Caldo De Res
A hearty Mexican beef soup filled with tender meat and vibrant vegetables.
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.
Notes
Feel free to add other vegetables or seasonings of your choice to customize the soup.