Caldo de Res/Beef Caldo

Cold front is here, Texas! That means caldo season is officially here. Caldo de Res is a very popular in Mexico, there’s chicken and beef (the second one is my favorite) Abuelitas say that caldo can cure anything, from heartaches to flu. I believe this to be the honest truth. It is also true that as soon as the weather starts cooling down we crave this delicious and comforting soup.

This is my mom’s recipe and hands down, my favorite Caldo de Res recipe. I called my mom from HEB and ask her to give me exact instructions and ingredients cause I wanted to do it right, just like she does, and I did!! Well, almost, My mom still makes the best.

Note: Beef shank is the classic cut of meat used for caldo. But I prefer using short ribs. It makes the Caldo so tasty and meaty. I Love it!

Recipe below.

About

Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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