Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, caldo de res. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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.
Caldo de Res is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Caldo de Res is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook caldo de res using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Caldo de Res:
- Get Step 1
- Prepare 4 beef bones
- Get 1 chunk of beef
- Make ready Salt
- Get Step 2
- Get 1/2 can tomatoe paste
- Make ready 3 carrots cubed
- Make ready 2 tablespoon yellow soup base
- Make ready 1 whole onion
- Prepare Step 3
- Make ready 2 tomatoes cubed
- Take Handful parsley
- Make ready 1 small head of cabbage chopped
- Get 2 zucchini sliced
- Get 4 whole corn, sliced into 3" slices
- Get 1 jalapeno
Add potatoes to the pot, along with the onions, carrots and corn. Caldo de Res is a Mexican beef soup made with a flavorful beef broth and filled with lots of vegetables such as squash, corn, carrots, cabbage and potatoes. The way the broth is prepared and the vegetables that are used varies from region to region in Mexico, but the cut of meat that is typically used is bone-in beef shank.. Caldo de Res (Beef Soup) by Computopia Flickr.
Steps to make Caldo de Res:
- In a pressure cooker or instant pot, cook the beef bones, meat and salt for 10 minutes.
- Open up pot, discard bones, put meat into a bowl, cover with foil so it doesn't dry out.
- Add carrots, whole onion, parsley, soup bases and tomato paste. It's important that you cook the carrots first or you will over cook the delicate vegetables.
- Once carrots are tender then add they rest of the vegetables. Let it come to a slow simmer until all the vegetables are cooked.
- The rice recipe is in my files as well. We always add it and love it in the soup.
- Enjoy, Helen Klassen
If I were feeling sick and run-down, while living in Mexico, I would have my housekeeper fix up a batch of Caldo de Res. This would fix me right up. Most people ate this with tortillas but she would always serve this with some Mexican cornbread baked in a cast-iron skillet. Makes my mouth water just thinking of this! The key to caldo de res, I think, is the timing.
So that’s going to wrap it up for this special food caldo de res recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
