Mexican Style beef Soup, Caldo de Res o Mole de Olla Recipe! Easy and delicious!

Fill a large pot with 5 to 6 liters of water and bring it to a boil on high heat.

Add salt to taste, 1 large onion cut in half, and 3 garlic cloves to the boiling water.

Add 5 pounds of beef shank to the pot.

Add 5 ears of corn to the pot.

Add a small bunch of cilantro and stir.

Cover the pot and cook on high heat for 60 to 90 minutes or until the meat is tender.

Wash and cut the zucchini into large chunks.

Peel the carrots, cut them into large chunks similar in size to the zucchini.

After 90 minutes, check the meat for tenderness.

Add the zucchini and carrots to the pot.

Add more water if necessary to maintain a soupy consistency.

Add more fresh cilantro and stir.

Cover and cook for 10 more minutes on high heat.

Wash and cut the potatoes into chunks.

After 10 minutes, add the potatoes to the pot and stir.

Taste and adjust seasoning with salt or additional beef bouillon if desired.

Cover and cook for another 7 to 10 minutes until all vegetables are tender.

Serve the soup with plenty of vegetables and meat, garnished with lime juice.

Equipment Needed

Allergens