Caldo de Res - Mexican Beef Soup - Mexican Food

Start with 3 pounds of beef shank.

Chop 1/2 onion and set aside.

Prepare 2-3 calabacitas by cutting them.

Cut 1/2 cabbage into wedges and then halve those wedges.

Prepare 3-4 corn ears by cutting them into pieces.

Peel and chop 3-4 russet potatoes and keep them in water to prevent oxidation.

Chop 1/2 bunch of cilantro and set aside.

Chop 4-5 carrots and set aside.

In a large pot, add 16 cups of water and bring to a boil.

Add 2-3 tablespoons of Knorr beef bouillon to the boiling water, adjusting to taste.

Once the bouillon is dissolved, add the beef shank to the pot.

Cover the pot slightly and let the beef cook for about 45 minutes.

After 45 minutes, check the beef and add in the prepared potatoes, onion, cabbage, and 1/3 of the cilantro.

Mix the ingredients and cover the pot to bring back to a boil.

Once boiling, check the potatoes after 10-15 minutes for doneness.

Add in the corn and calabacitas and cook until the squash is tender, about 5 minutes.

Remove the beef, shred or break it into pieces, and return it to the pot.

Serve with lime and optional red salsa.

Equipment Needed

Allergens