Heart-Healthy Mexican Caldo de Res
Discover the wholesome comfort of Heart-Healthy Mexican Caldo de Res, a lighter take on the traditional beef and vegetable soup beloved in Mexican cuisine. This nutritious recipe features lean beef shank, a medley of vibrant vegetables like carrots, zucchini, chayote, and corn on the cob, all simmered to perfection in a savory broth infused with garlic, onion, black peppercorns, and a touch of salt. With its hearty yet health-conscious ingredients, this dish is perfect for those seeking flavor without the extra calories. Ready in under 3 hours, it’s an ideal choice for meal prep or family dinners, and every bowl can be brightened with fresh cilantro and a squeeze of lime for a zesty finish. Packed with protein, fiber, and essential nutrients, this heart-healthy caldo de res is as satisfying as it is nourishing—perfect for warming you up any day of the week!
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Recipe Information
Ingredients
- 2 pounds lean beef shank, trimmed of fat
- 1 medium onion
- 3 garlic cloves
- 1 bay leaf
- 1 tablespoon black peppercorns
- 1 teaspoon salt
- 2 medium carrot, sliced
- 1 medium zucchini, sliced
- 2 russet potato, cubed
- 1 chayote, peeled and chopped
- 2 corn on the cob, cut into thirds
- 1 head green cabbage, cut into wedges
- 0.5 cup fresh cilantro, chopped
- 2 fresh lime, cut into wedges
- 12 cups water
Instructions
Rinse and trim any additional fat from the beef shanks. Place them in a large pot.
Add 12 cups of water to the pot and bring it to a boil over medium-high heat. Skim off any foam that rises to the surface.
Once the foam has been skimmed, reduce the heat to low and add the onion and garlic. Also, add the bay leaf, black peppercorns, and salt.
Cover and let the beef simmer gently for 90 minutes to 2 hours until the beef is tender and the broth is rich in flavor.
While the beef is cooking, prepare the vegetables: slice the carrots and zucchini, cube the potatoes, chop the chayote, cut the corn into thirds, and slice the cabbage into wedges.
Once the beef is tender, remove the onion and garlic from the pot (you can discard them as they have flavored the broth).
Add the carrots, potatoes, chayote, and corn to the broth and simmer for 15 minutes.
Then, add the zucchini and cabbage to the pot. Continue simmering for another 10-15 minutes or until all the vegetables are tender.
Adjust the seasoning with more salt, if necessary.
Serve the caldo hot in large bowls, ensuring each bowl has a good mix of beef, broth, and vegetables.
Garnish with fresh cilantro and serve with lime wedges for added flavor.
Nutrition Facts
Calories |
2607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 3355 mg | 146% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 67.7 g | ||
| Protein | 298.2 g | 596% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1009 mg | 78% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 8393 mg | 179% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
