Caldo De Res, Perfect Mexican Comfort Soup
Caldo de res is a dish that brings warmth, on many levels, such as appreciation for the bounty of the land, because this beef soup has so many delicious vegetables. For the Medrano household, it was also a catalyst for intimate family dissension. Some of us wanted amá, mom, to add chile serrano to the soup, to make it brighter, but others mightily said “no, way!”
Recipe for Caldo De Res, Mexican Soup
Adapted from the cookbook, “Truly Texas Mexican: A Native Culinary Heritage In Recipes”
1-1/2 pounds beef shank with bone
1 pound beef chuck, cut in large cubes
3 quarts water
2 tablespoons salt
1/2 tablespoons ground black pepper
1 turnip, peeled and cut into 2-inch pieces
1/4 cabbage, cut into 2-inch pieces
1/2 chile dulce (bell pepper), cut into 2-inch strips
2 carrots, peeled and cut into 2-inch pieces
2 medium potatoes, washed and cut into 2-inch pieces
4 green onions, washed and root ends sliced off 1/2 white onion cut into 2-inch pieces
2 ears of corn, each cut into 3 or 4 pieces
1 or 2 serrano chiles (optional), whole and removed from the soup before serving (Save the cooked chiles to make salsa another time.)
1. In a large pot, add the meat and water and bring to a boil. Reduce the heat and simmer for 1 to 2 hours, until the meat is tender. With a large spoon or ladle, skim off and discard all the foam that forms on the top.
2. Add the vegetables (except the corn), salt, and pepper, and cook for another 20 minutes. Add the corn at the last 10 minutes so it will be just tender and plump. Correct the salt before serving.
Accompany the soup with lots of chopped cilantro and lime wedges. You can also serve it with freshly baked pan de maíz, corn bread.