CALDO DE RES (MEXICAN BEEF SOUP)
This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.
Provided by LKONIS
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 19
Steps:
- Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
- Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
- Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
- Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
- Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 25.9 g, Cholesterol 38.7 mg, Fat 5.7 g, Fiber 7.2 g, Protein 22 g, SaturatedFat 1.6 g, Sodium 1134.7 mg, Sugar 8.6 g
CALDO DE RES (A MEXICAN BEEF -VEGETABLE SOUP)
If I were feeling sick and run-down, while living in Mexico, I would have my housekeeper fix up a batch of Caldo de Res. This would fix me right up. Most people ate this with tortillas but she would always serve this with some Mexican cornbread baked in a cast-iron skillet. Makes my mouth water just thinking of this!
Provided by Witch Doctor
Categories Chowders
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Chop the beef shank into large chunks, keeping some attached to the bone.
- Sauté the beef chunks with the chopped onions, salt, and pepper.
- After the beef is browned, add the beef stock and the stewed tomatoes.
- Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is "spoon tender".
- Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
- Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote).
- Add the vegetables to the soup.
- Chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil.
- Reduce the heat to medium and simmer for 20 minutes.
- Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
- Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
- Serve, making sure each bowl contains chunks of all the vegetables.
- Garnish with a squeeze of lemon or lime. Serve with heated tortillas.
- Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.
Nutrition Facts : Calories 701.9, Fat 11.7, SaturatedFat 3.5, Cholesterol 88.5, Sodium 2522.7, Carbohydrate 93.6, Fiber 18.2, Sugar 26.2, Protein 63.4
SLOW-COOKED MEXICAN BEEF SOUP
My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 6 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.
Nutrition Facts : Calories 218 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 602mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
MEXICAN BEEF-CHEESE SOUP
"This hearty soup appeals to all ages and can be spiced up to suit individual tastes," reports Kim Gollin of Andover, Kansas. She sometimes drains the can of tomatoes and adds extra beef, serving it as a thick cheesy dip.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn and cheese. Cook and stir until cheese is melted.
Nutrition Facts : Calories 448 calories, Fat 25g fat (14g saturated fat), Cholesterol 117mg cholesterol, Sodium 1718mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 3g fiber), Protein 30g protein.
MEXICAN BEEF SOUP
As owners of a nursery, we entertain salespeople quite a bit. I like to prepare this spicy soup as a warm way to welcome them into our home. It tastes great with fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 2h35m
Yield 8-10 servings (2-3/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven or soup kettle, brown beef and onion; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add corn and beans; cover and simmer for 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 179 calories, Fat 6g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 823mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.
HEARTY CALDO DE RES (MEXICAN BEEF SOUP)
Step-by-step way to make this soup and it tastes really good too. Serve with lemon wedges, lime wedges, jalapenos, and/or torts.
Provided by SHYshorty
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 3h10m
Yield 6
Number Of Ingredients 15
Steps:
- Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in a large pot over medium-high heat. Cook and stir until beef is browned, 45 minutes to 1 hour.
- Stir beef broth, tomatoes, salt, and pepper into the pot. Simmer gently over medium heat, partially covered, until tomatoes break down, about 1 hour.
- Stir potatoes, yucca, corn, and carrot into the pot carefully with a wooden spoon. Add cilantro. Pour in enough water to cover vegetables; bring to a boil. Reduce heat and simmer, stirring carefully to avoiding mashing the vegetables, until potatoes are tender, 20 to 30 minutes.
- Stir cabbage and zucchini into the pot. Simmer until zucchini is soft, 15 to 20 minutes. Discard bones before serving.
Nutrition Facts : Calories 720.2 calories, Carbohydrate 102.6 g, Cholesterol 94.4 mg, Fat 16.7 g, Fiber 16.5 g, Protein 45.6 g, SaturatedFat 6.3 g, Sodium 511.8 mg, Sugar 16.9 g
MEXICAN OXTAIL BEEF SOUP
This is a easy, fool-proof recipe, handed down by my mom who was a wonderful cook. I try my best to recreate her awesome dishes.
Provided by Diana Flores Akins
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 4h
Yield 8
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top.
- Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 56.1 g, Cholesterol 92.3 mg, Fat 16.1 g, Fiber 11.7 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 323.3 mg, Sugar 8.8 g
MEXICAN BEEF VEGETABLE SOUP/CALDO MEXICANO DE RES Y VEGETALES
Each time I make this Mexican beef vegetable soup I am transported into my grandmother Mama's kitchen. I can still see her dicing and choppping all the fresh veggies to go into the soup. She always made her soup with large meaty beef soup bones and nice pieces of stew beef. The broth was always very hearty. The aroma of the stock...
Provided by Juliann Esquivel
Categories Vegetables
Time 3h45m
Number Of Ingredients 20
Steps:
- 1. In a large heavy soup pot add bones and cover with about 2 quarts of water. Add all of the onions. garlic, and sweet bell pepper. Add the salt, black pepper cover and bring to a boil. While the pot reaches boiling point. Heat a little oil in a saute pan add the stew meat and sear on all sides. Do four pieces at a time so as to get a good sear on all sides. Do all of the meat this way. Once the soup bones begin to boil add the seared meat. Let boil for about 5 minutes. Next skim the scum off the top of the surface of the water. Next cover and lower the heat and cook for about 2 1/2 hours until the meat is almost done. If water goes down add a little more water.
- 2. While the meat is cooking peel all the veggies except the squash or zuccini. Dice everything including squash into bite size pieces. Put the carrots, celery, squash, potatoes in a pot of cold water until time to add to the pot. Slice cabbage put into another bowl rinse and drain set aside. Have your ears of corn also cut across and down the cob and ready to add to the pot as well. Dice parsley and cilantro have this also ready to go into the pot.
- 3. After the meat has cooked for 2 1/2 hours remove the soup bones from the pot into a separate dish. Next drain all of the water from the veggies and add to the hot broth. Add the cabbage, corn, and parsley and cilantro. Stir well. Add the packets of Sazon seasoning, garlic powder, the can of tomato sauce. Taste the broth to see if it has enough salt and season to your liking. Now add the 5 beef bouillon cubes. I use Maggi brand bouillon cubes. You can pick them up in the ethnic part of the your supermarket. They have the Latin spices and flavored for Latino dishes.
- 4. Cover pot and cook veggies slow for about 45 minutes until just tender. Pick over the soup bones take cut out the meat and add back to the pot. While veggies are cooking cook your noodles in a separate pot. Cook until the noodles are all dente. Drain and have ready to serve into soup bowls (I never add the noodles or pasta to the soup pot as it tends to soak up the liquid and the noodles get soggy) I add to the bowl and ladle veggies and soup over the noodles. I then serve with lime/lemon wedges and tortillas or what ever type bread or crackers you like. I add a little salsa over the soup to give it a little kick. Enjoy.
PRESSURE-COOKER MEXICAN BEEF SOUP
My family loves this stew, and I'm happy to make it since it's so simple! Serve the dish with cornbread to make the meal even more filling. -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. electric pressure cooker, combine first 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , If desired, serve with sour cream and chips.
Nutrition Facts : Calories 172 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 453mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges
CALDO DE RES (MEXICAN BEEF SOUP)
I was taught to cook this soup by my first husband, who is from Mexico. He made this dish for the first time for me when we where pregnant with our first son.Needless to say, me being a hungrey pregnant woman, I ate 3 bowls, not small bowls, but LARGE bowls,it's that good! Now I make this all the time, and its a huge hit at...
Provided by Elizabeth Lancaster
Categories Vegetable Soup
Time 3h25m
Number Of Ingredients 17
Steps:
- 1. In a large pot over low heat combine the beef,garlic, onion, carrots, 1/2 a bunch of cilantro, salt and pepper and goya seasoning. Add water,to cover meat and veggies. Cover and simmer for 2 hours.
- 2. Remove lid, stir, and simmer for another hour with lid off.Add potatoes and squashes.
- 3. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro. Heat tortillas and serve with Avocados and sour cream! This is be your next big crave in the cold winter months! Promise!!!!! Enjoy!
- 4. *** Tortillas and sour cream, built up meat/veggies on tortillas, squeeze lime on tortillas, and dip into soup!!!Don't forget the Avocados!
CALDO DE RES (MEXICAN STYLE BEEF SOUP)
In deep South Texas where I live, we are crazy about our Tex-Mex food!! When the weather turns cool, nothing warms the bones like a bowl of hot fresh-made Caldo de Res. It is a true Tex-Mex comfort food! Delicious, warming and so satisfying!
