Photo: Cala
Caldo de Res (Mexican Beef Soup)
19 ingredients
30 min + 2 hr
8 servings
openrecipes
"This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro."
Estimated Nutrition (whole recipe, rough)
775
Calories
40g
Protein
31g
Fat
92g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Jalapeno | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Chayote | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds beef shank, with bone
- 1 tablespoon vegetable oil
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 onion, chopped
- 1 (14.5 ounce) can diced tomatoes
- 3 cups beef broth
- 4 cups water
- 2 medium carrot, coarsely chopped
- 1/4 cup chopped fresh cilantro
- 1 potato, quartered (optional)
- 2 ears corn, husked and cut into thirds
- 2 chayotes, quartered (optional)
- 1 medium head cabbage, cored and cut into wedges
- 1/4 cup sliced pickled jalapenos
- 1/4 cup finely chopped onion
- 1 cup chopped fresh cilantro
- 2 limes, cut into wedges
- 4 radishes, quartered
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes