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Caldo de res recipe (Mexican Beef Soup)
Brenda Cisneros
Easy recipe to make and authentic Caldo de res or mexican beef soup
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Course
Main Course
Cuisine
Mexican
Servings
8
people
Calories
482
kcal
Ingredientes
1x
2x
3x
6
lbs
beef meat
(beef shanks, beef tails, ribs or mixed bone)
6
lts
water
6
pc
carrot
sliced
3
pc
chayote squash
peeled and diced
1/2
pc
cabbage
1/2
pc
onion
4
pc
garlic
6
pc
red potatoes
8
pc
bay leaves
6
pc
zucchini
sliced
3
pc
corn
in halves
2
pc
roma tomatoes
diced
3
tsp
salt
Instrucciones
Add 6 liters of water to a large pot.
Place the beef meat with the salt, garlic, onion, and bay leaves over medium heat, and cook for two hours.
Then, add the corn and let everything cook for half an hour more.
When the beef meat is soft, add the carrots, and a few minutes later add the chayotes, cabbage, red potatoes, zucchini, and tomatoes.
Let the caldo de res cook for about ten minutes over low heat until the vegetables soften. be careful not to cook too much because they fall apart.
Serve the Mexican beef soup hot, with rice and tortillas.
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Nutrition Facts
Caldo de res recipe (Mexican Beef Soup)
Serving Size
1 people
Amount per Serving
Calories
482
% Daily Value*
Fat
17
g
26
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
211
mg
70
%
Sodium
1064
mg
46
%
Potassium
1177
mg
34
%
Carbohydrates
1
g
0
%
Fiber
0.3
g
1
%
Sugar
0.1
g
0
%
Protein
76
g
152
%
Vitamin A
192
IU
4
%
Vitamin C
1
mg
1
%
Calcium
75
mg
8
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.