The Best AUTHENTIC CALDO DE RES | Hearty Beef and Vegetables Mexican Soup

Add 5.5 quarts of water to a large pot and set it on high heat.

Add 1 whole onion, 1 whole garlic head, and salt to the pot.

Bring the water to a boil.

Once boiling, add 2 pounds of beef shank, 2 pounds of beef ribs, and 3 pounds of cross rib roast cut into smaller pieces.

Bring the broth to a boil again and remove any foam from the top.

Reduce heat to medium, cover, and cook for 1 hour.

After 1 hour, remove the garlic, smash it, and return it to the pot.

Add 4 pieces of corn cut into smaller pieces, 3 halved tomatoes, 1 tablespoon of paprika, and 1 tablespoon of tomato bouillon to the pot.

Cover and cook for another 40 minutes.

After 40 minutes, add 2 chayote (seed removed), 5 halved carrots, and 5 halved yellow potatoes.

Cover and cook for 20 more minutes.

After 20 minutes, add 2 calabasitas, a handful of cilantro, and green beans.

Mix and cook for another 10 minutes.

Add 1 whole head of cabbage 5 minutes before finishing to keep it crunchy.

After 10 minutes, check the potatoes and meat for tenderness.

Reduce heat to the lowest setting, cover, and let the cabbage soften for 5 more minutes.

Serve with lime juice, Spanish rice, spicy salsa de molcajete, cilantro, onion, and tortillas.

Equipment Needed

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