcium | 120mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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