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 (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
HEARTY CALDO DE RES (MEXICAN BEEF SOUP)
Step-by-step way to make this soup and it tastes really good too. Serve with lemon wedges, lime wedges, jalapenos, and/or torts.
Provided by SHYshorty
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 3h10m
Yield 6
Number Of Ingredients 15
Steps:
- Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in a large pot over medium-high heat. Cook and stir until beef is browned, 45 minutes to 1 hour.
- Stir beef broth, tomatoes, salt, and pepper into the pot. Simmer gently over medium heat, partially covered, until tomatoes break down, about 1 hour.
- Stir potatoes, yucca, corn, and carrot into the pot carefully with a wooden spoon. Add cilantro. Pour in enough water to cover vegetables; bring to a boil. Reduce heat and simmer, stirring carefully to avoiding mashing the vegetables, until potatoes are tender, 20 to 30 minutes.
- Stir cabbage and zucchini into the pot. Simmer until zucchini is soft, 15 to 20 minutes. Discard bones before serving.
Nutrition Facts : Calories 720.2 calories, Carbohydrate 102.6 g, Cholesterol 94.4 mg, Fat 16.7 g, Fiber 16.5 g, Protein 45.6 g, SaturatedFat 6.3 g, Sodium 511.8 mg, Sugar 16.9 g
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
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- 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.
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5/5 (9)Total Time 2 hrs 25 minsCategory Main Course, SoupCalories 194 per serving
- Add water to a large pot (about 6-8 qt). Add beef shanks and simmer over medium heat for about 2 hours, until meat is falling apart and the broth is very rich. Add salt and pepper
- Now, add corn, potatoes, carrots, onion and chayotes. Let it simmer for 10-15 minutes, then add zucchinis and cabbage. Let it cook for another10-15 minutes, until very tender.
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- Quick and Easy Mexican Seafood Soup. Short on time but want lots of flavor? You won’t believe how quickly this spicy seafood soup goes from the stove to the table.
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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.
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