How to Make Caldo de Res
On cold rainy days, what better way to warm up than to make caldo de res. This recipe is easy to make and has so much flavor!
My mom makes caldo throughout the year. You best believe we ate caldo even if it was hot outside. But my mom’s caldo de res was always my favorite growing up. The meat is tender and easily falls apart, the veggies are cooked perfectly and the savory beef broth is outstanding.
What is Caldo de Res?
Caldo de Res is a traditional Mexican soup that has beef and vegetables in it. When making caldo you want to make sure you are using some bone-in beef.
This is to make sure your broth comes out flavorful. Examples would be oxtail bone, beef neckbones, beef soup bones, etc.
How to make Caldo de Res
Ingredients
- 3 lbs Chuck Roast, cut into large pieces
- 2 Oxtail Bones
- 3 Carrots, cut into large pieces
- 2 Squash, cut into large pieces
- 4 Red Potatoes, halved
- 2 Roma Tomatoes
- 2 Ears of Corn, each cut into large pieces
- 5 Garlic Cloves
- 1 Onion, cut into quarters
- 1 tsp Beef Bullion
- Salt, to taste
Directions
- In a large pot add the beef and oxtail bones and add enough water to cover the meat. Place the pot on the stove and turn the heat to medium high. Once it starts to boil with a slotted spoon clean the top and remove any foam that is there.
- When there is no more foam forming at the top go ahead and add the onion and 4 garlic cloves to the pot. Turn the heat to medium and cook for 2 – 2 ½ hours or until the meat is tender.
- In the meantime, roast the tomatoes on a dry skillet until it starts to char a bit on each side. Place in a blender with 1 garlic clove and blend.
- After 2 ½ hours add the blended tomato mixture into the pot along with 1 tsp of beef bullion and a good pinch of salt. Taste and adjust seasoning to your liking. Let simmer for 5 minutes.
- Add the carrots, potatoes and corn. Cover and simmer for 30 minutes or until potatoes are fork tender.
- Add squash and cook for 5-7 minutes.
- Turn off the heat and it’s ready to serve!
# Tips and Reminders for making Caldo de Res
If you don’t have oxtail bones use any type of beef bones that you can find at your local grocery store. Example beef neckbones, beef short ribs with bone, beef soup bones.
Adding the squash toward the end helps prevent it from overcooking and getting mushy.
Enjoy with some warmed up tortillas!
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Caldo de Res
Ingredients
- 3 lbs Chuck Roast cut into large pieces
- 2 Oxtail Bones
- 3 Carrots cut into large pieces
- 4 Red Potatoes halved
- 2 Squash cut into large pieces
- 2 Roma Tomatoes
- 2 Ears of Corn each cut into large pieces
- 5 Garlic Cloves
- 1 Onion cut into quarters
- 1 tsp Beef Bullion
- Salt to taste
Instructions
- In a large pot add the beef and oxtail bones and add enough water to cover the meat. Place the pot on the stove and turn the heat to medium high. Once it starts to boil, with a slotted spoon clean the top and remove any foam that is there.
- When there is no more foam forming at the top go ahead and add the onion and 4 garlic cloves to the pot. Turn the heat to medium and cook for 2 – 2 ½ hours or until the meat is tender.
- In the meantime, roast the tomatoes on a dry skillet until it starts to char a bit on each side. Place in a blender with 1 garlic clove and blend.
- After 2 ½ hours add the blended tomato mixture into the pot along with 1 tsp of beef bullion and a good pinch of salt. Taste and adjust seasoning to your liking. Let simmer for 5 minutes.
- Add the carrots, potatoes and corn. Cover and simmer for 30 minutes or until potatoes are fork tender.
- Add squash and cook for 5-7 minutes.
- Turn off the heat and it’s ready to serve!
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