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Caldo De Res Puerto Rican Recipe

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Caldo de Res (Mexican Beef Soup) + VIDEO
Caldo de Res (Mexican Beef Soup) + VIDEO from inmamamaggieskitchen.com

Description

Caldo de Res is a traditional Puerto Rican beef soup that is perfect for cold winter nights. This hearty soup is made with tender beef, vegetables, herbs, and spices that are slow-cooked together to create a rich and flavorful broth. It is a comforting meal that is easy to make and perfect for feeding a crowd.

Prep Time

Prep time for this recipe is approximately 30 minutes.

Cook Time

Cook time for this recipe is approximately 2 hours.

Ingredients

  • 2 lbs beef shank
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 tomatoes, diced
  • 1 green bell pepper, diced
  • 1 cup chopped cilantro
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tsp salt
  • 8 cups water

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons

Method

  1. Heat a large pot over medium-high heat.
  2. Add the beef shank and sear on all sides until browned.
  3. Remove the beef from the pot and set aside.
  4. Add the onion and garlic to the pot and sauté until softened, about 3-4 minutes.
  5. Add the tomatoes, green bell pepper, cilantro, cumin, oregano, and salt to the pot and cook for another 3-4 minutes.
  6. Return the beef shank to the pot and add water.
  7. Bring the soup to a boil, then reduce heat to low and simmer for 2 hours, or until the beef is tender.
  8. Remove the beef from the pot and shred it using two forks.
  9. Return the shredded beef to the pot and stir to combine.
  10. Season with additional salt and pepper to taste.

Notes

Caldo de Res is traditionally served with white rice, avocado, and lime wedges. You can also add additional vegetables such as carrots, potatoes, or corn to the soup if desired.

Nutrition Info

  • Calories: 200
  • Protein: 20g
  • Fat: 8g
  • Carbohydrates: 10g
  • Fiber: 2g

Recipe Tips

To save time, you can use pre-cut beef stew meat instead of beef shank. If using beef stew meat, reduce the cooking time to 1-1.5 hours. You can also make this recipe in a slow cooker by searing the beef and sautéing the vegetables in a pan first, then transferring everything to a slow cooker and cooking on low for 6-8 hours.

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