Caldo de Res
- Serves
- 4 servings
- Prep
- 20 min
- Cook
- 120 min
- Cost
- $25.00
- Nutrition
- 720 cal · 42g protein
- one-pot
- make-ahead
- freezer-friendly
- comfort-food
- high-protein
🍳 1 pan · Picky-eater safe bet: a plain tortilla
Caldo de Res is a Mexican weeknight dinner that serves 4 and is on the table in about 140 minutes, for around $25 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain a plain tortilla works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2½ lb bone-in beef shank
- 3 count corn on the cob
- 3 count carrots
- 2 count zucchini
- 1 lb yellow potatoes
- ½ head green cabbage
- 1 count white onion
- 4 cloves garlic
- 1 can tomato sauce
- 2 count limes
- 12 count corn tortillas
- ½ cup salsa
Steps
- Put the beef shank, halved onion, garlic and 1 tbsp salt in a large pot with 12 cups water. Bring to a boil, skim the foam, then cover and simmer 90 minutes until tender.
- Stir in the tomato sauce. Add corn cut into 2-inch pieces, chunked carrots and potatoes; simmer 15 minutes.
- Add zucchini chunks and cabbage wedges and simmer 10 minutes more until all the vegetables are tender.
- Pull the meat off the bones into bite-size pieces and return it to the pot. Season with salt.
- Serve in big bowls with lime, warm corn tortillas and salsa on the side. Make it on Sunday; it reheats beautifully.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 69 g
- Fiber
- 6 g
- Sugar
- 6 g
- Fat
- 25 g
- Saturated fat
- 10 g
- Sodium
- 690 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop