Today, I want to share a delicious recipe for Caldo de Res, a Mexican beef soup that warms the heart and fills the belly. This comforting dish is perfect for chilly days or when you simply crave something hearty and flavorful. Let’s dive into this family favorite!
Caldo de Res (Mexican Beef Soup)
Here’s an inviting image of the dish that perfectly captures its essence:
Now, let’s gather the ingredients you’ll need to make this wonderful soup:
- 2 pounds beef shank or short ribs
- 12 cups of water
- 2-3 ears of corn, cut into thirds
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1 medium zucchini, chopped
- 1 small head of cabbage, quartered
- 1 medium onion, quartered
- 4 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
Now that you have everything ready, let’s get cooking! Follow these simple instructions to whip up your Caldo de Res:
- In a large pot, add the beef and cover it with water. Bring to a boil, then reduce heat and simmer for about 1.5 hours, skimming off any foam that forms on the surface.
- Once the meat is tender, add the quartered onion, minced garlic, and season with salt and pepper. Let it simmer for an additional 30 minutes.
- Next, add the corn, potatoes, and carrots to the pot. Cook for about 10-15 minutes until the vegetables are almost tender.
- Then, add in the zucchini, cabbage, and simmer for another 10 minutes until all the vegetables are fully cooked and tender.
- Adjust seasoning if needed and let the soup rest for a few minutes before serving.
Serve your Caldo de Res hot, garnished with fresh cilantro and with lime wedges on the side for that extra burst of flavor. It’s the perfect dish to share with family and friends, bringing comfort and warmth to every gathering.
Enjoy every comforting spoonful of this classic Mexican dish!