Caldo de Res Recipe (Mexican Beef Soup)
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 30 mins
-
Servings
8
-
Calories
266 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Caldo de Res Recipe (Mexican Beef Soup)
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Caldo de res is a delicious Mexican beef soup that's loaded with vegetables simmered in a flavorful broth, always hearty and satisfying, easy to make!
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Ingredients
FOR THE BEEF STOCK
- 3 pounds beef shank or use short rib or beef chuck
- 8-10 cups water
- 1 onion rough chopped, large
- 2 celery rough chopped, stalks
- 10 cloves garlic rough chopped
- 5 chile de arbol peppers optional - you can use other dried pods, if desired
- 3 bay leaf
- 1 tablespoon black peppercorns
- 1 tablespoon salt
FOR THE CALDO DE RES (BEEF SOUP)
- 3 potato cut into bite sized pieces
- 2 carrot cut into bite sized pieces
- 2 zucchini cut into bite sized pieces
- 2 jalapeno pepper sliced (if desired
- 2 corn quartered, ears
- 3 tomato cut into bite sized pieces, medium sized
- 1/4 cabbage chopped, head
- 8 ounces tomato sauce
- lime juice from 1
- Other optional vegetables and seasonings see recipe notes
FOR SERVING
- red pepper flakes spicy, fresh chopped, wedges
- cilantro
- hot sauce
- lime
Instructions
MAKE THE HOMEMADE BEEF STOCK
- To a very large pot, add the oxtail (or other cuts of beef) with the water, onion, celery, garlic, chiles de arbol, bay leaves, peppercorns and salt. Bring to a boil, cover, then reduce heat and simmer for 1.5-2 hours, skimming any fat or foam that rises to the top as needed, until the beef is fall-apart tender.
- Carefully remove the beef pieces and set them into a large bowl. Shred the beef from the bones and discard the bones. Set aside for now.
- Strain the beef stock and discard the solids.
MAKE THE CALDO DE RES (Beef Soup)
- Add the beef stock back to the same large pot and heat to a simmer. Add a bit more water if it has reduced too much. Add the potatoes and carrots and simmer for 20 minutes. The vegetables should start to become tender.
- Add the zucchini, jalapenos, corn, tomatoes, cabbage and tomato sauce. Simmer for 10 minutes, or until the vegetables have all become tender to your preference.
- Add the shredded beef back to the pot and stir in juice from 1 lime. Heat through. Taste and adjust for salt.
- Serve into bowls and garnish with red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges. Enjoy.
Nutrition Information
Show Details
Calories
266kcal
(13%)
Carbohydrates
30g
(10%)
Protein
27g
(54%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.001g
(0%)
Cholesterol
40mg
(13%)
Sodium
1122mg
(47%)
Potassium
1303mg
(28%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
3399IU
(68%)
Vitamin C
52mg
(58%)
Calcium
91mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 27g | 54% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 40mg | 13% |
| Sodium | 1122mg | 47% |
| Potassium | 1303mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 3399IU | 68% |
| Vitamin C | 52mg | 58% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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