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 BEEF SOUP)
Make and share this Caldo De Res (Mexican Beef Soup) recipe from Food.com.
Provided by rachel21321
Categories Stew
Time 2h30m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 19
Steps:
- 1.Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
- 2.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.
- 3.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.
- 4.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.
- 5.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 413.3, Fat 19.4, SaturatedFat 6.8, Cholesterol 91.1, Sodium 1018.5, Carbohydrate 22.8, Fiber 5.6, Sugar 8.9, Protein 39.2
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
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 (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
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CALDO DE RES - MEXICAN BEEF SOUP RECIPE
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
- 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.
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