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Caldo de Res

Hearty Caldo de Res: A Cozy Bowl of Comfort Food

Caldo de Res is a hearty Mexican beef soup that warms your soul with every spoonful, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinners
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 lbs beef shank or chuck roast cut into chunks; choose beef shank for a richer flavor
  • 2 tablespoons vegetable oil essential for browning the meat to develop deeper flavors
  • 1 large onion chopped; adds sweetness and depth to the base flavor
  • 4 cloves garlic minced; brings an aromatic kick to this cozy dish
  • 2 medium carrots sliced; adds a touch of sweetness and color
  • 2 medium potatoes diced; provides hearty texture and heartiness
  • 1 medium zucchini sliced; a wonderful addition that soaks up the flavors beautifully
  • 1 cup corn kernels fresh, frozen, or canned; sweet bursts of flavor elevate the dish
  • 1 large tomato chopped; brings acidity and freshness to balance the richness
  • 1-2 jalapeño peppers chopped; optional for a little heat
  • 8 cups beef broth or water use broth for a richer flavor in your Caldo de Res
For the Seasoning
  • 1 tablespoon salt adjust to taste
  • 1 teaspoon black pepper a must for basic seasoning
  • 1 teaspoon cumin brings warm earthy tones to the soup
  • 1 teaspoon oregano adds a hint of herbal brightness to the mix
For Serving
  • fresh cilantro for garnish
  • lime wedges for serving; squeeze over for a zesty kick

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat vegetable oil over medium-high heat. Add beef shank or chuck roast chunks and sear them on all sides for about 8-10 minutes until they develop a rich, brown crust.
  2. Add chopped onion and minced garlic to the pot. Sauté for about 5 minutes until the onion is translucent and fragrant.
  3. Stir in sliced carrots, diced potatoes, sliced zucchini, corn kernels, and chopped tomato. Cook for an additional 5 minutes.
  4. Pour in beef broth or water, ensuring all the beef and vegetables are submerged. Stir gently to combine.
  5. Add salt, black pepper, cumin, and oregano to the pot. Stir well to ensure all seasonings are distributed.
  6. Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer gently for about 1 hour.
  7. If using jalapeño peppers, add them during the last 10 minutes of simmering.
  8. Taste the soup and adjust seasoning with more salt or pepper as desired.
  9. Ladle the Caldo de Res into bowls and garnish with fresh cilantro.
  10. Serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 27gProtein: 28gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 4mg

Notes

This recipe is versatile; feel free to customize the vegetables or spices to your liking. Ensure to adjust the seasoning gradually for the best flavor balance.

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