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Caldo de Res

Nourishing Caldo de Res: Mexican Comfort in Every Bowl

Caldo de Res is a nourishing Mexican beef soup, perfect for chilly nights or gatherings, filled with tender beef and fresh vegetables.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pounds Beef Shank or Chuck Roast Select quality cuts for tender results.
  • 2 tablespoons Vegetable Oil Can substitute with olive oil.
  • 1 large Onion, chopped Adds a sweet flavor base; no substitution needed.
  • 4 cloves Garlic, minced Fresh garlic is preferred.
  • 2 medium Carrots, sliced Substitute with parsnips if desired.
  • 2 medium Potatoes, diced Use Yukon gold or red potatoes for better texture.
  • 1 medium Zucchini, sliced Sub with yellow squash if unavailable.
  • 1 cup Corn Kernels Canned or frozen varieties work.
  • 1 large Tomato, chopped Can swap for canned diced tomatoes.
  • 1-2 Jalapeño Peppers, chopped, optional For a spicy kick; omit if preferred milder.
  • 8 cups Beef Broth or Water Broth adds flavor, while water suffices if needed.
  • 1 tablespoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Freshly ground preferred.
  • 1 teaspoon Cumin Infuses earthy depth.
  • 1 teaspoon Oregano Fresh oregano can be used for a vibrant touch.
For Garnishing
  • Fresh Cilantro Can replace with parsley if unavailable.
  • Lime Wedges Add a zesty brightness.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Brown the Beef: In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add beef shank or chuck roast, searing until deep brown, about 8-10 minutes. Remove from pot.
  2. Sauté Onions and Garlic: Add chopped onion and minced garlic to the pot. Sauté for about 5 minutes until onions are translucent.
  3. Add Vegetables: Introduce sliced carrots, diced potatoes, sliced zucchini, corn kernels, and chopped tomatoes to the pot. Cook for 5 minutes.
  4. Incorporate Liquid: Pour in beef broth or water, ensuring ingredients are submerged. Bring to a gentle boil.
  5. Season the Soup: Add salt, black pepper, cumin, and oregano. Mix well and let simmer.
  6. Simmer for Tenderness: Reduce heat, cover, and simmer for about 1 hour until the beef is tender.
  7. Add Jalapeños: If using, add chopped jalapeños in the final 10 minutes of cooking.
  8. Taste and Adjust Seasoning: Before serving, taste and adjust the seasoning if necessary.
  9. Serve and Garnish: Ladle into bowls and garnish with fresh cilantro and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 3000IUVitamin C: 25mgCalcium: 50mgIron: 3mg

Notes

Caldo de Res tastes better the next day as flavors deepen. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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