CALDO DE RES (BEEF SOUP)
This is a traditional Mexican home recipe for beef soup (Caldo De Res). Without the meat it is also delicious as a vegetarian soup. Serve with French rolls or corn tortillas and your favorite salsa.
Provided by Alex Trejo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 11
Steps:
- In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
- Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 36.5 g, Cholesterol 49.9 mg, Fat 11.7 g, Fiber 7.7 g, Protein 28.3 g, SaturatedFat 4.4 g, Sodium 1880.6 mg, Sugar 9.3 g
BEEF SOUP (CALDO DE RES)
Provided by Marcela Valladolid
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas.
CALDO DE RES (MEXICAN BEEF SOUP)
Make and share this Caldo De Res (Mexican Beef Soup) recipe from Food.com.
Provided by rachel21321
Categories Stew
Time 2h30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 19
Steps:
- 1.Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
- 2.Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
- 3.Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
- 4.Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
- 5.Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.
Nutrition Facts : Calories 413.3, Fat 19.4, SaturatedFat 6.8, Cholesterol 91.1, Sodium 1018.5, Carbohydrate 22.8, Fiber 5.6, Sugar 8.9, Protein 39.2
CALDO DE RES (MEXICAN STYLE BEEF SOUP)
In deep South Texas where I live, we are crazy about our Tex-Mex food!! When the weather turns cool, nothing warms the bones like a bowl of hot fresh-made Caldo de Res. It is a true Tex-Mex comfort food! Delicious, warming and so satisfying!
Provided by Cathy Nunn
Categories Vegetable Soup
Time 3h
Number Of Ingredients 14
Steps:
- 1. Generally, caldo is made with large chunks of meat & veggies. So when cutting veggies, cut them a little larger than you might normally for a regular soup or stew. (I do not recommend adding salt or pepper until just before serving.)
- 2. Put your beef shank and cooking oil in a large cooking pot with a lid. Brown the shank on both sides. If using another cut of beef, like a shoulder roast, cut the meat into chunks or use stew meat. Add broth & veggies except for cilantro, squash & cabbage. Simmer an hour or more. If using shank, remove whole shanks and cut meat into pieces. May leave the shank bones in the caldo to be discarded when served.
- 3. If you think the broth needs to be more flavorful or beefy, add granulated beef bullion as needed. Don't be afraid to add a bit more! This gives the caldo a richer flavor. The broth should be rich and beefy.
- 4. About a half an hour before serving, add a little water if necessary. Sometimes it cooks down a little. Toss in the squash, cabbage and chopped cilantro, stir and cover, stirring occasionally.
- 5. Simmer another 30 minutes, stir and serve in large serving bowls. Many kinds of Mexican soups and stews are served with wedges of fresh lime and with hot tortillas. Corn tortillas go well with beef caldo.
- 6. This is one of those wonderful recipes that tasted even better the second or third day, so refrigerate any leftovers. You could also freeze for later use. But after freezing, some of the veggies won't hold up well, but will still be delicious!
CALDO DE RES (A MEXICAN BEEF -VEGETABLE SOUP)
If I were feeling sick and run-down, while living in Mexico, I would have my housekeeper fix up a batch of Caldo de Res. This would fix me right up. Most people ate this with tortillas but she would always serve this with some Mexican cornbread baked in a cast-iron skillet. Makes my mouth water just thinking of this!
Provided by Witch Doctor
Categories Chowders
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Chop the beef shank into large chunks, keeping some attached to the bone.
- Sauté the beef chunks with the chopped onions, salt, and pepper.
- After the beef is browned, add the beef stock and the stewed tomatoes.
- Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is "spoon tender".
- Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
- Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).
- Add the vegetables to the soup.
- Chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil.
- Reduce the heat to medium and simmer for 20 minutes.
- Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
- Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
- Serve, making sure each bowl contains chunks of all the vegetables.
- Garnish with a squeeze of lemon or lime. Serve with heated tortillas.
- Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.
