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Tricia's Creations Caldo De Res Beef Soup Mex Style

825 views · Published 9 February 2018 · 12:09 · Indexed 26 October 2026

Channel: Tricia TexasLady Flores · 2018 · People & Blogs

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It's Friday and we want to eat! Let's make some hearty soup, so this time let's try my Caldo De Res. There is different variations on making this Mexican style beef soup and this is mine. Give it a try and get ready to get comfy and enjoy this hot delicious satisfying meal!

Caldo De Rez (Mexican Beef Soup)

Ingredients:
3-4 lbs center cut Beef Shank
3 lbs Chuck Roast
3 or 4 stalks celery chopped
3 potatoes peeled and cubbed
1/2 onion
3 or 4 carrots peeled and sliced
6 whole garlic cloves
2 or 3 chopped tatuma squash (mex squash)
3 corn on cob cut up into 3 sections
1/2 head of cabbage sliced
6 8 qts of water
2 cups beef broth
salt, pepper, cumin
fresh chopped onion
fresh chopped cilantro
1 cup cooked rice
corn tortillas
sliced limes

Instructions:
In a tall stock pot add 4 quarts water with salt and beef shanks and bring to a boil.. lower to medium and cook about an hour.. skimming (removing) the foamy fat and scum that floats to top. Remove as much as you can during that hour of cooking. Cut up the chuck roast to bite size pieces and add to pot with 2 more qts of water and 6 cloves of garlic season with pepper and cumin. Bring back to a boil then lower again to medium and cover for about an hour. meantime cut up your vegetables. Potatoes should be kept in water after chopping or wait to chop later. Add veggies except potatoes once the beef has cooked for an additional hour (total time is now about 2 hrs) and cook about 30 minutes. Make sure to keep removing any foam till your soup looks clear. Now that your soup has cooked for 2 1/2 hrs add in potatoes and beef broth...taste and add more salt if needed. Cook additional 20 minutes till potatoes are tender. Make sure all veggies are now tender and beef on shanks is coming off the bone.. taste to adjust any seasoning and ready to serve with some rice, fresh chopped onions, cilantro, limes, and corn tortillas! 

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