Caldo de Res
Caldo de Res

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, caldo de res. One of my favorites. For mine, 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 favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Caldo de Res is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have caldo de res using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Caldo de Res:
  1. Prepare Step 1
  2. Take 4 beef bones
  3. Prepare 1 chunk of beef
  4. Take Salt
  5. Make ready Step 2
  6. Prepare 1/2 can tomatoe paste
  7. Take 3 carrots cubed
  8. Make ready 2 tablespoon yellow soup base
  9. Prepare 1 whole onion
  10. Prepare Step 3
  11. Take 2 tomatoes cubed
  12. Make ready Handful parsley
  13. Prepare 1 small head of cabbage chopped
  14. Get 2 zucchini sliced
  15. Get 4 whole corn, sliced into 3" slices
  16. Take 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.. 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.

Steps to make Caldo de Res:
  1. In a pressure cooker or instant pot, cook the beef bones, meat and salt for 10 minutes.
  2. Open up pot, discard bones, put meat into a bowl, cover with foil so it doesn't dry out.
  3. 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.
  4. Once carrots are tender then add they rest of the vegetables. Let it come to a slow simmer until all the vegetables are cooked.
  5. The rice recipe is in my files as well. We always add it and love it in the soup.
  6. Enjoy, Helen Klassen

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. Here's why: If you throw in all the vegetables at once, by the time the corn and carrots are cooked, the squash and potatoes will be slop.

So that’s going to wrap it up for this exceptional food caldo de res recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!