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
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
CALDO DE RES (MEXICAN BEEF SOUP)
I was taught to cook this soup by my first husband, who is from Mexico. He made this dish for the first time for me when we where pregnant with our first son.Needless to say, me being a hungrey pregnant woman, I ate 3 bowls, not small bowls, but LARGE bowls,it's that good! Now I make this all the time, and its a huge hit at...
Provided by Elizabeth Lancaster
Categories Vegetable Soup
Time 3h25m
Number Of Ingredients 17
Steps:
- 1. In a large pot over low heat combine the beef,garlic, onion, carrots, 1/2 a bunch of cilantro, salt and pepper and goya seasoning. Add water,to cover meat and veggies. Cover and simmer for 2 hours.
- 2. Remove lid, stir, and simmer for another hour with lid off.Add potatoes and squashes.
- 3. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro. Heat tortillas and serve with Avocados and sour cream! This is be your next big crave in the cold winter months! Promise!!!!! Enjoy!
- 4. *** Tortillas and sour cream, built up meat/veggies on tortillas, squeeze lime on tortillas, and dip into soup!!!Don't forget the Avocados!
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!
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: SPANISH BEEF SOUP
Provided by Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish. Saute the beef chunks with the chopped onions, salt, and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about one hour, until the beef is "spoon tender."
- Wash the vegetables. 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 1/4 cup of cilantro and add it to the mixture. 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 head of white cabbage into 1/2 and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
- Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Serve with heated corn tortillas. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapenos may be added for the perfect hangover cure.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
CALDO DE RES (MEXICAN BEEF SOUP)
This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.
Provided by LKONIS
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 19
Steps:
- Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
- 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.
- 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.
- 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.
- 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 234.2 calories, Carbohydrate 25.9 g, Cholesterol 38.7 mg, Fat 5.7 g, Fiber 7.2 g, Protein 22 g, SaturatedFat 1.6 g, Sodium 1134.7 mg, Sugar 8.6 g
CALDO DE RES (BEEF SOUP)
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
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
More about "caldo de res mexican style beef soup food"
CALDO DE RES - MEXICAN BEEF SOUP RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine MexicanCategory EntreeServings 8Total Time 3 hrs 30 mins
- In a large, heavy pot, add 10 cups water, beef, garlic, bay leaves, and 1 1/2 tablespoons of salt. Bring to a boil, skimming the top when needed. Cover, reduce heat and continue cooking 1 1/2 to 2 hours or until the meat becomes tender.
- In a blender, add the Serrano chiles, 1/2 teaspoon salt, and 1/4 cup water, blend until smooth, set aside.
- Once meat becomes tender, remove bay leaves and bulb of garlic. Add potatoes to the pot, along with the onions, carrots and corn. Add the remaining 2 cups water, taste the broth for salt and season to taste. Bring up to a boil, reduce heat and continue cooking until potatoes are fork tender.
- When potatoes are tender, remove the corn and meat from the soup, transfer to a large bowl, cover to keep warm.
HOW TO MAKE CALDO DE RES: MEXICAN BEEF SOUP RECIPE - …
From masterclass.com
3/5 (12)Category EntreeCuisine MexicanTotal Time 2 hrs 35 mins
- 1. Season the meat well with salt and pepper on all sides and allow to come to room temperature.
- 2. In a large pot over medium-high heat, drizzle a tablespoon of olive oil and sear beef shank until golden brown on each side. Remove, and add water, garlic, and bay leaves, scraping up the fond from the bottom of the pot with a wooden spoon as you stir to combine. Season to taste.
- 3. Bring to a boil, and return beef to the pot. (There should be enough water to cover the meat completely; add a little more if needed.)
- 4. Cover, reduce heat and bring broth to a low rolling simmer. Cook for 2 hours, until meat is tender. Using a slotted spoon or spider skimmer, remove any foam that has accumulated on the surface and discard. Carefully remove the beef shank to a large bowl.
CALDO DE RES | MEXICAN BEEF SOUP RECIPE | WHAT'S COOKING ...
From whatscookingamerica.net
Cuisine MexicanCategory SoupServings 6-8Total Time 2 hrs 10 mins
- Pat beef dry with paper towels and sprinkle with salt and pepper. In a large 6 quart Dutch oven over medium-high heat, add 2 tablespoons vegetable oil. Add beef w/ bones and brown on all sides, about 5 to 7 minutes total. Remove beef and set aside on plate.
- Select Saute mode and high heat setting. Pat beef dry with paper towels and sprinkle with salt and pepper. Add 2 tablespoons vegetable oil to inner pot. Add beef with bones and brown on all sides, about 5 to 7 minutes total. Remove beef and set aside on plate.
