Recipe by Alex Trejo
"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."
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1/2 medium head
chopped fresh cilantro
2 fluid ounces
fresh lime juice
This receipe was an excellent basic. However being Mexican American, I changed it up a bit. I used Ox Tails(med pckg/4) and added some Stew meat which worked grate. I used small whole cabbage,calabas,carrots,onion,small red potatoes, tomatoes and I cooked meat first for 45min(alone) then I added the vegtables and continued to cook for 1 more hour; This receipe throw it all in at once, vegtable like cabbage and potato/carrots will break apart if cooked to much. All it all it came out well, my husband loved it!! I do believe its better than his Moms!! PS.. he's asked me to make it again. oh!! I also added just a few shakes of TONY CHECERIES seasoning for flavor; and Use Limes when served to squeeze on top.
if you put beef,tomatoes,cabagge,onios,potatoes at the same time your vegetables will over cook
cook your beef first when is half way cooked add your potatoes,carrots,chayote,onions when the potatoes are almost ready add the cabbage and italian squash and cilantro please leave the cumin out becuse it will give a taste of texmex and this is a mexican recepit
This is delicious. My girlfriend loved it. I only made a couple of changes: I cubed the beef and browned it with onions before adding beef broth and canned, diced tomatoes. I let that simmer for about 45 minutes before adding the rest of the ingredients. I used 1 piece of star anise to layer the flavor the broth, and threw in some green bell pepper I had left over. Good stuff!
I love this soup. It is soo good. My favorite mexican restaurant serves a caldo de res that I love, and I have been looking for a recipe to duplicate it at home and this is very close. I add slices of corn on the cob and large chunks of zucchini to make it like theirs and serve it with fresh lime, mexican rice (put a few spoonfuls of rice and salsa in your soup! awesome) Great recipe! Thank you!
This was pretty good. Almost as good as my Dad made when I was growing up (he was from Mexico). I added corn on the cob and zucchini because that's how I always had it.
I put everything in a crockpot and let it cook all day on low and it was delicious. No beef shanks at the market that day, but I used an inexpensive piece of beef with a bone in it (I think it was a beef chuck roast). I thought it important to use a piece of beef with a bone in it, and I really do think it enriched the broth. It was GOOD!!
I love this soup. I added fresn corn on the cob and ground peppercon. I reminds me of the "caldos" my grandma used to make.
This was wonderful! My husband cooked this up when we all felt in the mood to sip soup in front of the fireplace and watch the World Series. So savory and delicious! It filled the house with the aroma of spices and beef. The lime adds a sour tang and reminds me of Thai hot-and-sour soup. I steamed some fresh tortillas on a rack above the simmering soup. Thank you for the recipe. We'll make this often.
* Percent Daily Values are based on a 2,000 calorie diet.
Caldo De Res (Beef Soup)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 105
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