Los Barrios Caldo De Res Beef Soup
Savor the comforting flavors of the beloved Los Barrios Caldo de Res, a hearty Mexican beef soup brimming with tender bone-in beef shank, vibrant vegetables, and fragrant herbs. This soul-warming dish showcases an array of garden-fresh ingredients, including chayote, zucchini, cabbage, and sweet corn, simmered to perfection in a rich, aromatic broth. Perfect for family meals or gatherings, this traditional recipe is enhanced with the bright zip of fresh lime and optional warm corn tortillas for dipping. Ready in just 2 hours, this wholesome soup is a one-pot wonder that embodies the essence of Mexican home cooking. Whether you’re looking to warm up on a chilly evening or enjoy a flavorful, nutrient-packed meal, this Caldo de Res is the ultimate comfort food choice.
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Recipe Information
Ingredients
- 2 pounds Beef shank (center cut, with bone)
- 2 teaspoons Salt
- 12 cups Water
- 1 medium White onion (quartered)
- 4 units Garlic cloves (peeled)
- 2 medium Tomatoes (quartered)
- 1 bunch Cilantro (whole stems)
- 3 medium Carrots (peeled and cut into 2-inch pieces)
- 3 medium Potatoes (halved)
- 2 medium Chayotes (peeled, seeded, and quartered)
- 1 small Green cabbage (cut into wedges)
- 2 ears Corn on the cob (cut into 3-inch sections)
- 2 medium Zucchini (cut into thick rounds)
- 2 units Lime wedges (for serving)
- 8 units Corn tortillas (for serving, optional)
Instructions
In a large stockpot, combine the beef shank, salt, and water. Bring to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface.
Once boiling, add the onion, garlic, tomatoes, and cilantro to the pot. Reduce the heat to low, cover, and simmer for 60 minutes to develop a rich broth and tenderize the beef.
After the broth has simmered, strain out and discard the onion, garlic, tomatoes, and cilantro. Leave the beef in the pot.
Add the carrots, potatoes, and chayotes to the pot. Simmer for 15 minutes until they begin to soften.
Add the cabbage wedges, corn sections, and zucchini to the pot. Continue to simmer for another 20-30 minutes, or until all vegetables are tender and cooked through.
Taste and adjust the seasoning with additional salt, if necessary.
Serve the caldo de res hot in large bowls, ensuring each serving has a variety of beef and vegetables. Provide lime wedges on the side for squeezing into the soup, and serve with warm corn tortillas if desired.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 13.7 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 206 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1705 mg | 36% | |
*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.
