caldo de res (Mexican beef soup) Recipe

Name: caldo de res (Mexican beef soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 short ribs; 1 1/2 lb beef stew meat; 1 onion diced; 1 can stewed tomatoes; 1/2 blub garlic minced; 1 tbsp oregano; 1 tbsp ground cumin; 1 ground cayenne pepper to taste; 4 beef bouillon cubes; 2 chayote cut in chunks; 2 potatoes cut in chunks; 2 cup baby carrots; 2 cup frozen mixed vegetables; 1 salt to taste; 1 pepper to taste; 1 bunch cilantro minced; 1 head cabbage cut in chunks; 1 fresh lime

Servings: persons

2 short ribs
1 1/2 lb beef stew meat
1 onion diced
1 can stewed tomatoes
1/2 blub garlic minced
1 tbsp oregano
1 tbsp ground cumin
1 ground cayenne pepper to taste
4 beef bouillon cubes
2 chayote cut in chunks
2 potatoes cut in chunks
2 cup baby carrots
2 cup frozen mixed vegetables
1 salt to taste
1 pepper to taste
1 bunch cilantro minced
1 head cabbage cut in chunks
1 fresh lime

1
throw short ribs in soup pot with stewed tomatoes, garlic, onion and all seasoning, cover with water.
2
bring her to a boil then simmer for about an hour, no peeking!
3
add the stew meat bring her back to a boil and simmer for 30 mins
4
throw in the chayote, potatoes, baby carrots, mixed veggies, cilantro and bring to boil, simmer for 20 mins
5
put the cabbage in and simmer for 10 mins
6
adjust seasoning if necessary, squeeze lime juice on her and enjoy that bowl of awesomeness!

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 short ribs, 1 1/2 lb beef stew meat, 1 onion diced, 1 can stewed tomatoes, and more.

Yes, caldo de res (Mexican beef soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

caldo de res (Mexican beef soup)

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