Caldo De Res: The Ultimate Mexican Beef Soup Recipe
Introduction to Caldo De Res
Caldo De Res, a traditional Mexican beef soup, is a warm and comforting dish that brings families together. This hearty soup is not only delicious but also packed with nutrition, making it a perfect meal for any occasion. Whether you’re looking for a cozy dinner on a cool evening or a dish to impress your guests, Caldo De Res is sure to please. With tender chunks of beef and a variety of colorful vegetables, this soup is as satisfying to eat as it is to make.
A Personal Story Behind My Caldo De Res Journey
Growing up in a Mexican household, Caldo De Res was a staple at our family gatherings. My grandmother would prepare a big pot on weekends, filling our home with delicious aromas that promised comfort and warmth. Each spoonful of this soup reminds me of those cherished moments spent with loved ones, sharing stories and laughter around the table. It’s more than just a meal; it’s a tradition that I love to continue and share with others.
What Makes This Caldo De Res Recipe Special?
What sets this Caldo De Res recipe apart is the depth of flavor achieved by simmering beef shank or chuck with aromatic vegetables and spices. The addition of fresh lime juice right before serving brightens up the dish, adding a refreshing balance to the rich broth. Furthermore, this recipe allows for customization with various vegetables, making it versatile and adaptable to your preferences. You can easily modify it to include your favorite ingredients, ensuring that every bowl is your own creation.
The Full Caldo De Res Recipe
Ingredients
- 3 pounds beef shank or beef chuck
- 8-10 cups water
- 1 large onion, roughly chopped
- 2 celery stalks, roughly chopped
- 10 cloves garlic, roughly chopped
- 5 chile de arbol peppers (optional, can use other dried pods)
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- 3 potatoes, cut into bite-sized pieces
- 2 carrots, cut into bite-sized pieces
- 2 zucchinis, cut into bite-sized pieces
- 2 jalapeno peppers, sliced (optional)
- 2 ears of corn, quartered
- 3 medium-sized tomatoes, cut into bite-sized pieces
- 1/4 head cabbage, chopped
- 8 ounces tomato sauce
- Juice from 1 lime
- Spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges for serving
- No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Instructions
- In a large pot, combine the beef, water, onion, celery, garlic, chile de arbol peppers, bay leaves, black peppercorns, and salt. Bring to a boil, then cover and simmer for 1.5-2 hours until the beef is tender. Remember to skim any fat or foam that rises to the surface for a clearer broth.
- Once the beef is tender, remove it from the pot and shred it, discarding any bones. Set the shredded beef aside.
- Strain the beef stock to remove the solids, returning the clear broth to the pot.
- Bring the beef stock to a simmer again, adding more water if necessary. Add the potatoes and carrots, simmering for about 20 minutes until they are slightly tender.
- Add the zucchini, jalapenos, corn, tomatoes, cabbage, and tomato sauce. Continue to simmer for an additional 10 minutes until all vegetables are tender.
- Stir in the shredded beef and lime juice, heating through. Adjust salt to taste as needed.
- Serve the soup in bowls, garnished with red pepper flakes, fresh cilantro, hot sauce, and lime wedges for a burst of flavor.
Serving Suggestions and Variations for Caldo De Res
Caldo De Res is incredibly versatile, allowing you to serve it in various ways. Pair it with warm corn tortillas for dipping, or enjoy it with a side of crusty bread. You can also create a toppings bar with options like diced avocado, sour cream, or sliced radishes to let everyone customize their bowls. For variations, consider adding other seasonal vegetables like green beans or bell peppers, or even swapping out the meat for chicken if you’re in the mood for a lighter soup.
Frequently Asked Questions About Caldo De Res
Can I make Caldo De Res in a slow cooker?
Yes! To make it in a slow cooker, follow the same preparation steps but instead of boiling on the stove, cook on low for 6-8 hours until the beef is tender.
Can I freeze Caldo De Res?
Absolutely! This soup freezes well. Just make sure to cool it completely before transferring it to airtight containers. When ready to serve, thaw it in the refrigerator overnight and reheat on the stove.
What can I serve with Caldo De Res?
This soup is hearty enough to stand alone, but you can serve it with rice, tortillas, or a simple side salad for a complete meal. It’s also great with a side of fresh guacamole and tortilla chips for a little crunch.
Caldo De Res
Equipment
- Large pot for cooking the soup
Ingredients
Main Ingredients
- 3 pounds beef shank or beef chuck
- 10 cups water
- 1 large onion, roughly chopped
- 2 stalks celery, roughly chopped
- 10 cloves garlic, roughly chopped
- 5 pieces chile de arbol peppers optional
- 3 pieces bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- 3 pieces potatoes, cut into bite-sized pieces
- 2 pieces carrots, cut into bite-sized pieces
- 2 pieces zucchinis, cut into bite-sized pieces
- 2 pieces jalapeno peppers, sliced optional
- 2 ears corn, quartered
- 3 medium-sized tomatoes, cut into bite-sized pieces
- 1 4 head cabbage, chopped
- 8 ounces tomato sauce
- 1 lime juice from
- 1 to taste spicy red pepper flakes
- 1 to taste fresh chopped cilantro
- 1 to taste hot sauce
- 1 to taste lime wedges
Instructions
- In a large pot, combine the beef, water, onion, celery, garlic, chile de arbol peppers, bay leaves, black peppercorns, and salt. Bring to a boil, then cover and simmer for 1.5-2 hours until the beef is tender, skimming any fat or foam that rises.
- Once the beef is tender, remove it from the pot and shred it, discarding any bones. Set the shredded beef aside.
- Strain the beef stock to remove the solids, returning the clear broth to the pot.
- Bring the beef stock to a simmer again, adding more water if necessary. Add the potatoes and carrots, simmering for about 20 minutes until they are slightly tender.
- Add the zucchini, jalapenos, corn, tomatoes, cabbage, and tomato sauce. Continue to simmer for an additional 10 minutes until all vegetables are tender.
- Stir in the shredded beef and lime juice, heating through. Adjust salt to taste as needed.
- Serve the soup in bowls, garnished with red pepper flakes, fresh cilantro, hot sauce, and lime wedges for a burst of flavor.