Caldo de Res (Caldo de res)
Overview
Caldo de res is a Mexican beef and vegetable soup. Beef shank and bones are simmered with onion and garlic until tender, producing a clear, flavourful broth. Large pieces of corn on the cob, carrot, potato, courgette, chayote and cabbage are added, and the soup is served in big bowls with lime, chopped onion, coriander and chilli or salsa on the side. Rice and warm tortillas usually accompany it. It is a common home dish and is popular in cold weather or as comfort food when someone is unwell.
History
Beef soups of this kind came into Mexican cooking after cattle arrived with the Spanish, combining European stockmaking with native corn and chillies. Each region has its own version, and caldo de res is now a staple of home cooking and of fondas, the small family restaurants found throughout Mexico. Recipes vary widely between families and regions across the country.
Main ingredients
Beef shank, corn on the cob, carrot, potato, cabbage, courgette. The soup is built on beef broth and is usually served hot. Diet: contains meat; usually gluten-free.
Recipe outline serves 4 · ~170 min
Ingredients
- 1 kg beef shank with bone
- 2 corn cobs, cut in thirds
- 2 carrots, 2 potatoes, 1 courgette
- 1/4 cabbage
- 1 onion, 2 garlic cloves
- lime, coriander, salsa
Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the beef with onion and garlic for 2 hours, skimming.
- Add corn, carrots and potatoes and cook for 15 minutes.
- Add courgette and cabbage and cook for 10 minutes.
- Season and serve with lime, coriander and salsa.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.