Comforting Caldo De Res Recipe

Comforting Caldo De Res Recipe :-In Mexico, caldo de res is a rich beef soup that will fill you up. The marrow in the bones and the hind leg add great flavor to the broth. Add lime juice, jalapeños, sliced raw onion, and more cilantro as a garnish.

Comforting Caldo De Res Recipe

What Is Caldo De Res?

• Caldo de res is a Mexican soup made with beef and vegetables.
• The water cooks the bone-in beef shank, which gives the soup a rich, meaty taste.

Directions :

• Create chunks of meat from the beef bones that are approximately half an inch in size, leaving some of the meat on the bones.
• Over medium-high heat, bring a heavy soup pot to a temperature that is very hot. After adding the oil, tilt the pan so that it coats the bottom. Salt and pepper should be added to the meat and bones before serving.
• Cook and stir until the bread is completely browned.

• Once the onion has been cooked until it has a light brown color, whisk in the broth and tomatoes. It is important that the liquid covers the bones by a half inch. If not, you should add additional water to make up for it.
• To cook the meat until it is cooked, approximately one hour, reduce the heat to low and simmer with the cover on loosely.
• After adding four cups of water, bring the mixture back up to a simmer. For ten minutes, add carrots and a quarter cup of cilantro, and continue to cook.

• Simmer the chayote, corn, and potato until the veggies are cooked, stirring occasionally. Cook the cabbage wedges in the soup until they are soft, which should take around ten minutes.
• Place some meat, veggies, and bones in each of the large dishes that you have prepared with the soup. Coriander, jalapeños, and minced onion should be used as garnishes. The soup should be served with radishes and lime juice squeezed over it.

All recipes Community Tips and Praise :

• The benefits of this recipe are extolled by Janlyn, who declares that it is “absolutely perfect” and that it will result in a soup that is both delicious and substantial, which will warm you up on days when the temperature is low.
• It is very satisfying to see the end outcome. There is not a single item that I intend to change!
• According to dianeg herself, “This is certainly worth the effort, despite the fact that it does require a little bit of time.” I was able to make it to my office in time to serve lunch the following day, despite the fact that it was a slow and rainy Sunday afternoon.

• As a result of my efforts, I received a lot of accolades for meeting the deadline.
• The flavor of this meal is so enticing that it is impossible to resist! I was able to make it with little effort, and it turned out precisely the same as my grandma used to make when she lived in El Paso.
• I absolutely adore it when it is served with a helping of corn tortillas, a side of Mexican rice, and a substantial amount of lime. Absolutely, I am in awe of it!

How to Store Caldo De Res?

• Put any extra caldo de res in a jar that won’t let air in and put it in the fridge for up to five days. Warm it up again in the microwave or on the stove.

Nutrition Facts (per serving) 

• 234 Calories
• 6g Fat
• 26g Carbs
• 22g Protein