Traditional Caldo de Res
A hearty Mexican beef soup with tender meat, vibrant vegetables, and a rich, flavorful broth perfect for a comforting meal.
Equipment
- Large Pot
- Stove
Ingredients
Beef and Broth
- 1.5 lbs beef shank with bone for a rich, meaty broth
- 1 lb chuck roast cut into chunks
Vegetables
- 3 medium carrots peeled and cut into chunks
- 3 medium potatoes peeled and cut into chunks
- 2 corn on the cob cut into pieces
- 1 medium zucchini sliced
- ½ cabbage chopped
Aromatics and Seasonings
- 1 large onion quartered
- 4 cloves garlic crushed
- ½ cup cilantro chopped
- 2 bay leaves whole
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
- ½ tsp cumin optional
Instructions
- Rinse the beef shank and chuck roast under cold water and place them in a large pot. Cover with water and bring to a boil. Skim off any foam that rises to the top.
- Add the onion, garlic, bay leaves, and salt to the pot. Reduce the heat and simmer for 1.5 to 2 hours until the beef is tender and the broth is rich.
- Add the carrots and potatoes to the pot and cook for 10 minutes. Then add the corn on the cob, followed by the zucchini and cabbage in the last 10 to 15 minutes of cooking.
- Adjust the seasoning with additional salt, black pepper, and cumin. Stir in fresh lime juice and chopped cilantro just before serving.
- Ladle the hot Caldo de Res into bowls and serve with warm corn tortillas, lime wedges, and avocado slices.
Notes
This traditional recipe has been passed down through generations and brings the authentic flavors of Mexican home cooking to your table.