Mexican Caldo de Res
Dive into a bowl of comforting goodness with traditional Mexican Caldo de Res, a hearty beef and vegetable soup that's as nourishing as it is flavorful. This soul-warming dish starts with tender beef shanks simmered to perfection in a rich broth infused with garlic, onion, and spices. Vibrant chunks of carrot, zucchini, red potatoes, corn on the cob, and cabbage elevate this soup into a complete, satisfying meal. Finished with fresh cilantro and a squeeze of zesty lime, this classic recipe is the perfect balance of savory and fresh. Ideal for cold evenings or when you're craving a wholesome and authentic Mexican experience, Caldo de Res pairs beautifully with warm tortillas or crusty bread for soaking up every last drop of the flavorful broth.
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Recipe Information
Ingredients
- 2 pounds beef shank with bone
- 10 cups water
- 4 cups beef broth
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 whole garlic cloves
- 1 large white onion
- 3 medium carrots
- 4 medium red potatoes
- 3 whole corn ears, cut into thirds
- 2 medium zucchini
- 0.5 head cabbage
- 0.5 bunch cilantro
- 2 whole lime
Instructions
Rinse the beef shanks under cold water and pat dry with paper towels.
In a large pot, combine the beef shanks, water, and beef broth. Stir in the salt, black pepper, garlic cloves, and onion. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 1 hour. Skim off any foam or fat that rises to the surface occasionally.
While the meat is simmering, peel and chop the carrots and potatoes into large chunks. Trim the ends of the zucchini and chop into large pieces as well. Slice the cabbage into wedges.
After 1 hour, add the carrots, potatoes, and corn to the pot. Continue to simmer for another 30 minutes, or until the potato and carrot are tender.
Add the zucchini and cabbage wedges to the pot. Simmer for 15 more minutes, or until all the vegetables and meat are tender.
During the last 5 minutes of cooking, add the cilantro to the pot. Adjust seasoning with more salt and pepper if needed.
Remove the pot from heat. Serve the caldo piping hot with fresh lime wedges on the side for squeezing over each serving.
Enjoy your steaming bowl of Caldo de Res with some warm tortillas or crusty bread if desired.
Nutrition Facts
Calories |
3366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 15345 mg | 667% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 70.8 g | ||
| Protein | 241.4 g | 483% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 745 mg | 57% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 8683 mg | 185% | |
*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.
