Mexican style beef soup / caldo d res. All Reviews for Caldo de Res (Mexican Beef Soup). – Mexican Caldo de Res (Cosido) Caldo de Res, Puchero o Cocido. It is usually served with rice and in some regions, the meat and vegetables will be served on a separate plate.
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. Bring to a boil, skimming the top when needed. You can have Mexican style beef soup / caldo d res using 9 ingredients and 8 steps. Here is how you cook that.
Ingredients of Mexican style beef soup / caldo d res
- Prepare 2 lb of beef mix.
- It’s 2 tbsp of olive oil.
- It’s 2 medium of potatoes.
- Prepare 2 slice of onion.
- Prepare 2 medium of zuchinni.
- It’s 1 large of chayote. (Optional).
- You need 4 each of carrots sliced into 1/2 inch pcs.
- It’s 3 pinch of salt to taste.
- Prepare 2 each of corn cut in 3.
Besides menudo, the one soup I identify most with in my Mom's kitchen is caldo de res. This was a typical dish prepared for Sunday night dinner during the fall. 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. Most people ate this with tortillas but she would always serve this with some Mexican cornbread baked in a cast-iron skillet.
Mexican style beef soup / caldo d res instructions
- fry the beef pieces in medium-high.
- add water into the fry'd beef.
- add potatoes, chayote, zuchinni, corn.
- let it simmer for about 10 minutes.
- add the rest of ingredients.
- let it cook for a bit longer or under you see that potatoes are finished.
- add salt.
- then finished. Happy Eating.
Makes my mouth water just thinking of this! Caldo de Res: Traditional Mexican Beef Soup. I have eaten Caldo de res in many parts of Mexico and South Texas. A delicious, traditional Mexican dish, this Caldo de Res recipe includes step-by-step instructions for a savory version of beef stew the whole family will enjoy. Remove all beef (discarding excess fat) and transfer to simmering soup.