RECIPE FOR CALDO DE RES (MEXICAN BEEF SOUP) : GLORIOUS ...
From glorioussouprecipes.com
Estimated Reading Time 1 min
CALDO DE RES - A HEARTY MEXICAN BEEF SOUP - LATINO FOODIE
From latinofoodie.com
Estimated Reading Time 2 mins
CALDO DE RES (BEEF SOUP) - BIGOVEN.COM
From bigoven.com
4.3/5 (3)Category Soups, Stews And ChiliCuisine MexicanTotal Time 3 hrs 15 mins
CALDO DE RES (MEXICAN BEEF SOUP) - DASH OF COLOR AND SPICE
From dashofcolorandspice.com
5/5 (1)Servings 8Cuisine MexicanCategory Main Course, Soup
- Place a large pot over high heat and add 8 cups of water, onion, garlic cloves, bay leaf, salt, and beef. Cover with lid and leave on high heat until the water comes to a boil, about 15 minutes.
- Reduce heat to medium and leave to simmer for 20 minutes. After simmering remove beef shanks and cut the beef into chunks and add back in to pot with bones.
- Add in the rest of the ingredients, cover, and simmer on medium heat for an additional 30 minutes until veggies have cooked and become tender.
CALDO DE RES: A COMFORTING AND NUTRITIOUS MEXICAN BEEF SOUP
From maricruzavalos.com
5/5 (3)Total Time 3 hrs 45 minsCategory Soups
- Wash the meat very well and let it soak for half an hour in water. Discard the soaking water and put it in a large pot well covered with water of about 2 inches (5 cm).
- Add a tablespoon of salt, garlic, onion and cilantro (or whatever other herb you decide to add). Put the meat to cook over high heat. With a spoon discard the foam that will form during the first half hour of cooking. Lower the heat to medium low, cover the pot and cook for about an hour and a half.
- While the meat is cooking, prepare the vegetables that you will add. Cut them into pieces as you prefer, into large cubes or long pieces.
- When the meat will be tender and this depends on the type of cut you have used, add the vegetables. If the meat is still not tender after 1 hour and a half, continue cooking, checking that there is enough liquid to cover the meat.
CALDO DE RES (MEXICAN BEEF SOUP) - ONION RINGS & THINGS
From onionringsandthings.com
4.3/5 (48)Total Time 2 hrs 40 minsCategory Main Entree, SoupCalories 407 per serving
- In a deep pot, combine beef shanks and enough water to cover. Add onions, garlic, tomatoes, bay leaves, and salt to taste.
- Over medium heat, bring to a boil, skimming scum that accumulates on top. Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat tender. Add more water as needed during cooking to maintain about 8 to 10 cups.
CALDO DE RES (MEXICAN BEEF SOUP) - MRS HAPPY HOMEMAKER
From mrshappyhomemaker.com
Estimated Reading Time 3 mins
- Season the chunks of chuck roast with salt and pepper and sear on high heat in a little olive oil to give them some color (color adds flavor!). Add in the beef bones, the water, garlic cloves, and onion halves. Sprinkle with a litlte more salt and pepper, and bring to a boil. Cover, and reduce to a simmer. Simmer for 30 minutes.
- Add the carrots, zucchini, squash, corn, and cabbage. Cover and continue simmering for 30-45 minutes. Turn off the heat & serve hot with whatever garnishes you like such as lime wedges, hot sauce, corn tortillas, jalapenos, cilantro, red onion, radishes, avocado, etc etc etc.
CALDO DE RES (VEGETABLE BEEF SOUP) + VIDEO - MUY BUENO ...
From muybuenocookbook.com
Ratings 21Calories 113 per servingCategory Appetizer, Main Course
- Add soup bones, shank bones, salt, garlic, and onion and boil for about 10 minutes. Lower heat to low, cover pot, and simmer for about 2 1⁄2 to 3 hours or until meat on bones is tender. Skim excess foam off the top as it forms and discard.
- Add cabbage, carrots, celery, potatoes, zucchini, tomatoes, corn, tomato sauce, safflower petals, coriander seeds, and cilantro. Let it all cook for about 30 minutes, until potatoes are soft but not mushy.
EASY CALDO DE RES RECIPE: AUTHENTIC MEXICAN BEEF STEW
From rumbameats.com
Estimated Reading Time 2 mins
- Serrano salsa directions: Add serranos, 1/2 cup water and 1/2 teaspoon of salt to blender. Blend on high until smooth. Set aside.
- In a pressure cooker, add beef shanks to 3 cups of water, seasoning with salt as you layer shanks in the pot. Add bone marrow, ½ (whole piece) onion, head of garlic, bay leaves, peppercorns and 1/3 of celery. Set aside the remaining onion, garlic and celery for later. Add enough water that level is 1/2 inch below maximum fill line. Secure the lid and lock. Turn heat to high.
- Once the safety valve locks and the pressure release valve begins to hiss and rotate, turn heat to low. Set timer for 1 hour.
- After 40 minutes, add 8 cups of water to a large soup pot. Season with 1 teaspoon of salt and bring to a boil. Reduce to a simmer. Add carrots, chayote, celery, diced onion, minced garlic and tomatoes. Cook 10 minutes.
CALDO DE RES (MEXICAN BEEF SOUP) + VIDEO
From inmamamaggieskitchen.com
Ratings 25Calories 257 per servingCategory Dinner
HOW TO MAKE CALDO DE RES RECIPE 【 COOK ALL YOUR FAVORITE ...
From mexicoinmykitchen.com
5/5 (57)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.
INSTANT POT CALDO DE RES- MEXICAN BEEF SOUP +VIDEO - THAI ...
From thaicaliente.com
5/5 (8)Total Time 1 hr 30 minsCategory Main Course, SoupCalories 307 per serving
- Place cut Chuck Roast and bone into instant pot with, 1/2 onion, garlic cloves, water, and salt. Place lid, have valve on sealing and set timer on high pressure for 30 minutes. Release pressure after timer goes off, there will be a lot of steam, do so carefully and preferably under your kitchen hood. Remove onion, garlic cloves, and skim off any fat from the top and residue on the sides of the pot. Try the beef, if it's not tender enough, then cook for another 10 minutes.
- Place cut Chuck Roast and bone into a large pot with, 1/2 onion, garlic cloves, water, and salt. Bring to a boil, then allow to simmer for about 45 minutes, or until the beef is tender. Remove onion, and skim off any fat from the top.
CALDO DE RES (MEXICAN BEEF SOUP) RECIPE | BEEF SOUP ...
From pinterest.com
4.8/5 (339)Estimated Reading Time 5 minsServings 8Total Time 2 hrs 30 mins
BEEF SOUP RECIPE (CALDO DE RES) VIDEO - VILLA COCINA
From villacocina.com
Cuisine MexicanCategory SoupsServings 6Total Time 3 hrs 10 mins
CALDO DE RES - VEGETABLE BEEF SOUP +VIDEO - KEVIN IS COOKING
From keviniscooking.com
5/5 (4)Calories 245 per servingCategory Dinners, Soups
CALDO DE RES, PERFECT MEXICAN COMFORT SOUP - ADáN MEDRANO
From adanmedrano.com
Estimated Reading Time 1 min
CALDO DE RES (MEXICAN STYLE BEEF SOUP) | RECIPE | MEXICAN ...
From pinterest.com
Estimated Reading Time 50 secs
CALDO DE RES~IT'S A SUNDAY THING (MEXICAN-STYLE BEEF SOUP ...
From pinaenlacocina.com
5/5 (2)Category Main Course, SoupCuisine MexicanTotal Time 3 hrs 55 mins
CALDO DE RES (MEXICAN BEEF SOUP) RECIPE - FOOD NEWS
From foodnewsnews.com
CALDO DE RES (BEEF SOUP) | RECIPESTY
From recipesty.com
SABANA DE RES STEAK - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CALDO DE RES (MEXICAN BEEF SOUP) RECIPE – THE BEST FREE ...
From cookingrecipedb.com
CALDO DE RES (BEEF SOUP) - RECIPES - MOMMA CUISINE
From mommacuisine.com
CALDO DE RES RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CALDO DE RES - MEXICAN BEEF SOUP RECIPE | RECIPE | BEEF ...
From pinterest.ca
CALDO DE RES MEXICAN BEEF SOUP - ALL INFORMATION ABOUT ...
From therecipes.info
HOW TO MAKE CALDO SOUP : DETAILED LOGIN INSTRUCTIONS ...
From hyware.myimss.com
CALDO DE RES - MEXICAN BEEF SOUP - MEXICAN FOOD - …
From youtube.com
CALDO DE RES RECIPE SLOW COOKER - FOODRECIPESTORY
From foodrecipestory.com
CALDO DE RES RECIPE MEAT - SIMPLE CHEF RECIPE
From simplechefrecipe.com
CALDO DE RES (MEXICAN BEEF SOUP) | RECIPE | MEXICAN BEEF ...
From pinterest.ca
CALDO DE RES RECIPE SLOW COOKER – JUST EASY RECIPE
From justeasyrecipe.com
CALDO DE RES MEXICAN STYLE BEEF SOUP RECIPES
From tfrecipes.com
CALDO DE RES RECIPE SLOW COOKER - SIMPLE CHEF RECIPE
From simplechefrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love