Caldo De Res My Way
Caldo De Res My Way is a comforting and hearty Mexican beef soup, perfect for cozy meals. This flavorful dish combines tender beef, vegetables like corn, potatoes, carrots, and cabbage, along with aromatic spices like cumin, adobo seasoning, and garlic.
It’s a versatile recipe that can be customized with ingredients such as zucchini and green chile, depending on your preferences.
Slow-cooked to perfection, the beef becomes wonderfully tender, while the broth absorbs all the rich flavors, making it a satisfying and nutritious meal. Perfect for chilly days or when you need a filling family dish!
Why You’ll Love This Recipe:
People will love Caldo De Res My Way because it offers a comforting, rich, and flavorful experience.
The slow-cooked beef becomes incredibly tender, and the broth absorbs all the delicious spices and savory ingredients like cumin, garlic, and adobo seasoning.
The mix of hearty vegetables like potatoes, corn, and carrots adds a satisfying texture, making each spoonful filling and nourishing.
Plus, its versatility means it can be tailored to personal preferences with optional ingredients like green chile or zucchini.
It’s the perfect meal for warming up on a cold day or serving a crowd!
Key Ingredients:
Beef roast (or your preferred protein, ideally with bone for added flavor)
Yellow onions, garlic, and cilantro for aromatic flavor
Carrots, potatoes, and corn for hearty vegetables
Cabbage and zucchini for added texture (optional)
Adobo seasoning, cumin, and pepper for seasoning
Beef consommé and broth for a rich base
Optional diced tomatoes and green chile for extra flavor
Caldo De Res My Way
Ingredients:
6 ears of corn or more broken in half
8 potato’s peeled and cut into chunks
2 yellow onions
1 whole cabbage
6 cloves of garlic
8 carrots cut in chunks or how ever you like
1 bunch of cilantro
2 cups celery diced
2 tablespoons adobo seasoning
1 tablespoon salt
1 tablespoons cumin
1 tablespoon pepper
1 cu diced tomatoes if you like
Green chile is optional to your liking
Instructions:
I use beef consume and a beef broth. Use as much as you like approximately 16 ounces and 1 cup water.
1 beef roast or what ever protein you like. I didn’t have one with the bone. The beef bone is very delicious when cooked into your Caldo . The marrow is delicious.
Cook your beef with your onion, salt ,pepper,adobo,cumin and garlic. I usually cook it overnight on my slow cooker on low. I like the beef to fall apart when it’s done. I cook my carrots in with the beef.
I add the potato’s about half way through.
I add everything else the last hr of cooking . The cabbage cooks quickly so do that last.
You also add zucchini but I didn’t have any
Saturday : Wow thanks for all the interest in this recipe. It’s a very versatile Caldo if you don’t have something for it just use what you have. A good warm Caldo is always good. If you make it post your pic .
Notes:
Slow Cooking for Flavor: The longer the beef cooks, the more flavorful and tender it will become. Cooking overnight on low heat in a slow cooker ensures the meat is fall-apart tender.
Versatile Ingredients: This recipe is very flexible. If you don’t have an ingredient on hand, you can substitute it with what you do have. For example, if you don’t have zucchini, you can leave it out or replace it with other vegetables like squash.
Adjusting Seasonings: The adobo seasoning, cumin, and pepper create a flavorful base, but feel free to adjust the seasoning levels to suit your taste, especially if you prefer a spicier caldo.
Add Vegetables at the Right Time: Add heartier vegetables like potatoes and carrots early in the cooking process. More delicate vegetables like cabbage and zucchini should be added near the end to avoid overcooking.
Broth Base: Using beef consommé and broth adds richness to the soup, while water can be added to adjust the consistency. You can always adjust the amount of broth for a thicker or more soupy consistency.
Bone-in Beef: If you have a beef roast with the bone in, it adds extra depth and richness to the broth. The marrow from the bone adds a delicious flavor.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 350 kcal | Protein: 35g | Fat: 15g | Saturated fat: 5g | Carbohydrates: 35g | Fiber: 6g | Sugars: 6g | Cholesterol: 50mg | Sodium: 800mg | Potassium: 800mg
Frequently Asked Questions:
Can I use a different type of meat in this recipe?
Yes! While beef is the traditional choice for caldo de res, you can use other meats like chicken, pork, or even lamb if preferred.
Keep in mind that cooking times may vary depending on the type of meat you use.
Bone-in cuts work best as they add more flavor and richness to the broth.
Can I make this recipe in a pressure cooker or Instant Pot?
Absolutely! If you’re short on time, you can use a pressure cooker or Instant Pot.
Cook the beef on high pressure for about 40-50 minutes, then release the pressure and add the vegetables for another 10-15 minutes of cooking.
This will help tenderize the meat and develop the broth more quickly.
What vegetables can I add to customize the caldo?
This recipe is very versatile.
If you like, you can add other vegetables such as zucchini (if available), green beans, or bell peppers.
You can also experiment with different root vegetables like turnips or parsnips for added flavor.
Is it necessary to cook the beef overnight in a slow cooker?
While cooking the beef overnight in a slow cooker gives the best result for tender meat and rich broth, you can also cook it for a shorter time on the stove (about 2–3 hours) or in a pressure cooker as mentioned earlier.
Can I make this recipe ahead of time?
Yes! Caldo de res actually tastes even better the next day as the flavors have more time to meld together.
You can prepare it in advance and refrigerate it for up to 3-4 days.
Just reheat and enjoy.
You can also freeze it for longer storage if needed.
Can I use different types of broth for this recipe?
Yes! While the recipe suggests beef consommé and beef broth, you can substitute with chicken broth or vegetable broth if preferred.
Beef broth gives a richer flavor, but other broths will still work well in this caldo.
How can I make this dish spicier?
If you want to add more heat to the caldo, consider adding fresh green chile, jalapeños, or hot sauce to taste.
You can also increase the amount of cumin and add chili powder or crushed red pepper flakes for more spice.
Can I make this recipe without a slow cooker?
Yes, you can! If you don’t have a slow cooker, you can make it on the stovetop.
Just cook the beef in a large pot with the seasoning and vegetables, then simmer for 2-3 hours on low heat until the beef is tender and the flavors have melded.
Do I have to use all the vegetables listed?
Not at all! The recipe is very flexible, so if you’re missing some vegetables like zucchini or cabbage, feel free to leave them out or substitute with other ingredients.
You can add more of the vegetables you enjoy or have on hand, such as bell peppers or squash.
Can I use frozen vegetables in this recipe?
While fresh vegetables provide the best flavor and texture, you can use frozen vegetables if needed.
Just make sure to add them later in the cooking process, as frozen vegetables cook faster than fresh ones.