Nutrition Facts : Calories 701.9, Fat 11.7, SaturatedFat 3.5, Cholesterol 88.5, Sodium 2522.7, Carbohydrate 93.6, Fiber 18.2, Sugar 26.2, Protein 63.4
More about "caldo de res mexican beef soup recipes"
HOW TO MAKE CALDO DE RES【 COOK ALL YOUR FAVORITE …
From mexicoinmykitchen.com
5/5 (63)Total Time 1 hr 10 minsCategory Main Course, SoupsCalories 358 per serving
- In a large pot place the meat and bones, corn, onion, garlic, and herbs. If you prefer to tie the herbs together. Add water and bring to boil and then turn heat to low simmering the broth for about 2 hours or until meat is tender. Skimming the foam and fat off. Remove the garlic, onion, and herbs to leave a clear broth. If you have the time cook the meat and broth a day ahead to remove the fat when broth gets cold. If you are cooking the meat in a pressure cooker cook for 35 minutes.
- Meanwhile, if you are adding the tomato sauce. Place the ingredients in your blender with ¼ cup of water and puree. It will be added with the vegetables to the broth.
- Return the broth and meat back to simmering point and add the carrots and chayote; cook for about 15 minutes, add the potatoes and keep cooking for 10 more minutes making sure vegetables are still al dente. Add the rest of the vegetables and sauce if using, salt to taste and let it simmer until all the vegetables are cooked about 10 more minutes. It is important to cook the vegetables in stages to avoid overcooking some of them.
- Serve in a large bowl and garnish with cilantro. Place in your table along warm corn tortillas, and lemon wedges.
CALDO DE RES (MEXICAN BEEF SOUP) - ISABEL EATS
From isabeleats.com
4.7/5 (36)Total Time 3 hrsCategory SoupCalories 275 per serving
- In a large dutch oven or soup pot, add 10 cups water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours, or until the meat tender.
- Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a medium bowl and set aside to cool slightly.
- Bring soup to a boil, reduce heat to a low simmer and continue cooking until all the vegetables are tender and cooked through, about 15 minutes.
CALDO DE RES - A HEARTY MEXICAN BEEF SOUP - LATINO …
From latinofoodie.com
Estimated Reading Time 2 mins
CALDO DE RES (MEXICAN BEEF SOUP) - MRS HAPPY …
From mrshappyhomemaker.com
CALDO DE RES - MEXICAN BEEF SOUP RECIPE
From tablespoon.com
CALDO DE RES | MEXICAN BEEF SOUP RECIPE | WHAT'S …
From whatscookingamerica.net
HOW TO MAKE CALDO DE RES: MEXICAN BEEF SOUP RECIPE
From masterclass.com
CALDO DE RES - MEXICAN BEEF SOUP RECIPE
From quericavida.com
CALDO DE RES (MEXICAN BEEF SOUP) + VIDEO - MAMá …
From inmamamaggieskitchen.com
CALDO DE RES (MEXICAN BEEF SOUP) - SAVOR THE BEST
From savorthebest.com
CALDO DE RES (MEXICAN BEEF SOUP) - MUY BUENO
From muybuenocookbook.com
THE MEXICAN HOME KITCHEN : TRADITIONAL HOME-STYLE RECIPES THAT …
From ebay.com
3/5 (5)
CALDO DE RES (MEXICAN BEEF SOUP) - ONION RINGS & THINGS
From onionringsandthings.com
LOW-CARB CHICKEN CALDO DE POLLO - EASY MEXICAN SOUP
From stylishcravings.com
CALDO DE RES: A COMFORTING AND NUTRITIOUS MEXICAN BEEF SOUP
From maricruzavalos.com
CALDO DE RES (MEXICAN BEEF SOUP) - 730 SAGE STREET
From 730sagestreet.com
15 BEEF SHANK RECIPE MEXICAN - SELECTED RECIPES
From selectedrecipe.com
CALDO DE RES (MEXICAN BEEF & VEGETABLE SOUP) - GYPSYPLATE
From gypsyplate.com
WHAT IS CINCO DE MAYO? HERE ARE THE FACTS AND THREE DISHES
From news.yahoo.com
AUTHENTIC CALDO DE RES RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
CALDO DE RES - VEGETABLE BEEF SOUP +VIDEO - KEVIN IS COOKING
From keviniscooking.com
You'll also love