Caldo De Res
Caldo de res is a traditional Mexican beef soup that warms the heart and nourishes the soul. Rich in flavor and packed with tender beef, fresh vegetables, and aromatic spices, this dish is perfect for family gatherings or cozy nights in. Its comforting broth and hearty ingredients make it a favorite among many. Dive into this recipe and learn how to create a bowl of happiness with every spoonful!
Ingredients
– 2 lbs beef shank or brisket
– 8 cups water
– 2 carrots, sliced
– 2 potatoes, diced
– 1 corn on the cob, cut into pieces
– 1 zucchini, diced
– 1 onion, quartered
– 3 cloves garlic, minced
– Fresh cilantro, for garnish
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 6-8 people. Preparation time is about 20 minutes, and cooking time is approximately 2 hours.
Nutritional Value
Each serving (1 cup) of caldo de res contains approximately 250 calories, 15g protein, 10g fat, 30g carbohydrates, and 4g fiber. This nutritional breakdown is based on a serving size of one cup.
Step-by-Step Cooking Process
1. In a large pot, add beef and cover with water.
2. Bring to a boil and skim off any foam that rises.
3. Add onion and garlic, then reduce heat to simmer.
4. Cook for about 1.5 hours, or until beef is tender.
5. Remove the beef and let it cool before slicing.
6. Add carrots and potatoes to the broth, cooking for 10 minutes.
7. Stir in corn and zucchini, cooking for an additional 5-7 minutes.
8. Season broth with salt and pepper to taste.
9. Return sliced beef to the pot and heat through.
10. Serve hot, garnished with fresh cilantro.
Alternative Ingredients
You can substitute beef with chicken for a lighter version, or use vegetable broth and tofu for a vegetarian option. Feel free to add seasonal vegetables like green beans or squash for added flavor and nutrition.
Serving and Pairings
Caldo de res pairs beautifully with warm tortillas, avocado slices, or a side of rice. You can also serve it with lime wedges and additional cilantro for a refreshing touch.
Storage and Reheating
Store leftover caldo de res in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stove over medium heat until heated through. This dish can also be frozen for up to 3 months; just ensure to store it in a freezer-safe container.
Cooking Mistakes
- Not skimming the foam can result in a cloudy broth.
- Overcooking the beef may lead to a dry texture.
- Under-seasoning can make the soup bland.
- Adding vegetables too early may cause them to become mushy.
- Forgetting to taste the broth before serving may result in unbalanced flavors.
Helpful Tips
- Use bone-in beef for richer flavor.
- Let the soup rest for a few minutes before serving to enhance flavors.
- Garnish with lime for a zesty kick.
- Experiment with different spices for added depth.
FAQs
What cuts of beef are best for caldo de res?
Chuck roast or shank are ideal for this dish due to their flavor and tenderness when simmered.
Can I make caldo de res in a slow cooker?
Yes, you can cook it in a slow cooker on low for 6-8 hours for tender meat and rich flavors.
Is caldo de res gluten-free?
Yes, this dish is naturally gluten-free as it consists of meat and vegetables without any gluten-containing ingredients.
How can I make caldo de res spicier?
Add sliced jalapeños or a dash of hot sauce to the broth for extra heat.
Can I use frozen vegetables in caldo de res?
Yes, frozen vegetables can be used, but add them in the last 10 minutes of cooking to prevent overcooking.
Conclusion
Caldo de res is more than just a soup; it’s a comforting hug in a bowl. Its rich flavors, nourishing ingredients, and the warmth it brings make it a beloved dish across many cultures. Whether enjoyed on a chilly evening or during a festive gathering, this recipe is sure to become a staple in your kitchen. Enjoy every delicious spoonful!
Caldo De Res
Ingredients
- 2 lbs beef shank or brisket
- 8 cups water
- 2 carrots sliced
- 2 potatoes diced
- 1 corn on the cob cut into pieces
- 1 zucchini diced
- 1 onion quartered
- 3 cloves garlic minced
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- In a large pot, add beef and cover with water.
- Bring to a boil and skim off any foam that rises.
- Add onion and garlic, then reduce heat to simmer.
- Cook for about 1.5 hours, or until beef is tender.
- Remove the beef and let it cool before slicing.
- Add carrots and potatoes to the broth, cooking for 10 minutes.
- Stir in corn and zucchini, cooking for an additional 5-7 minutes.
- Season broth with salt and pepper to taste.
- Return sliced beef to the pot and heat through.
- Serve hot, garnished with fresh cilantro.