Caldo de Res (Mexican Vegetable Beef Soup) is a hearty soup loaded with beef and vegetables. The soup bones and beef shank flavor the broth beautifully.
Serve with a lime wedge and homemade salsa for a truly unforgettable meal that is sure to warm you up from the inside out.
This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.
Short ribs (5-6)
Boneless beef roast cut up
3 corn on the cobs cut in half or smaller if you’d like
Beef boullion (sprinkler over top) after boiled meat is tender taste broth and add more boullion or seasonings if desired.
Garlic powder (2-3tbs)
Cumin (2 tsp)
4-6 potatoes (I like yellow)
8 oz tomato sauce
1 zucchini (if you like it)
I also make Mexican rice on the side to add in it once it’s almost done. Or you can have people add in when they serve their bowl some people like more than others
Fill pot with water (this will be how much soup broth you would like) add garlic powder, beef bouillon, cumin, pepper Boil the meat until it’s at your tender desire. Usually about 45 mins or so. Add tomato sauce and I taste broth to see if it’s at the flavor that i would like. If not i add more beef bouillon and garlic until it gets there. I add carrots, zucchini, and potatoes. This is when I add rice if you’re adding it to the pot. Let them boil for about 10 mins or until they are at desired tenderness. Then I add corn on the cob and cabbage and simmer it for 5 mins. Then it has done.
I also make a really spicy salsa, or pico de Gallo to add to Individual bowls. Cut limes for people’s individual bowls.
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