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Caldo de Res

Comforting Caldo de Res: A Hearty Mexican Soup Delight

Caldo de Res is a traditional Mexican beef soup that warms your soul with its rich flavors and nourishing ingredients.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 lbs Beef Shank or Chuck Roast Substitution: Pork shoulder or ribs can offer a different taste.
  • 2 tbsp Vegetable Oil Note: Olive oil is a great alternative.
  • 1 large Onion, chopped Substitution: Use leeks for a milder flavor.
  • 4 cloves Garlic, minced Note: Garlic powder works in a pinch if fresh isn't available.
  • 2 medium Carrots, sliced Substitution: Parsnips can add a unique flavor profile.
  • 2 medium Potatoes, diced Substitution: Sweet potatoes for a hint of natural sweetness.
  • 1 medium Zucchini, sliced Substitution: Feel free to use any squash variety you like.
  • 1 cup Corn Kernels Note: Fresh, frozen, or canned corn all work well here.
  • 1 large Tomato, chopped Substitution: Canned diced tomatoes can be a time-saver.
  • 1-2 Jalapeño Peppers, chopped (optional) Note: Omit these for a milder soup experience.
  • 8 cups Beef Broth or Water Substitution: Use vegetable broth for a flavorful vegetarian option.
  • 1 tbsp Salt Adjust to taste. Note: Opt for low-sodium broth if you're watching your salt intake.
  • 1 tsp Black Pepper Note: Freshly cracked pepper will give you the best flavor kick.
  • 1 tsp Cumin Note: If using fresh herbs, use lesser amounts for best results.
  • 1 tsp Oregano Note: If using fresh herbs, use lesser amounts for best results.
  • Fresh Cilantro For garnish. Substitution: Chopped green onions can offer a different garnish option.
  • Lime Wedges For serving.

Equipment

  • large pot or Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Brown the Beef: In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the 2 pounds of beef shank or chuck roast, browning the meat on all sides for about 8-10 minutes.
  2. Sauté Onions and Garlic: Add 1 large chopped onion and 4 minced garlic cloves to the pot. Cook for about 5 minutes until onions become translucent.
  3. Add Vegetables: Stir in 2 sliced carrots, 2 diced potatoes, 1 sliced zucchini, 1 cup of corn kernels, and 1 chopped tomato. Allow the mixture to sauté together for another 5 minutes.
  4. Add Broth: Pour in 8 cups of beef broth or water, ensuring all ingredients are submerged. Turn the heat up to high and bring to a boil.
  5. Season the Soup: Sprinkle in 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of cumin, and 1 teaspoon of oregano. Stir to incorporate all seasonings.
  6. Simmer: Reduce heat to low and cover the pot, allowing the soup to simmer for about 1 hour.
  7. Add Jalapeños: In the last 10 minutes of simmering, stir in the chopped jalapeños if desired.
  8. Taste and Adjust Seasoning: After simmering, taste the soup and adjust the seasoning as needed.
  9. Garnish and Serve: Ladle the Caldo de Res into bowls. Garnish with fresh cilantro and serve lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 32gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This soup is perfect for gatherings and is very customizable based on your preferences for meat and vegetables.

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