Mexican Style Beef Soup /Spanish Rice/ Agua de Limon ❤️ Caldo de Res
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Recipe Overview
Overview
This Mexican Style Beef Soup, or Caldo de Res, is a delightful dish that brings warmth and comfort to any meal. The recipe starts with a combination of neck bones, chuck roast, and beef shank, which simmer together to create a rich and flavorful broth. The addition of fresh vegetables like carrots, potatoes, and green beans not only adds nutrition but also a vibrant color to the dish.
One of the standout features of this soup is the roasting of the vegetables, which intensifies their flavors before they are added to the pot. The use of spices, particularly cumin and garlic, elevates the taste profile, making each spoonful a comforting experience. As the soup simmers, the aromas fill the kitchen, inviting everyone to gather around the table.
To serve, a squeeze of lime and a sprinkle of fresh cilantro adds a refreshing touch, making this soup not just a meal but a celebration of flavors. Whether you’re enjoying it on a chilly evening or sharing it with loved ones, this Caldo de Res is sure to become a cherished recipe in your home.
Recipe Details
Steps & Tips
Use 1.5 lbs of neck bone, 2.4 lbs of chuck roast cut into pieces, and 3 pieces of beef shank.
Add 20 cups of water to the pot and cover with a lid until boiling.
Roast 2 chile serranos, 3 Roma tomatoes, 1/4 onion, and 1 garlic clove until nicely roasted.
Tip: Always remove protein that forms on top of the pot to avoid murky soup.
Remove protein that forms on top of the pot.
Let roasted vegetables cool before grinding.
Grind 4 large garlic cloves and 1 teaspoon of whole cumin with salt.
Add 1 cup of water to the ground spices.
Cut 3/4 of a medium-sized onion into big pieces.
Add chopped onion and ground spices to the pot.
Add salt gradually to the pot.
Tip: Add salt gradually to avoid over-salting your soup.
Cover the pot and let it cook at a gentle boil.
Add 1 tablespoon of oil, a small piece of onion, and 1 mashed garlic clove to a pan.
Add 1 cup of rice to the pan and stir until golden.
Tip: Toast the rice until golden for better flavor.
Cut 2 handfuls of fresh green beans into three pieces.
Peel chiote and cut into small pieces.
Cut 3 medium-sized carrots into small pieces.
Cut 2 ears of corn into 1.5 inch pieces.
Add 1 and 3/4 cup of water and 1 tablespoon of chicken bouillon to the rice.
Add prepared vegetables to the pot.
Let vegetables cook for about 15 minutes.
Grind onions and garlic in a molcajete with salt.
Add roasted chile to the salsa mixture.
Cut 3 gold potatoes into quarters.
Add roasted tomatoes to the salsa mixture.
Tip: Use gold potatoes for better texture as they hold their shape.
Cut cabbage in half and then into pieces.
Add tomatoes to the pot.
Tip: Sweet potato adds sweetness and color to the soup.
Tip: Taste the soup before adding more salt to adjust seasoning.
Cut and add calabacita to the pot.
Cover the pot and let it cook for about 20 minutes.
Mix 1 cup of warm water with 1 cup of sugar to make simple syrup.
Juice 9 key limes and add to the simple syrup.
Tip: Use an electric juicer for easier lime juice extraction.
Blend lime juice with a piece of lime and a bit of simple syrup.
Combine lime mixture with water and stir well.
Serve the soup with a piece of meat and some rice.
Garnish with lime juice, cilantro, and salsa.
Tip: Drink agua de limón the same day to avoid bitterness.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Caldo de Res is a traditional Mexican soup often made with a variety of meats and vegetables.
- •Using beef shank adds rich flavor and depth to the broth.
- •Roasting the vegetables before adding them to the soup enhances their flavor.
- •Cilantro is often added as a fresh garnish to enhance the soup's flavor.
