Caldo de Res & Caldo Verde & Caldo Tlalpeño Recipes

Caldo de Res

Imagine enjoying a bowl of soup that comforts your soul as well as satisfying your hunger. Caldo de res is a traditional Mexican beef soup that just does that. It's no surprise that this recipe has become a favorite in many homes because of its flavorful broth, tender beef chunks, and colorful items of vegetables. Let's look at the unique qualities of caldo de res and how you might include the tradition into your cooking.

What Is Caldo de Res?

Caldo de res is a classic Mexican soup that smoothly combines the flavors of beef and vegetables. Using bone-in beef shanks, which slowly boil and release a depth of flavor that only the marrow provides. You have a tasty, healthy, and satisfying meal when you add a variety of fresh vegetables.

Caldo de Res Recipe

Ingredients

For the Soup:

• 2 pounds beef shank (bone-in)

• 1 tablespoon vegetable oil

• 2 teaspoons salt

• 2 teaspoons ground black pepper

• 1 onion, chopped

• 3 cups beef broth

• 1 (14.5-ounce) can diced tomatoes

• 4 cups water

• 2 medium carrots, coarsely chopped

• ¼ cup fresh cilantro, chopped

• 2 chayotes, quartered (optional)

• 2 ears corn, husked and cut into thirds

• 1 potato, quartered (optional)

• 1 medium cabbage, cored and cut into wedges

For Garnishing:

• 1 cup fresh cilantro, chopped

• ¼ cup pickled jalapeños, sliced

• ¼ cup finely chopped onion

• 2 limes, cut into wedges

• 4 radishes, quartered

How to Make Caldo de Res?

Prepare the Beef

〰 Start by cutting the beef off the bones into small cubes, leaving some meat on the bones. This combination of meat and bone adds depth to the broth.

Brown the Meat

〰 Heat the vegetable oil in a large soup pot over medium-high heat. Add the beef and bones, seasoning them with salt and pepper. Brown the meat on all sides to lock in the flavor.

Build the Broth

〰 Cook the chopped onion until it becomes tender and begins to turn a light shade of brown. Add diced tomatoes and beef broth and stir until everything simmers gently. Cover the pot, the beef should be tender after about an hour of cooking.

Add Vegetables

〰 Add four cups of water and return the soup to a simmer. Add the cilantro and carrots and simmer for about ten minutes. After that, add the potatoes, corn, and chayotes.

Finish with Cabbage

〰 Make sure the cabbage wedges are completely submerged in the soup by pressing them in. Simmer until all the vegetables are soft and flavorful.

Serve

〰 Make sure that every serving of the soup contains a little bit of each of the following: meat, vegetables, and that delicious broth. Add some lime juice, fresh cilantro, and optional garnishes like radishes or jalapeños to top it off.

How to Store Caldo de Res

If you are lucky enough to have leftover soup, keep it in the refrigerator in an airtight container. It can be stored for up to 5 days. It will taste as nice as the first day if you just reheat it in the microwave or on the stovetop.

Caldo Verde

Moving on to another delicious soup, caldo verde is a favorite among Portuguese people. The combination of potatoes, kale, and smokey linguiça sausage in this simple recipe results in something amazing.

Caldo Verde Recipe

Ingredients

• 4 tablespoons olive oil, divided

• 1 medium onion, minced

• 1 garlic clove, minced

• 6 medium potatoes, peeled and thinly sliced

• 2 quarts cold water

• 6 ounces linguiça sausage, thinly sliced

• 2 ½ teaspoons kosher salt

• Ground black pepper to taste

• 1 pound kale, rinsed and julienned

How to Make Caldo Verde

Prepare the Base

〰 Heat 3 tablespoons of olive oil in a large pot over medium heat. Sauté the minced onion and garlic until fragrant—about 3 minutes.

Cook the Potatoes

〰 Add the thinly sliced potatoes and stir for a couple of minutes. Pour in the water, bring to a boil, and then lower the heat. Simmer until the potatoes are soft and cooked through.

Cook the Sausage

〰 In a another skillet, fry the linguiça sausage over medium heat while the potatoes are cooking. Cook until the smokey fat is released, then drain the excess grease.

Blend the Soup

〰 After the potatoes are soft, purée them in an immersion blender until they are smooth and creamy.

Combine and Simmer

〰 Add the sausage to the potato mixture and season it with salt and pepper, simmer the mixture for 5 more minutes.

Add the Kale

〰 Add the kale and simmer until it becomes tender and vibrant green in color. Drizzle some olive oil over the top and serve with fresh bread.

Caldo Tlalpeño

Caldo tlalpeño is a Mexican chicken soup that is stuffed with chickpeas, smokey chipotle peppers, and vegetables. This tasty and nutritious soup is perfect for a cozy meal.

FAQs

Can I freeze caldo de res?

Absolutely. Freeze it in airtight containers for up to three months.

What’s a good substitute for linguiça sausage?

Smoked chorizo works wonderfully.

How spicy is caldo tlalpeño?

It’s mildly spicy, but you can adjust the heat by adding more or fewer chipotle peppers.

Can caldo verde be made vegetarian?

Sure! Swap the sausage for smoked tofu and use vegetable stock.

What’s the best side dish for these soups?

Crusty bread or warm tortillas pair perfectly with any of these soups.

Caldo Tlalpeño Recipe

Ingredients

To Cook the Chicken:

• 20 oz boneless chicken breast

• ¼ white onion

• 1 garlic clove

• 8 cups water

• 1 teaspoon salt

For the Soup:

• 2 tablespoons vegetable oil

• 9 oz carrots, peeled and sliced

• 2 tablespoons white onion, finely chopped

• 10 oz tomatoes, chopped

• 1 garlic clove

• 3½ oz green beans, chopped

• 1 cup cooked chickpeas (canned is fine)

• 2 cilantro sprigs

• 4 epazote leaves (optional)

For Garnishing:

• 1 avocado, diced

• 4 oz Mexican cheese (queso fresco or panela)

• 2 chipotle peppers in adobo

How to Make Caldo Tlalpeño

Cook the Chicken:

〰 Add the chicken to a stockpot with water, salt, onion, and garlic. For extra flavor, you can optionally add cilantro, celery, or parsley. Cover and bring to a boil, then lower the heat and simmer until the chicken is cooked for about 45 minutes.

〰 Strain the broth and set it aside. Shred the chicken when cool enough to handle.

Cook the Carrots:

〰 In a stockpot, heat the vegetable oil over medium heat. Add the sliced carrots and cook for about 5 minutes and stirring occasionally.

Prepare the Tomato Sauce:

〰 To make a smooth sauce, blend 1 cup of the chicken broth with the chopped tomatoes and garlic.

Combine Ingredients:

〰 Add the chopped onions to the carrots in the pot and cook for 2 minutes. Stir in the tomato sauce and cook for 8 more minutes.

Build the Soup:

〰 Pour the leftover chicken broth into the pot and then add the green beans, chickpeas, cilantro, epazote leaves (if using), and shredded chicken. Simmer gently for about 6 minutes.

Serve and Garnish:

〰 Make sure there is chicken, vegetables, and broth in every bowl when you ladle the soup into them. Add chipotle peppers, crumbled cheese, and chopped avocado as garnish. Serve with lime wedges and warm tortillas.

Your Go-To Guide For:

Caldo de Pollo & Caldo de Camaron Recipes ↗

Best Bone Broth Recipe: Chicken, Beef & Turkey ↗

For More Articles Check: KoolKitchen.pk