Recipe: Appetizing caldo de res (Mexican beef soup)

caldo de res (Mexican beef soup). The Mexican soups have so plentiful that there's no "Comida" without some kind of soup. They're an excellent prelude to the delicious food in the world. Most dishes make use of Browse Our Official Site For Easy Mexican Dinner Recipes!

Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. This is a traditional Mexican home recipe for beef soup (Caldo De Res). You can have caldo de res (Mexican beef soup) using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of caldo de res (Mexican beef soup)

1. It's 2 of short ribs.
2. It's 1 1/2 lb of beef stew meat.
3. Prepare 1 of onion diced.
4. Prepare 1 can of stewed tomatoes.
5. It's 1/2 of blub garlic minced.
6. Prepare 1 tbsp of oregano.
7. Prepare 1 tbsp of ground cumin.
8. Prepare 1 of ground cayenne pepper to taste.
9. It's 4 of beef bouillon cubes.
10. You need 2 of chayote cut in chunks.
11. It's 2 of potatoes cut in chunks.
12. You need 2 cup of baby carrots.
13. You need 2 cup of frozen mixed vegetables.
14. You need 1 of salt to taste.
15. You need 1 of pepper to taste.
16. You need 1 bunch of cilantro minced.
17. You need 1 head of cabbage cut in chunks.
18. You need 1 of fresh lime.

Without the meat it is also delicious as a vegetarian soup. Serve with French rolls or corn tortillas and your favorite salsa. Chop the beef shank into large chunks, keeping some attached to the bone. Sauté the beef chunks with the chopped onions, salt, and pepper.

caldo de res (Mexican beef soup) instructions

1. throw short ribs in soup pot with stewed tomatoes, garlic, onion and all seasoning, cover with water. bring her to a boil then simmer for about an hour, no peeking!.
2. add the stew meat bring her back to a boil and simmer for 30 mins.
3. throw in the chayote, potatoes, baby carrots, mixed veggies, cilantro and bring to boil, simmer for 20 mins.
4. put the cabbage in and simmer for 10 mins.
5. adjust seasoning if necessary, squeeze lime juice on her and enjoy that bowl of awesomeness!.

After the beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is "spoon tender". Add the tomatoes, broth, bay leaf and oregano. Bring to a boil, skimming the top when needed. As a Mexican girl growing up eating this soup, I must say, it was super authentic and very, very yummy.