Caldo De Res (Mexican Beef and Vegetable Soup) Recipe
Prep Time:
30 minutes
Cook Time:
2 hours
Servings:
8 servings
Ingredients
  • 2 Roma tomatoes or small tomatoes on the vine
  • 1 tablespoon olive oil
  • 2 pounds beef shank, with bone
  • Dash of salt and pepper
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 tablespoon oregano
  • 8 cups of water
  • 2 medium carrots, coarsely chopped
  • 1 large potato, peeled and coarsely chopped
  • 2 ears corn, husked and cut into thirds
  • 1 medium zucchini, coarsely chopped
  • 1 medium head cabbage, cored and cut into wedges
  • ½ cup loosely packed cilantro
Directions
  1. On a high flame, char two tomatoes. When the tomatoes are charred, place them in a blender with the skin still on and blend until smooth. Set aside.
  2. After heating a large pot over medium high heat, drizzle in the olive oil and add the beef shank. Season with a dash of salt and pepper. Flip and season with additional salt and pepper. Sear until both sides are golden brown, about 3 minutes.
  3. Using the same heat, add the onions and garlic. Season the onion and garlic mixture with salt, pepper, and oregano. Stir-fry until the onions are softened. Add the beef back to the pot and add water. Cover with a lid and boil for 1 ½ to 2 hours or until tender.
  4. Once the meat is tender, remove any bones. Add the roasted tomato puree, carrots, corn, and potato and cook for 10 to 15 minutes or until vegetables are tender.
  5. Add the zucchini, cabbage, and chopped cilantro and cook for 10 to 15 minutes or until the vegetables are fully cooked.
  6. Serve soup in large bowls, ensuring each bowl has a little bit of everything. Top each bowl with fresh cilantro, diced onion, sliced peppers for heat, and a wedge of lime if you wish.