Last Updated on January 16, 2024 by My Back Kitchen
Immerse yourself in the comforting delight of our Caldo de Res, a beloved Mexican beef soup that’s a burst of authentic flavors and aromas. Slow-cooked to perfection, this hearty broth boasts tender chunks of beef, colorful veggies like carrots, corn, and potatoes, all seasoned with an enticing blend of spices. Each spoonful is a journey through the savory richness of the broth, the succulent goodness of the beef, and the farm-fresh appeal of vegetables. Top it off with a sprinkle of cilantro, a squeeze of lime, and warm tortillas for the perfect finish. A particular favorite of my husband, our Caldo de Res recipe is a tribute to traditional Mexican cooking, bringing homey comfort and delicious warmth to your table. Enjoy!
Caldo de Res
- 4 lbs ox tails get from your butcher, select large meaty pieces
- 1 large white onion quarted
- 2 corn on the cob cut into thirds
- 2 large carrots cut into thirds
- 2 chayote squash peeled and cut into wedges
- 4 garlic cloves
- 3 roma tomatoes diced
- ½ head of green Cabbage cored and but into four pieces
- ½ cup cilantro leaves
- 6 cups hot water
- 1 tablespoon kosher salt
- 2 whole jalapeno peppers
- 1 sweet potato do not peel, sliced into four pieces
- 1 yukon gold potato do not peel, sliced into four pieces
- 1 small apple left whole
- Heat a heavy soup pot over medium heat. Add oil and continue to heat until the oil just begins to smoke. Season the ox tails with salt and pepper, place in the pot and brown on all sides until dark mahogany brown.
- Add onion, garlic, jalapeno, tomatoes, apple and water. Bring to a boil, cover, and reduce heat to low; simmer for one hour.
- Add chayote and continue to cook for 10 minutes. Add carrots, potatoes, corn and continue to cook for 20 minutes. Add cabbage and cilantro. Cook an additional 10 minutes. Turn off heat and let the soup sit undisturbed for 30 minutes. Skim off any accumulated fat at the top. Serve with warm corn tortillas and a wedge of lime.