caldo de res recipe

Written ByJenny Smyth Posted on
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The Best caldo de res recipe

I’m so excited to share with you my family’s favorite caldo de res recipe, a hearty beef soup that’s been passed down for generations. This comforting dish originated in Latin America, where it’s still a staple at family gatherings and special occasions.

The rich flavors and tender beef make it a perfect choice for a chilly evening or a quick weeknight dinner. As a busy mom, I love how easy it is to prepare and customize to suit my family’s tastes.

My kids adore helping me in the kitchen, and this recipe is always a hit with them. The best part?

It’s incredibly healthy, packed with protein, fiber, and nutrients from the beef broth, potatoes, and vegetables. My family and I have enjoyed this recipe countless times, and I’m confident you’ll love it just as much as we do.

Caldo de Res

4.7 from 1185 votes

Caldo de Res is a hearty Mexican beef soup with tender chunks of beef, corn, and vegetables in a flavorful broth. This comforting dish is perfect for a nourishing meal on a cold day.

Prep Time20 mins
Cook Time2 hours
Resting Time0 mins
Total Time2 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

2 pounds beef shank or chuck, cut into 2-inch pieces
1 large onion, quartered
4 cloves garlic, minced
2 tablespoons vegetable oil
8 cups beef broth
4 cups water
2 teaspoons salt
1 teaspoon black pepper
2 bay leaves
3 carrots, peeled and cut into chunks
2 ears corn, cut into thirds
2 potatoes, peeled and cubed
2 zucchinis, sliced
1/2 head cabbage, cut into wedges
1 cup chopped cilantro
2 limes, cut into wedges
Warm tortillas for serving

👨‍🍳Directions

1Heat the vegetable oil in a large stockpot over medium-high heat until shimmering.
2Add the beef pieces and sear them for 4 to 5 minutes per side until deeply browned.
3Remove the beef and set aside.
4Add the quartered onion and minced garlic to the pot and cook for 2 minutes until fragrant.
5Return the beef to the pot along with the beef broth, water, salt, pepper, and bay leaves.
6Bring the liquid to a boil over high heat, then reduce the heat to low and cover the pot.
7Simmer for 1 hour and 30 minutes until the beef is fork-tender.
8Add the carrots, corn, and potatoes to the pot and return to a simmer.
9Cook for 15 minutes until the potatoes are just tender when pierced with a fork.
10Stir in the zucchini and cabbage wedges and cook for an additional 10 minutes until the cabbage is wilted and the zucchini is tender.
11Remove the bay leaves.
12Ladle the soup into bowls and garnish with fresh cilantro.
13Serve immediately with lime wedges and warm tortillas on the side.

🔧Equipment

Large stockpot or Dutch oven
Sharp knife
Cutting board
Wooden spoon
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 70mg🧂Sodium: 1100mg🌾Total Carbs: 35g🥦Dietary Fiber: 7g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For a richer flavor, use bone-in beef shank. The soup tastes even better the next day as the flavors meld. Adjust salt to taste after simmering.

Watch Video Of How Caldo de Res Works

This caldo de res recipe has been a staple in our household for years, and I’m confident it’ll become one in yours too. The best part?

It’s incredibly versatile – serve it as a comforting meal on its own or pair it with some crusty bread or corn tortillas for added texture. My kids love helping me reheat leftovers in the morning for a quick breakfast on-the-go.

❓ Frequently Asked Questions About Caldo de Res

Q1: What is caldo de res?

Caldo de res is a traditional Latin American beef soup that originated in countries such as Mexico and Colombia. It’s made with tender chunks of beef, root vegetables like potatoes and carrots, and aromatic spices.

Q2: Is caldo de res spicy?

No, caldo de res is not typically spicy. While some recipes may include hot peppers or chili powder, the dish is generally mild and suitable for all ages.

Q3: Can I make caldo de res in advance?

Yes, you can prepare the ingredients ahead of time and refrigerate or freeze them until you’re ready to cook the soup.

Q4: How do I store leftover caldo de res?

You can store leftover caldo de res in an airtight container in the refrigerator for up to 3 days or freeze it for later use.

Q5: Can I substitute beef with other protein sources?

Affirmative! You can substitute beef with chicken, pork, or even plant-based options like lentils or tofu if you prefer.

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