Provided by Cathy Nunn
Categories Vegetable Soup
Time 3h
Number Of Ingredients 14
Steps:
- 1. Generally, caldo is made with large chunks of meat & veggies. So when cutting veggies, cut them a little larger than you might normally for a regular soup or stew. (I do not recommend adding salt or pepper until just before serving.)
- 2. Put your beef shank and cooking oil in a large cooking pot with a lid. Brown the shank on both sides. If using another cut of beef, like a shoulder roast, cut the meat into chunks or use stew meat. Add broth & veggies except for cilantro, squash & cabbage. Simmer an hour or more. If using shank, remove whole shanks and cut meat into pieces. May leave the shank bones in the caldo to be discarded when served.
- 3. If you think the broth needs to be more flavorful or beefy, add granulated beef bullion as needed. Don't be afraid to add a bit more! This gives the caldo a richer flavor. The broth should be rich and beefy.
- 4. About a half an hour before serving, add a little water if necessary. Sometimes it cooks down a little. Toss in the squash, cabbage and chopped cilantro, stir and cover, stirring occasionally.
- 5. Simmer another 30 minutes, stir and serve in large serving bowls. Many kinds of Mexican soups and stews are served with wedges of fresh lime and with hot tortillas. Corn tortillas go well with beef caldo.
- 6. This is one of those wonderful recipes that tasted even better the second or third day, so refrigerate any leftovers. You could also freeze for later use. But after freezing, some of the veggies won't hold up well, but will still be delicious!
MEXICAN BEEF TORTILLA SOUP
Children love this meal. Its a hearty soup with just enough kick to it. Serve it with a healthy salad and some jello jigglers for the kids.
Provided by Shoppohollic
Categories Pork
Time 35m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- - In a large pot over medium heat cook ground beef until browned and crumbly.
- - Add salsa, broth and corn. Cook until mixture comes to a boil. Reduce heat and simmer just until heated through.
- - Top the soup with all or some of your favorite toppings and enjoy.
Nutrition Facts : Calories 169.9, Fat 8.7, SaturatedFat 3, Cholesterol 35.2, Sodium 1400.5, Carbohydrate 10.7, Fiber 2.1, Sugar 3.8, Protein 13.9
MEXICAN BEEF AND HOMINY SOUP
Make and share this Mexican Beef and Hominy Soup recipe from Food.com.
Provided by Brookelynne26
Categories < 4 Hours
Time 2h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a covered 8- to 10-quart pan over high heat, bring beef, onion, garlic, and 1/2 cup water to a boil. Reduce heat to medium and simmer for 15 minutes, stirring occasionally. Uncover and cook over high heat, stirring often, until juices have evaporated and meat is browned, 10 to 20 minutes.
- Add chili powder (use larger amount for spicier flavor) and cumin; stir until fragrant, about 30 seconds, then add broth and tomatoes, including juice. Cover and bring to a boil, then reduce heat and simmer until meat is almost tender to bite, about 1 hour.
- Meanwhile, slice peel off squash and cut flesh into 3/4-inch cubes. Rinse celery and slice diagonally 1/4 inch thick.
- Add squash, celery, and green chilies; cover and return to a boil over high heat. Reduce heat and simmer, covered, until squash and beef are tender when pierced, about 15 minutes longer. Stir in hominy and return to a boil. Skim and discard fat. Add salt and pepper to taste.
- Serve soup from pan, or pour into a tureen. Put sour cream and cilantro in bowls and offer to add to taste.
Nutrition Facts : Calories 276.3, Fat 16.4, SaturatedFat 6.1, Cholesterol 52.9, Sodium 964.7, Carbohydrate 14.5, Fiber 2.9, Sugar 3.4, Protein 17.5
BEEF AND RICE SOUP, MEXICAN STYLE
This soup is so different, yet so delicious. Easy to prepare, just do your chopping and measuring of spices first, then all you need to do is make the soup. I can't really describe the flavor, except to say that is like no other soup I've had before--very "fresh" tasting--your tastebuds will thank you! From Easy Meals, Mexican. Don't let the long list of ingredients put you off. Doing the prep first makes it easy--chopping your veggies, and measuring the spices. And don't say yuck to the orage zest, raisins and chocolate. It all contributes the wonderfully fresh, lively taste of the soup!
Provided by ciao4293
Categories Meat
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat half the oil in a soup pot over medium high heat, add the meat and brown on all sides.
- Remove the pan from the heat, and add the wine.
