When the craving for a hearty and comforting soup strikes, look no further than Caldo de Res, a traditional Mexican beef soup packed with tender beef, vibrant vegetables, and a flavorful broth. This recipe is the ultimate comfort food, offering layers of taste and textures in every bowl. I found this incredible recipe on iwuvcooking.com, and it has quickly become my go-to dish for chilly nights or family gatherings.
Let’s dive into this flavorful classic and learn how to bring a touch of Mexican tradition to your table!
Why You’ll Love Caldo de Res
This dish combines fall-apart beef, a rich homemade stock, and a medley of fresh vegetables. It’s deeply satisfying, nutritious, and perfect for sharing with loved ones. With customizable vegetables and garnishes, every bowl of Caldo de Res can be tailored to your preferences.
Caldo de Res Recipe (Mexican Beef Soup)
Ingredients
For the Beef Stock:
- 3 pounds beef shank (or substitute with short rib or beef chuck)
- 8-10 cups water
- 1 large onion, roughly chopped
- 2 celery stalks, roughly chopped
- 10 garlic cloves, roughly chopped
- 5 chile de arbol peppers (optional; use other dried pods if preferred)
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
For the Caldo de Res (Beef Soup):
- 3 potatoes, cut into bite-sized pieces
- 2 carrots, cut into bite-sized pieces
- 2 zucchinis, cut into bite-sized pieces
- 2 jalapeño peppers, sliced (optional for spice)
- 2 ears of corn, quartered
- 3 medium tomatoes, cut into bite-sized pieces
- ¼ head cabbage, chopped
- 8 ounces tomato sauce
- Juice of 1 lime
For Serving:
- Spicy red pepper flakes
- Fresh chopped cilantro
- Hot sauce
- Lime wedges
Instructions
Make the Beef Stock
- Prepare the Stock Base:
In a very large pot, combine the beef shank (or other cuts), water, onion, celery, garlic, chiles de arbol, bay leaves, peppercorns, and salt. - Cook the Beef:
Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 1.5 to 2 hours, skimming off any foam or fat that rises to the surface. Cook until the beef is tender and falls off the bone. - Shred the Beef:
Remove the beef from the pot, shred the meat, and discard the bones. Set the shredded beef aside. - Strain the Stock:
Strain the stock to remove solids, leaving a clear, flavorful broth. Return the stock to the pot and add more water if it has reduced too much.
Make the Caldo de Res (Beef Soup)
- Add Vegetables:
To the simmering beef stock, add potatoes and carrots. Cook for 20 minutes, or until they start to become tender. - Build the Flavor:
Add zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce to the pot. Simmer for 10 minutes, or until all vegetables reach your preferred level of tenderness. - Add the Beef:
Stir the shredded beef back into the pot and heat through. Add lime juice, taste, and adjust the salt as needed. - Serve:
Ladle the soup into bowls and garnish with red pepper flakes, fresh cilantro, hot sauce, and lime wedges. Enjoy it warm with tortillas or crusty bread on the side!
Tips for Success
- Use Quality Beef: Bone-in cuts like beef shank or short rib add richness and depth to the stock.
- Customize Vegetables: Feel free to include chayote, green beans, or any seasonal vegetables you love.
- Adjust Spice: Add or omit the chile de arbol and jalapeños depending on your spice tolerance.
Why Caldo de Res Is a Classic
Caldo de Res isn’t just a soup; it’s a hearty, comforting meal that brings people together. From its rich broth to its tender meat and vibrant vegetables, every bite is a celebration of flavor and tradition. Whether served as a standalone meal or paired with tortillas, it’s the kind of dish that warms both body and soul.
Have you tried this recipe? Share your experience in the comments and don’t forget to check out iwuvcooking.com for more authentic Mexican recipes and inspiration.
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