Hearty Caldo de Res (Mexican Beef Soup)

This hearty Mexican soup made with beef shanks, corn, yuca, and potatoes is a one-pot meal that can simmer away while you do other things.

• Preparation Time: 45 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 45 mins
• Calories: 720 Calories

Ingredients

• water to cover
• 1 large onion, chopped
• salt and ground black pepper to taste
• 2 large tomatoes, chopped
• 2 cups beef broth
• 2 cups chopped fresh cilantro
• 2 large carrots, cut into chunks
• 1 pound bone-in beef shanks
• 1 pound boneless beef shanks
• 1 pound beef oxtail, cut into pieces (Optional)
• 4 large potatoes, cut into chunks
• 1 yuca root - peeled, halved, and sliced
• 4 ears corn, cut into chunks
• 1 head cabbage, cut into chunks
• 5 zucchini, cut into chunks

Recipe Instructions

Step 1

Combine bone-in beef shanks, boneless beef shanks, oxtail, and onion in a large pot over medium-high heat. Cook and stir until beef is browned, 45 minutes to 1 hour.

Step 2

Stir beef broth, tomatoes, salt, and pepper into the pot. Simmer gently over medium heat, partially covered, until tomatoes break down, about 1 hour.

Step 3

Stir potatoes, yucca, corn, and carrot into the pot carefully with a wooden spoon. Add cilantro. Pour in enough water to cover vegetables; bring to a boil. Reduce heat and simmer, stirring carefully to avoiding mashing the vegetables, until potatoes are tender, 20 to 30 minutes.

Step 4

Stir cabbage and zucchini into the pot. Simmer until zucchini is soft, 15 to 20 minutes. Discard bones before serving.