Mexican Caldo de Res

Warm your soul with a comforting bowl of **Mexican Caldo de Res**, a traditional beef and vegetable soup that's as hearty as it is flavorful. This beloved dish features tender, slow-simmered beef shanks and a medley of vibrant vegetables, including carrots, red potatoes, zucchini, corn, and cabbage, all infused with aromatic spices and herbs. The broth, enriched with garlic, onion, and cilantro, develops a rich, savory taste during its slow cooking process, creating a deeply satisfying meal. Perfect for chilly days or when you're craving something nourishing, this authentic recipe serves up six generous portions and pairs wonderfully with warm tortillas or crusty bread. Garnish with a squeeze of fresh lime for a bright, citrusy kick, and make this wholesome, one-pot classic a staple in your kitchen!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef shank with bone
• 10 cups water
• 4 cups beef broth
• 1 tablespoon salt
• 1 teaspoon black pepper
• 4 whole garlic cloves
• 1 large white onion
• 3 medium carrots
• 4 medium red potatoes
• 3 whole corn ears, cut into thirds
• 2 medium zucchini
• 0.5 head cabbage
• 0.5 bunch cilantro
• 2 whole lime

Directions

Step 1

Rinse the beef shanks under cold water and pat dry with paper towels.

Step 2

In a large pot, combine the beef shanks, water, and beef broth. Stir in the salt, black pepper, garlic cloves, and onion. Bring the mixture to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for 1 hour. Skim off any foam or fat that rises to the surface occasionally.

Step 4

While the meat is simmering, peel and chop the carrots and potatoes into large chunks. Trim the ends of the zucchini and chop into large pieces as well. Slice the cabbage into wedges.

Step 5

After 1 hour, add the carrots, potatoes, and corn to the pot. Continue to simmer for another 30 minutes, or until the potato and carrot are tender.

Step 6

Add the zucchini and cabbage wedges to the pot. Simmer for 15 more minutes, or until all the vegetables and meat are tender.

Step 7

During the last 5 minutes of cooking, add the cilantro to the pot. Adjust seasoning with more salt and pepper if needed.

Step 8

Remove the pot from heat. Serve the caldo piping hot with fresh lime wedges on the side for squeezing over each serving.

Step 9

Enjoy your steaming bowl of Caldo de Res with some warm tortillas or crusty bread if desired.

Nutrition Facts

Serving size	6290.5 grams (6290.5g)

Amount per serving	% Daily Value*
Calories	3366

Total Fat 170.00g	218%
Saturated Fat 65.80g	329%
Polyunsaturated Fat 0.70g
Cholesterol 726mg	242%
Sodium 15345mg	667%
Total Carbohydrate 242.40g	88%
Dietary Fiber 40.10g	143%
Total Sugars 70.80g
Protein 241.40g	483%

Vitamin D 0IU	0%
Calcium 745mg	57%
Iron 37mg	204%
Potassium 8683mg	185%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 27.9%

Carbs: 28.0%