| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- One 2-pound bone-in beef chuck, cut into 1-inch cubes
- 4 cloves garlic
- 1/2 medium white onion
- Pinch salt
- 2 carrots, cut into 1-inch rounds
- 1 celery stick, cut into 2-inch pieces
- 1 chayote squash, cut in 2-inch strips
- 1 corn on the cob, halved
- 1 zucchini, cut into 2-inch chunks
- 1/2 head cabbage, quartered
- Lime wedges, for serving
- Hot sauce, for serving
- Corn tortillas, warmed, for serving
Instructions
- Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 268 |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 36 g |
| Cholesterol | 95 mg |
| Sodium | 212 mg |
Reviews
Easy recipe, felt like I didn’t get that beef flavor so I added a tablespoon of beef bouillon and molcajete de rojo for some added spice
This is such a great authentic Mexican recipe. Just like my family has cooked for years. Beef shanks (Chamorros) are great because of the flavor the bone gives off. In addition to all the wonderful veggies, we also add green beans and potatoes. One thing that I haven’t seen in the comments is the addition of a little bit of Yerba buena (mint) nicely cut up. It sounds weird, but don’t knock it till you try it. It really gives it that caldo de res flavor that I remember growing up (maybe it’s a Zacatecas thing). However you make it, this recipe is a hit!
This soup had lots of flavor. It tastes just like a Mexican caldo. This is my go to for beef & vegetable soup. Love it!!!
This recipe reminds me of my Dad’s caldo! Love it!
This had no flavor. A pinch of salt didn’t do anything, as I expected. So I added sofrito, tomato sauce, sazón, and 2 tsp of salt.
OMGoodness! I made this almost to spec, except I used beef broth cuz I needed to use up a container before expiration and added water to bring it to the 10 cups of liquid. The meat was melt in your mouth tender, the vegies cooked just right. I recently discovered Chayote so was so happy this recipe called for it. I only needed to buy the meat and the Chayote otherwise I had all of the other ingredients at hand. I served this to friends for a nice lunch. Her husband who is really finicky, loved it! So did she and so did I….I am making it again for the same two friends this weekend.
This is a deliciously classic Mexican caldo from my childhood. Marcella nailed it! You’re the BEST
This was AMAZING! Made it for my boyfriend who had a cold and he said it taste just like his ex mother in law’s caldo. He felt better instantly. The meat was so tender and we cut through it with a spoon, fell right off the bone. Keeper!
Ply the qT a A ah re a t hi p
Very good soup!