Caldo De Res (A Mexican Beef -Vegetable Soup) Recipe

  Add a photo 1 recipe photos for Caldo De Res (A Mexican Beef -Vegetable Soup)   Back to full recipe Mark Archer 2 Advertisement PREV PREVIOUS RECIPE NEXT NEXT RECIPE

1. Recipes
2. Chowders

Caldo De Res (A Mexican Beef -Vegetable Soup) 5 Submitted by Witch Doctor "If I were feeling sick and run-down, while living in Mexico, I would have my housekeeper fix up a batch of Caldo de Res. This would fix me right up. Most people ate this with tortillas but she would always serve this with some Mexican cornbread baked in a cast-iron skillet. Makes my mouth water just thinking of this!"   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by Mark Archer Ready In: 2hrs 30mins Ingredients: 17 Serves: 4-6 Nutrition information

ingredients

Units: US

• 2 lbs beef shank, bone-in
• 1 medium white onion, finely diced
• 1 cup chopped onion, for garnish
• 1 tablespoon salt
• 1 tablespoon pepper
• 12 ounces beef stock
• 12 ounces stewed tomatoes
• 4 ears corn
• 4 baking potatoes, unpeeled
• 2 chayotes (may substitute zucchini)
• 6 carrots
• 1⁄4 cup chopped cilantro, plus extra for garnish
• water
• 1 head cabbage
• 1 limes or 1 lemon, cut into wedges
• corn tortilla, for garnish
• sliced jalapeno, for garnish

Advertisement

directions

• Chop the beef shank into large chunks, keeping some attached to the bone.
• Sauté the beef chunks with the chopped onions, salt, and pepper.
• After the beef is browned, add the beef stock and the stewed tomatoes.
• Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is “spoon tender”.
• Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
• Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).
• Add the vegetables to the soup.
• Chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil.
• Reduce the heat to medium and simmer for 20 minutes.
• Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
• Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
• Serve, making sure each bowl contains chunks of all the vegetables.
• Garnish with a squeeze of lemon or lime. Serve with heated tortillas.
• Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.

icons / social / pinterest icons / email

Questions & Replies

Sign In to Ask a Question Got a question? Share it with the community! Advertisement Want a Second Helping? Sign up for our newsletter to get recipes, easy dinner ideas, tasty treats and more delivered straight to your inbox. By entering your email address, you agree to our Terms of Use and acknowledge the Privacy Policy. Food.com and its affiliates may use your email address to provide updates, ads, and offers. Sign Up To withdraw your consent or to learn more about your rights, see the Privacy Policy.

Reviews

MOST POPULARMOST RECENT Write A Review

1. FANTASTIC! I would give this 10 stars if I could. I made this recipe as written with only a few substitutions. For the meat I used 4 beef shanks, 1 large beef short rib (butcher cut into 6 or 7 pieces), and 4 large pieces of oxtail. Instead of using beef broth, I browned the shanks and rib pieces over high heat to get more flavor, then added the oxtail, onions, salt and pepper and sauted as directed. In step 3, I added plain water and a small can of diced tomatoes. For the veggies, the only change was to use Mexican zucchini. Other than that, I followed the recipe as written. AWSOME! My husband, who is Mexican, loved it. My children loved it as well. They said, "The potatoes taste like french fries!" This recipe makes a huge pot of soup. The amount of servings depends on who you are serving, but it is easily 6-8.   icons / ellipsis / ellipsis-horizontal Foodie2shoes Reply 2
2. We've made this recipe several times and love it. Instead of a bone-in beef shank, we just use some kind of chunked boneless steak with a condensed homemade beef stock. We don't have access to chayotes, so we use zucchinis instead. Highly recommend this soup!   icons / ellipsis / ellipsis-horizontal pleiades7 Reply 1
3. family loved it   icons / ellipsis / ellipsis-horizontal Justin B. Reply
4. I made a few changes, I added: 1 Anaheim pepper, 1/2 green pepper, 1 full teaspoon of oregano, 2 bay leaves, 1/2 teaspoon cumin, 1 package Lipton mushroom/onion soup, one of each squash posted, and 1 can of chopped tomatoes with Mexican seasonings.   icons / ellipsis / ellipsis-horizontal Leissa M. Reply
5. I made this soup, it was very tasty. However I used a bit more meat and I only used 2 corn ears, 2 carrots, 4 small potatoees, and half a cabbage head. There was still far more veges, than meat, a better ratio IMO. Even with the reduced veges I reckon this recipe easily serves 6-8 ! pretty easy and very nice. I added some chili for extra kick!...   icons / ellipsis / ellipsis-horizontal oscarmeech Reply

Advertisement

Tweaks

MOST POPULARMOST RECENT

1. We've made this recipe several times and love it. Instead of a bone-in beef shank, we just use some kind of chunked boneless steak with a condensed homemade beef stock. We don't have access to chayotes, so we use zucchinis instead. Highly recommend this soup!   pleiades7 Reply 1
2. FANTASTIC! I would give this 10 stars if I could. I made this recipe as written with only a few substitutions. For the meat I used 4 beef shanks, 1 large beef short rib (butcher cut into 6 or 7 pieces), and 4 large pieces of oxtail. Instead of using beef broth, I browned the shanks and rib pieces over high heat to get more flavor, then added the oxtail, onions, salt and pepper and sauted as directed. In step 3, I added plain water and a small can of diced tomatoes. For the veggies, the only change was to use Mexican zucchini. Other than that, I followed the recipe as written. AWSOME! My husband, who is Mexican, loved it. My children loved it as well. They said, "The potatoes taste like french fries!" This recipe makes a huge pot of soup. The amount of servings depends on who you are serving, but it is easily 6-8.   Foodie2shoes Reply

RECIPE SUBMITTED BY

Witch Doctor icons / following Follow Me

• 29 Followers
• 176 Recipes
• 1 Tweak

Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat! Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients. <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">   View Full Profile Advertisement Advertisement Advertisement

YOU'LL ALSO LOVE

Bake, Frost and Paint this Frida Ka... 30 Sandwiches From Around the World Creamy Burrito Casserole by TXHomemaker 944 Simply Sour Cream Chicken Enchiladas by Debs Recipes 830 View All Recipes

Related Pages

• Old-Fashioned Vegetable Beef Soup Rich’s Sopa De Mariscos (Mexican Seafood Soup) The Best Belgian Waffles Los Barrios Caldo De Res (Beef Soup) Caldo De Pollo--mexican Chicken Stew/soup Crock Pot Beef Vegetable Soup Caldo De Pollo (Mexican Chicken Soup) Chile De Arbol Caldo De Res (Beef Soup)

Find More Recipes

Search