Best Caldo De Res A Mexican Beef Vegetable Soup Recipes

CALDO DE RES (BEEF SOUP)

Caldo De Res (Beef Soup) image

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

Ingredients

1 pound beef shank
1 tomato, quartered
2 potatoes, cubed
1 onion, chopped
3 carrots, chopped
½ medium head cabbage, chopped
4 cloves garlic, minced
6 teaspoons chopped fresh cilantro
1 tablespoon salt
¼ teaspoon ground cumin
2 fluid ounces fresh lime juice

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

CALDO DE RES (A MEXICAN BEEF -VEGETABLE SOUP)

Caldo De Res (A Mexican Beef -Vegetable Soup) image

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

Ingredients

2 lbs beef shank, bone-in
1 medium white onion, finely diced
1 cup chopped onion, for garnish
1 tablespoon salt
1 tablespoon pepper
12 ounces beef stock
12 ounces stewed tomatoes
4 ears corn
4 baking potatoes, unpeeled
2 chayotes (may substitute zucchini)
6 carrots
1/4 cup chopped cilantro, plus extra for garnish
water
1 head cabbage
1 limes or 1 lemon, cut into wedges
corn tortilla, for garnish
sliced jalapeno, for garnish

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

BEEF SOUP (CALDO DE RES)

Beef Soup (Caldo de Res) image

Provided by Marcela Valladolid

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

One 2-pound bone-in beef chuck, cut into 1-inch cubes
4 cloves garlic
1/2 medium white onion
Pinch salt
2 carrots, cut into 1-inch rounds
1 celery stick, cut into 2-inch pieces
1 chayote squash, cut in 2-inch strips
1 corn on the cob, halved
1 zucchini, cut into 2-inch chunks
1/2 head cabbage, quartered
Lime wedges, for serving
Hot sauce, for serving
Corn tortillas, warmed, for serving

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 (BEEF SOUP)

Caldo De Res (Beef Soup) image

Make and share this Caldo De Res (Beef Soup) recipe from Food.com.

Provided by Steingrim

Categories Vegetable

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb beef shank, cubed
1 tomatoes, quartered
2 potatoes, cubed
1 yellow onion, chopped
3 carrots, chopped
1/2 head cabbage, chopped
4 cloves garlic, minced
6 teaspoons chopped fresh cilantro, divided
1/4 teaspoon cayenne, to taste (or other peppers to your taste)
1 tablespoon salt
1/4 teaspoon fresh ground pepper, to taste
water, to cover
4 tablespoons fresh lime juice
1/4 teaspoon ground cumin

Steps:

In a large pot combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons of the cilantro, cayenne, salt, and pepper.
Add water to cover and stir well.
Cover and simmer on low for 2 hours.
Uncover, stir, and simmer for an additional hour uncovered.
Just before serving, stir in the cumin, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro; serve and enjoy.
Corn may also be added to this recipe, as well as a dollop of sour cream as garnish.

Nutrition Facts : Calories 453.1, Fat 17.2, SaturatedFat 6.6, Cholesterol 90.8, Sodium 1875.4, Carbohydrate 35.8, Fiber 7.2, Sugar 9.3, Protein 39.9