“Caldo de Rosa” aka Caldo de Res, MY WAY!

CALDO DE RES! A yummy Mexican soup that’s definitely both hearty and satisfying;  and a total “meal in one”!  Served in bowls, full of beef chunks, potatoes, cabbage, corn, and lots of other yummy vegetables; and usually garnished with chopped onions, sliced avocado, chopped cilantro, and lime wedges; this soup is definitely a must try during those cold and dreary months. Remember, this recipe is MY WAY and not the traditional way, so no negative critiques please! 😉



2 1/2 – 3 lbs. Beef shanks with bone, cut into chunky pieces
1 large Onions, chopped
4 Garlic cloves, crushed
16 cups Water (4 quarts)
1 (14 oz. tub) Goya brand FROZEN Recaito, defrosted (pictured below)
3 Tbsp. Beef Bouillon, (pictured below)
3 tsp. Salt, to taste
2 tsp. Onion powder
2 tsp. ground Cumin
2 tsp. Garlic powder
1 tsp. Black pepper
2 tsp. Accent
2 large Tomatoes, cut into wedges
6 small – medium Potatoes, cut into large chunks
3 Carrots, peeled and cut into chunks
6 pieces frozen Corn on the cob, cut into half or thirds
1 bunch Cilantro, washed and chopped
1 large Zucchini OR Chayote, cut into chunks
1 small head Cabbage; cut into large chunks, large thick leaves removed



Wash and then cut the beef shanks into chunky pieces. To a large pot, add the meat, onion, and garlic.  Place onto the stove top on medium high heat.  Add the water, bring to a boil.


caldo1 - Copy










Combine the seasonings and then add it to the meat and water in the pot.  Stir to combine.


caldo3 - Copycaldo4 - Copy


The beef granules I used….





Add the defrosted Recaito mixture. (I’ve also added this while it was still frozen, and it was fine).  Stir to combine well.  Cover and reduce heat to medium.  Cook the meat for about  1 1/2 – 2 hours or until meat has tenderized, stirring in between cooking time.


caldo5 - Copycaldo6 - Copy










At about 30 minutes before the cooking time is up; add the potatoes and carrots.


caldo7 - Copycaldo8 - Copy










Add the tomatoes and chopped cilantro.












Add the canned chopped green chilies.  Stir to combine well.












Add the cut corn.


caldo11 - Copy










Stir to combine well.  Cover once again and allow to cook for 15 – 20 minutes or until potatoes and carrots are tender.












Remove lid and add the cabbage and zucchini or Chayote.  Stir to combine.  Cover and allow to cook on medium heat for the remaining cooking time left or until cabbage has softened slightly.












Stir and then taste the broth.  Adjust accordingly to your taste.  Remove from heat and allow to cool slightly.  Serve in bowls with avocado slices, chopped onions, chopped cilantro, Crema, and flour or corn tortillas.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s