Making Caldo de Res | Beef Soup | Mexican Comfort Food

Add 10 cups of water to a large pot.

Add 2 lbs of beef Chuck stew meat and 2 lbs of beef shank cut into 1 to 2-inch squares.

Add 1 onion quartered and 1 Roma tomato quartered.

Add 2 cloves of garlic and mix well, removing any scum that forms on top.

Bring to a bubble, then add ½ teaspoon of cumin and simmer for 1.5 hours.

Add 3 ears of corn cut into 3 to 4 pieces.

Add 3 Mexican grey squash chopped into roughly one-inch cubes.

Add ½ head of cabbage quartered, 4 red potatoes quartered, 2 large carrots cut into 1 to 2-inch pieces, and ½ bunch of cilantro roughly chopped.

Cover and cook for 5 minutes, then add the potatoes and carrots, mixing in gently.

Cover and cook for another 5 minutes, then add the squash and cabbage, pushing everything down to submerge.

Cover and cook for another 5 minutes or longer depending on stove.

Taste for salt and add about 1.5 tablespoons if needed.

Equipment Needed

Allergens