- Pour the meat/wine mixture into a bowl and set aside, then put the soup pot back on the heat.
- Add the remaining oil and let it heat for a minute, add the onions, stir and cover for 3 minutes.
- Then add the green pepper, chile, garlic and carrot, stir and cover, cooking for 3 minutes.
- Then it's time to add the coriander, cumin, cinnamon, oregano, bay leaf and orange zest.
- Now add the tomatoes and bouillon, along with the beef/wine mixture--bring all of this to almost a boil, when it starts to bubble, reduce the heat to low and cover.
- Simmer gently for one hour, stirring occasionally.
- When the hour is up, add the rice, raisins and chocolate, cover again, and simmer for another 1/2 hour, until rice is tender.
- (you may need to raise the heat up a bit) Ladle into bowl and garnish with the cilantro.
Nutrition Facts : Calories 572.1, Fat 35.2, SaturatedFat 11.9, Cholesterol 77, Sodium 1995, Carbohydrate 33.4, Fiber 4.1, Sugar 13.3, Protein 25.6
MEXICAN BEEF SOUP IN TORTILLA BOWLS
Yummy tummy warming soup. Looks quite fancy when served in the tortilla bowls. Recipe is from the Beef Council.
Provided by Sandy in Oklahoma
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat Dutch oven or large saucepan over medium heat until hot. Add ground beef and onion; brown 4 to 5 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings. Season beef with cumin and pepper.
- Stir consommé, corn, tomatoes and water into beef. Bring to a boil; reduce heat to low. Simmer, uncovered, 10 minutes.
- Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, Meanwhile gently press tortillas into 6 individual microwave-safe (2-cup) soup bowls. Microwave, 3 bowls at a time, on HIGH 5 to 6 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway.
- Stir cilantro into soup; spoon soup into tortilla bowls. Garnish as desired; serve immediately.
Nutrition Facts : Calories 449.3, Fat 15.9, SaturatedFat 5.6, Cholesterol 73.7, Sodium 1318.7, Carbohydrate 43.8, Fiber 3.4, Sugar 3.9, Protein 33.5
MEXICAN-STYLE BEEF SOUP
I've had this recipe for many years and while it has a lot of components - it's delicious. The bones and marrow are key to this soup as it provides lots of flavor.
Provided by Daily Inspiration S @DailyInspiration
Categories Beef
Number Of Ingredients 17
Steps:
- Chop the beef shank into large chunks, keeping some attached to the bone. Saute the beef chunks with the chopped onion, salt and pepper. After beef has browned, add the bones, beef stock and stewed tomatoes. Bring the mixture to a boil, then reduce heat to simmer and cook approximately 1 hour until beef is tender.
- Wash and prepare vegetables. If using zucchini, chunks will need to be larger as they cook faster than chayote). Add vegetables to the soup mixture along with 1/4 cup cilantro. Add enough water to cover the vegetables and bring to a boil. Reduce heat to medium and simmer 20 minutes. Cut the cabbage in half and then in thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks in the soup and cook another 10 minutes.
- Remove the bones and serve, making sure each bowl has chunks of all vegetables. Garnish with lime, chopped onions and jalapenos. Serve with heated corn tortillas.
CALDO DE RES (MEXICAN BEEF SOUP RECIPE
Provided by duckieq
Number Of Ingredients 20
Steps:
- Press SAUTE and add the oil and onion; cooking until softened. Season the beef with salt and pepper and add to the pot. Cook until thoroughly browned. Add the tomatoes, broth and water to cover the beef. Secure the lid of the IP and ensure the valve is set to SEALING. Press MANUAL and adjust the time to 25 minutes on HIGH pressure. The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure. Once at pressure, the display will reflect 3 (the number of minutes you initially set) and will begin to countdown to 0 minutes. When the IP beeps after pressure cooking for 25 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NRP or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. When the display reflects 10 minutes (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open. Open up your IP when the pin has dropped (allow a few minutes for this to happen). Add the potato, corn, carrots, cabbage and half of the cilantro. Once again, secure the lid of the IP and ensure the valve is set to SEALING. Press MANUAL and adjust the time to 5 minutes on HIGH pressure. When the IP beeps after pressure cooking for 5 minutes, turn the setting on top of your IP to VENTING to quickly release pressure Open up your IP when the pin has dropped (allow a few minutes for this to happen). Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all and serve.
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