344K views · 4.3K reactions | Mexican Beef Soup Caldo de Res | Caldo de Res - Mexican Beef Soup #caldoderes #beefsoup #cooking #easyrecipes #mexicanfoodlover #mexicansoup #mexicanfood #food #explore Ingredients:... | By Salty Cocina | For today's recipe, we're making Caldo the Res, Mexican beef soup. For a delicious tasting Caldo, you'll want to use a few pieces with bone in. I'm using about two pounds of bone in beef shank which is about two pieces and I'm also going to use two pounds of boneless chuck steak cut into one to two inch pieces. Boil the meat in 12 to 14 cups of water with one tablespoon of salt. Once it begins to boil using a spoon or a small strainer, skim off the excess foam that floats to the top and the scar of it. Once you have a nice clear broth, add in an entire head of garlic and one large onion cut in half. Boil on medium heat for about 1 hour to an hour and a half. Or until the meat is nice and tender. Meanwhile we're going to chop our vegetables. We're going to use half a head of cabbage. One large Mexican zucchini roughly chopped. 2 large yukon gold potatoes or you can use any potato of your choice. Two large carrots. Two yellow corns cut into smaller pieces. And one Chayote squash. Slice the Chayote squash in half to remove the seed. Then cut it into small bite size pieces. You can also add or take away any other vegetables that you prefer. The meat has been boiling for a little bit over an hour and a half. Now we're going to add in the vegetables along with a handful of cilantro. Top it off with the cabbage. The cabbage may seem like a lot but once it begins to boil it's going to wither down quite a bit. At this point you can also taste it to see if it needs additional salt or seasoning. Boil for about 10 to 12 minutes, then add in the zucchini. And I'm also going to season with two to three tablespoons of tomato bouillon. This is not only going to give it more flavor but it's also going to give it a nice beautiful color. Boil for an additional 10 to 12 more minutes or until the potatoes are nice and tender but not too mushy. To add a little bit of spice, top it off with a few slices of serrano pepper. Squeeze in the juice from lime or lemon juice to bring out the flavor of this delicious canto. Serve with a side of red rice, homemade salsa prepared in the molcajete, and a side of fresh homemade corn tortillas and enjoy.
Mexican Beef Soup Caldo de Res | Caldo de Res - Mexican Beef Soup #caldoderes #beefsoup #cooking #easyrecipes #mexicanfoodlover #mexicansoup #mexicanfood #food #explore Ingredients:... | By Salty Cocina
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