Caldo de Res (Mexican Beef Soup)

Caldo de Res (Mexican Beef Soup)

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"This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro."

Ingredients

2 h 30 m {{adjustedServings}} servings 234 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 25.9g
  • 8%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 1135 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
  2. Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
  3. Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
  4. Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
  5. Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.
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Reviews

146
  1. 202 Ratings

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I have been making this soup for many years, my husband is Mexican and he and our 3 children love it. My recipe is very similar, I do add some minced garlic and I have used stew meat when the s...

And 5 more stars! This recipe has the best directions I've seen on this site! Remember, this soup is supposed to have chunks of veggies, so don't go crazy chopping everything into little morsels...

MY HUSBAND LOVES THIS RECIPE...BUT HE EATS IT WITH A FRESH JALAPENO DICED FINE TO ADD IN TO YOUR BOWL AT SERVING TIME AND A SQUIRT OF LIME IN THE BROTH! ALSO WE USE TOMATO SAUCE OR FRESH TOMATOE...