Best Recipes For Caldo De Res

Are you looking for the absolute best recipes for caldo de res? Look no further, as these recipes will satisfy your taste buds and soothe your stomach for weeks to come. Caldo de res is a chunky Mexican beef soup that is made with beef, potatoes, vegetable and corn on the cob. Caldo de res is traditionally served with corn tortillas or Mexican corn bread.

For the best caldo de res recipe, you will need:

  • 1 kilo of beef shanks, 1/2 bone-in and the rest cut in large chunks off the bone
  • 1 medium onion, cut into eighths
  • 2 tablespoons of virgin olive oil or corn oil
  • 3 cups of beef broth
  • 1 liter of water
  • 2 large tomatoes, chopped
  • 2 large potatoes, peeled and quartered
  • 2 ears of corn, quartered
  • 3 carrots, cut in large chunks
  • 3 zucchini, cut in large chunks
  • 2 jalapeno, de-seeded and sliced in half
  • 1 small head of cabbage, cut into six pieces
  • Salt and pepper
  • A handful of coriander, chopped
  • 2 green onions, chopped
  • 1 lime
  1. Put the oil in a large, hot skillet and heat. Add in the meat and the onions. Brown the meat on both sides and continue to cook until the onions are soft and translucent.
  2. Place the browned meat and onions in a large stock pot and add in the stock and water. Heat the stock water and meat to a rapid boil and then reduce to medium heat and cook for one hour.
  3. Add in the tomatoes, potatoes, carrots, corn, seasonings and jalapeno peppers. Cook the soup for 30 minutes and then add in the zucchini and the cabbage. Continue to cook until all the veggies are done.
  4. Place the soup in large bowls and top with some chopped green onion and coriander for a garnish. Squeeze some fresh lime juice on top of each soup bowl. Serve the soup with some fresh radishes and bread.

For a quick and easy caldo de res, you will need:

  • 1 kilo of beef shanks, de-boned with the meat cut into two-inch pieces
  • 1 tablespoon of oil
  • 1 bouillon cube or 2 cups of beef stock (fresh is best)
  • 4 cups of water
  • 1 onion, cut in large pieces
  • 2 large potatoes, peeled and quartered
  • 2 pieces of corn on the cob, quartered
  • 2 carrots, cut into large chunks
  • Salt and pepper
  • A handful of coriander
  • 1 lime
  1. To make an easier version of caldo de res, place the oil in a large skillet and heat. Add in the chopped meat and onion.  Brown the meat on both sides and cook until the onions are soft and translucent.
  2. Place the meat and onion in a large pan and add the beef stock. Add enough water to cover the meat by two inches.
  3. Cook the meat for 30 to 35 minutes. Add in the potatoes, carrots, corn on the cob, seasoning and enough water to cover all the veggies and meat pieces.
  4. Heat the soup to a fast boil and then reduce the soup to simmer. Cook the soup until the meat and veggies are completely done.  This will take approximately one hour. Serve the soup topped with the chopped coriander and a squeeze of lime juice.
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