Caldo de Res

How To Make Caldo de Res

Mexican dishes have received great interaction and are loved by people in other countries!! Today’s dish is also a Mexican dish, Caldo de Res!! You have already prepared it, right?
Caldo de Res is a gluten-free and dairy-free beef soup, it serves more than 5 people, enjoyed anytime but is especially good for Fall. The ingredients required are easy all you need are short ribs, boneless grilled pieces of meat, corn in the cop, cabbage, and potato. You will also need beef broth, it is better if it is homemade, as it will be more delicious, the garlic powder and tomato sauce.
As for vegetables, you can use the vegetables that you like best or that you have on hand!! I usually use potatoes, carrots, cabbage, and even long green beans, it is a wonderful mixture rich in vitamins and carbohydrates. For flavoring, in many parts of Mexico, they add other fresh herbs such as oregano, marjoram, or epazote, and to add more flavor, you can use onions, garlic, or coriander, which will be great additions that you will not regret. I love adding parsley and garlic, they make the soup very tasty!! For a splendid soup, you can use some tomato paste to give some color, and you’ll need room to cook the bones and vegetables, so use a large saucepan to make this recipe.
To serve, use a large bowl. Let’s get started with the ingredients for this wonderful soup:

Ingredients:

To make the Caldo de Res you will need:

Short ribs (you can use 5 to 6).

A boneless cut of roast beef.

3 corn on the cob, cut in half or smaller.

Cabbage.

Beef broth (sprinkled on top).

Garlic powder 2 to 3 tbsp.

Two tsp. of Cumin.

1 to 2 of carrots.

4 to 6 of potatoes.

8 ounces of tomato sauce.

1 zucchini optional.

Limes.

Directions:

Step 1

First, I use Mexican rice to add in once it’s nearly done.

Step 2

Fill the pot with water (as much as you want), add the garlic powder, beef stock, cumin, and pepper, and boil the meat until it’s done to your liking for about 45 minutes or so.

Step 3

Then, add the tomato sauce and taste the broth to see if it has the flavor you want or if it needs something added.

Step 4

Add the rice to the pot ans let it boil for 10 minutes until it reaches the desired softness.

Step 5

Next, add the corn and cabbage and simmer for about 5 minutes.
For serving, to individual bowls, you can make a spicy salsa, or pico de Gallo, and cut limes too for people’s individual bowls.

And that all!! Enjoy!!