Hearty Mexican Beef Soup

Ingredients

• 2 pounds (900g) beef shank, bone-in 2 pounds (900g) beef shank, bone-in
• 8 cups (1.9 liters) beef broth 8 cups (1.9 liters) beef broth
• 1 onion, chopped 1 onion, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 ears of corn, cut into thirds 2 ears of corn, cut into thirds
• 2 zucchinis, sliced 2 zucchinis, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the beef broth to a boil.
2. 2.
   Add the beef shank, onion, and garlic to the pot. Reduce the heat to low and simmer for 1 hour, or until the beef is tender.
3. 3.
   Skim off any foam or impurities that rise to the surface.
4. 4.
   Add the carrots, potatoes, corn, zucchinis, tomatoes, jalapeno pepper, oregano, and cumin to the pot. Season with salt and pepper.
5. 5.
   Simmer for an additional 30 minutes, or until the vegetables are cooked through.
6. 6.
   Remove the beef shank from the pot and shred the meat using two forks. Discard the bone and return the shredded beef to the pot.
7. 7.
   Adjust the seasoning if needed.
8. 8.
   Serve the Caldo de res hot, garnished with fresh cilantro and lime wedges.

Treat your ingredients with care...

• Beef shank — Slow cooking the beef shank will result in tender and flavorful meat. Make sure to remove any excess fat before adding it to the pot.
• Corn — For a burst of sweetness, use fresh corn instead of canned corn. Cut the corn into thirds to make it easier to eat.

Tips & Tricks

• For a spicier version, leave the seeds in the jalapeno pepper.
• If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with water and stir it into the soup during the last few minutes of cooking.
• Feel free to add other vegetables such as cabbage or green beans to customize the soup to your liking.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.
• Serve the Caldo de res with warm tortillas or crusty bread for a complete and satisfying meal.

Serving advice

Serve the Caldo de res in large bowls, making sure to include a generous amount of beef, vegetables, and broth in each serving. Garnish with fresh cilantro and squeeze a lime wedge over the soup just before eating to enhance the flavors.

Presentation advice

To make the presentation more appealing, arrange the vegetables and beef in an organized manner in the bowl. Sprinkle some chopped cilantro on top for a pop of color. Serve the soup with warm tortillas on the side for an authentic Mexican touch.