Caldo De Res
A traditional Mexican beef soup packed with tender meat and vibrant vegetables, perfect for any occasion.
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Servings: 6 -8 servings
Calories: 350kcal
Ingredients
- 2 lbs beef shank or brisket
- 8 cups water
- 2 carrots chopped
- 2 potatoes peeled and cubed
- 1 ear of corn cut into rounds
- 1 zucchini sliced
- 1 onion quartered
- 2 cloves garlic minced
- 1 bunch fresh cilantro chopped
- Salt and pepper to taste
- Optional: lime wedges for serving
Instructions
- In a large pot, add the beef and cover with water. Bring to a boil.
- Reduce heat and skim off any foam that forms on the surface.
- Add the quartered onion, garlic, and a pinch of salt.
- Simmer for about 1.5 hours until the beef is tender.
- Remove the beef, let it cool, and then shred it into bite-sized pieces.
- Return the broth to the boil and add the carrots and potatoes.
- Cook for about 10 minutes until the potatoes are tender.
- Add the corn and zucchini, cooking for an additional 5 minutes.
- Stir in the shredded beef and adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh cilantro and lime wedges.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 25g | Fat: 15g | Fiber: 4g