🥣 Old Fashioned Caldo de Res (Mexican Beef Soup)
Ingredients:
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2–3 lbs beef shank (with bone) or chuck roast, cut into chunks
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10 cups water
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2 cloves garlic, peeled and smashed
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½ onion, chopped (or leave in large chunks if you want to remove later)
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2 teaspoons salt, or to taste
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½ teaspoon black pepper
Vegetables (add in stages):
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2 large carrots, peeled and cut into chunks
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2 ears of corn, cut into 2-inch pieces
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2 medium potatoes, peeled and quartered
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1 chayote, peeled and quartered (optional)
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1 zucchini (calabacita), sliced thick
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½ small head of cabbage, cut into wedges
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Fresh cilantro, chopped (for garnish)
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Lime wedges, for serving
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Warm corn tortillas or rice, for serving
🧑🍳 Instructions:
1. Cook the Beef:
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In a large stockpot, add beef, water, garlic, onion, salt, and pepper.
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Bring to a boil, then reduce to a simmer.
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Skim off any foam/scum that rises to the top.
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Cover and simmer gently for about 1.5 to 2 hours, until the meat is tender and broth is rich.
2. Add Hard Vegetables:
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Add carrots, corn, and potatoes.
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Simmer for 15–20 minutes.
3. Add Softer Vegetables:
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Add chayote (if using), zucchini, and cabbage wedges.
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Simmer another 15–20 minutes until all vegetables are tender.
4. Adjust Seasoning:
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Taste the broth and add more salt or pepper if needed.
5. Serve:
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Ladle into large bowls, making sure to get meat, broth, and all vegetables.
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Garnish with chopped fresh cilantro and a squeeze of lime juice.
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Serve with warm tortillas, rice, or even avocado slices on the side.
📝 Tips:
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For more depth of flavor, brown the meat in a little oil before boiling.
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Add jalapeño or serrano pepper for a spicy kick.
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It tastes even better the next day!
Would you like a slow cooker version or tips for freezing leftovers?