Low Carb Mexican Caldo de Res
Dive into a comforting bowl of **Low Carb Mexican Caldo de Res**, a hearty and flavorful spin on the traditional Mexican beef soup, tailored for low-carb lifestyles. Packed with tender beef shanks simmered to perfection in a rich, aromatic broth enhanced by garlic, onion, and peppercorns, this recipe shines with vibrant, nutrient-dense vegetables like radishes, green beans, zucchini, and cabbage. The addition of fresh cilantro and a splash of lime brightens the dish, while an optional jalapeño offers a bold kick for spice lovers. Perfect for meal prep or a wholesome family dinner, this dish is gluten-free, keto-friendly, and bursting with authentic Mexican flavors, making it a nourishing and delicious choice for any occasion.
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Recipe Information
Ingredients
- 2 pounds beef shank with bone
- 10 cups water
- 1 large white onion
- 3 large garlic cloves
- 1.5 tablespoons salt
- 1 teaspoon black peppercorns
- 6 medium radishes
- 1 cup green beans
- 1 medium zucchini
- 0.5 head cabbage
- 0.5 cup cilantro
- 2 large lime
- 1 whole jalapeño (optional)
Instructions
Rinse the beef shanks under cold water and pat them dry with paper towels.
In a large pot over medium-high heat, add the 10 cups of water.
Add the beef shanks to the pot along with the onion, cut into quarters, and the whole garlic cloves and bring to a boil.
Once boiling, skim off any foam that rises to the surface using a spoon.
Reduce the heat to low, partially cover, and let it simmer for 1.5 to 2 hours, or until the meat is tender and easily pulls apart.
While the broth is cooking, prepare the vegetables: Slice the radishes in halves, trim the ends of the green beans, dice the zucchini, and chop the cabbage.
Once the beef is tender, remove the onion and garlic from the broth. Discard or save for another recipe.
Add the prepared radishes, green beans, zucchini, and cabbage to the pot.
Add salt and black peppercorns to the broth and stir gently.
Increase the heat to medium and cook for an additional 15-20 minutes until all the vegetables are tender but not mushy.
Taste the broth and adjust the seasoning with more salt if needed.
Chop fresh cilantro and slice limes into wedges for serving alongside the soup.
If desired, finely chop the jalapeño and add it to the soup for a spicy kick.
Ladle the caldo de res into bowls, ensuring each serving has a generous portion of beef and vegetables.
Serve hot with a sprinkle of cilantro on top and a squeezed lime wedge.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1695 mg | 74% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.9 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 798 mg | 17% | |
*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.
