Caldo de Res is a Mexican beef soup that's hearty enough to be a main meal and the perfect dish to make during the winter.

Recipe by Cooking Light March 2000

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Recipe Summary

Yield:
8 servings (serving size: 2 cups soup, 2 ounces beef)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beef shank into a large saucepan; cover with water to 2 inches above shank. Bring to a boil; cook 1 hour or until beef is tender. Cool slightly; remove beef, discarding bone. Cut beef into large pieces; set aside.

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  • While beef shank is cooking, combine 12 cups water and next 7 ingredients (water through bouillon cubes) in a large Dutch oven. Bring to a boil; reduce heat, and simmer 30 minutes or until vegetables are crisp-tender. Ladle soup into large bowls, and top with beef. Serve with lime and cilantro.

Source

L&J Cafe, El Paso, Texas

Nutrition Facts

173 calories; calories from fat 22%; fat 4.2g; saturated fat 1.4g; mono fat 1.7g; poly fat 0.4g; protein 21.4g; carbohydrates 13g; fiber 3.6g; cholesterol 44mg; iron 3mg; sodium 412mg; calcium 73mg.
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