CALDO | Beef Mexican Style Soup Recipe | Caldo De Res | VLOGMAS Day 11

Start by adding 2.5 to 3 pounds of beef short ribs into about 6 quarts of water and bring to a simmer or boil.

Remove any foam or scum that floats to the surface.

Add 1/2 of a medium-sized chopped onion, 4 cloves of garlic, 2 roughly chopped roma tomatoes, and 2 tablespoons of beef bouillon powder to the pot.

Add cracked black pepper and mix the ingredients.

Add 1 to 2 celery sticks, rinsed and broken into the soup.

Let the mixture boil for around 1 to 1.5 hours.

After 1.5 hours, chop 2 large red potatoes, 2 carrots, and a small head of cabbage, and add them to the pot along with fresh corn.

Add salt to taste and more beef bouillon powder if desired, then mix everything together.

Add large chunks of zucchini, fresh cilantro, yerba, and pasote (optional) to the pot.

Add more cracked black pepper and a little more water if needed.

Let the soup continue to boil and simmer until the meat is tender and the vegetables are cooked through, about another 45 minutes.

Once done, serve with lime for added flavor.

Equipment Needed

Allergens