Caldo de Res (Mexican Beef Soup)
Caldo de Res made with beef shanks, potatoes, corn, and vegetables. This Mexican beef soup is hearty, delicious and the perfect comfort food!
Servings: 8 Servings
Calories: 407kcal
Ingredients
- 2 pounds bone-in beef shanks
- 1 large onion, peeled and quartered
- 3 cloves garlic, peeled and pounded
- 2 tomatoes, quartered
- 2 bay leaves
- salt to taste
- 1/2 teaspoon cumin
- 4 corn, shucked and halved
- 4 large red potatoes, quartered
- 2 large carrot, peeled and cut into 2-inch cubes
- 4 Mexican squash, ends trimmed and cut into 2- chunks
- 8 green beans, ends trimmed and halved
- 1/2 head cabbage, quartered
- 1/2 bunch cilantro, stems trimmed and coarsely chopped
- water
Garnishes
- limes, cut into wedges
- cilantro, chopped
- hot sauce
Instructions
- Wash meat to remove any blood or impurities.
- In a deep pot, combine beef shanks and enough water to cover. Add onions, garlic, tomatoes, bay leaves, and salt to taste.
- Over medium heat, bring to a boil, skimming scum that accumulates on top. Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat tender. Add more water as needed during cooking to maintain about 8 to 10 cups.
- Add cumin.
- Add corn and cook for about 4 to 5 minutes.
- Add potatoes and carrots and cook for about 4 to 5 minutes.
- Add zucchini and green beans and cook for about 2 to 3 minutes.
- Add cabbage and continue to cook for another 2 to 3 minutes or until vegetables are tender.
- Add cilantro. Adjust seasonings if needed.
- Ladle into serving bowls and top with additional cilantro, drizzle with lime juice and hot sauce to taste. Serve hot.
Nutrition
Serving: 771g | Calories: 407kcal | Carbohydrates: 39.9g | Protein: 45.4g | Fat: 8.3g | Saturated Fat: 2.8g | Cholesterol: 88mg | Sodium: 1009mg | Potassium: 1815mg | Fiber: 8.8g | Sugar: 8.9g | Vitamin A: 5250IU | Vitamin C: 89.9mg | Calcium: 140mg | Iron: 7.9mg