I love how food, like yarn, can sew together generations.
My mom and me, circa 1983
I never met my mother’s mother, Maria (she died before I was born), but I think of her often.
I think of her at times, like last week, when after a long day all I wanted was a mug of tea and hot bath, and just as the bath water was warming up, I knocked my tea onto the concrete floor. With glass everywhere, to pray for patience — as my grandmother would have — was all that I could muster: “Dame paciencia Señor.”
And I think of her at times, like this week, when I made caldo de res, a traditional Mexican beef soup, that my grandmother made for my mom and my mom made for us.
The key to caldo de res, I think, is the timing. Here’s why: If you throw in all the vegetables at once, by the time the corn and carrots are cooked, the squash and potatoes will be slop.
So the key is to add the vegetables in the proper order (corn, carrots, celery, onion/tomato/cilantro, cabbage, potato, squash) with about fifteen minutes between each one.
Fifteen minutes between each one?
You mean it takes more than two hours to make this soup?!
Yes.
Dame paciencia Señor.
Caldo de Res: Traditional Mexican Beef Soup
Serves 4
Ingredients:
1.5 – 2 lbs. bone-in beef short ribs (about 4 ribs)
1 cob corn, peeled and cut into quarters
2 carrots, peeled and sliced into chunks
2 ribs celery, sliced into chunks
1 tablespoon olive oil
1/4 yellow onion, sliced thin
1 tomato, chopped
1/4 cup cilantro leaves, plus more for serving
1/2 green cabbage, sliced into two or three wedges
2 white potatoes, scrubbed and sliced into chunks
2 summer squash, sliced into chunks
Salt, to taste
Fresh cilantro, for serving
Lemon or lime wedges, for serving
Sliced fresh jalapeños, for serving
Corn tortillas, for serving
Instructions:
Fill a large pot with water, about 2/3 full.
Add the short ribs.
Bring the water to a boil. Then reduce the heat to medium so the water continues to bubble but is not at a rolling boil.
As foam rises to the top, skim it off with a spoon and discard.
After skimming the foam, set the lid ajar, and cook the short ribs for about 50 minutes.
Then add the corn, set the lid ajar, and cook for about 15 minutes.
Then add the celery, set the lid ajar, and cook for about 15 minutes. While the celery is cooking, heat the olive oil in a small pan over medium heat. Add the onions; cook for 1-2 minutes.
Add the tomatoes; cook for 1-2 minutes.
Add the cilantro and stir.
Pour the onion-tomato-cilantro mixture into the pot of soup. Season the soup with about 1/2 tablespoon salt (you can add more later).
Around this time, you will probably need to add more water, as much of the original water will have evaporated by now. Just dump it right in — about 2-3 cups should bring you back up to the original water line.
Then add the carrots, set the lid ajar, and cook for about 15 minutes.
Then add the cabbage, set the lid ajar, and cook for about 15 minutes.
Then add the potatoes, set the lid ajar, and cook for … you guessed it … about 15 minutes.
Finally, add the squash, and cook for 10 more minutes. Test the veggies; cook for 5-10 more minutes if needed.
Taste; add more salt if needed. Remove pot from heat.
Serve soup warm, with cilantro, lime or lemon wedges, sliced jalapeños, and corn tortillas.
i would suggest that you get more flavor if you start with the ribs without water (but a little oil) and brown them first. Then cover with water and boil.
I agree!
When you boil the ribs first you are creating a broth…
however, I agree you lose flavor going this route…
I’ve been researching this dish as my girl is craving her grandmothers dish but I’ve never made it before.
I’m making it tomorrow, following this as a base recipe with the following exceptions.
1. I have my own beef broth made from bones over time.
2. I will be using tri-tip I am going to cube, season, flour and brown.
3. I feel adding cumin will add more earthiness which will compliment the veggies.
I’ll let you know how it comes out….
Tip: save the rib bones. Bake them then crack and boil with celery, carrots and onions salt / pepper to taste. Reduce and add water several times (kind of like french onion soup) finally strain. I like to freeze in Ice cube trays and add to sauces, veggies and other preparations as needed…
Oh wow — I bet your broth was delicious! I will be saving rib bones in the future — thanks for the suggestion! Best, Marie
You are beautiful and a genius. Thanks for making a traditional, some what complicated soup very easy to make.
Hi Nina! Well that is the nicest comment ever
Thank you for taking time to leave a note. I’m thrilled to hear that you enjoyed the soup. Best, Marie
I dislike all canned soups and will only eat homemade recipes so today I tried yours and am happy to report that it permanently replaces another recipe I was using. I love that the flavors are so bold that I’m able to limit how much salt I add to the soup as I like to watch my sodium intake. As with most made-from-scratch recipes, it did require several hours in the kitchen, but it is absolutely worth it and I have leftovers!! Thank you for sharing your recipe!!
Hi! I’m so glad to hear you enjoyed the recipe! Thanks for the note! Best, Marie
I made caramelized onions for a french onion soup (separate dinner). I had some extra and put about 1/2 cup into the pot of caldo when I reheated it. It added a lot of flavor. It doesn’t change the essential character of the broth, but intensified it.
Oh wow! Love this Alan! Thanks for the idea!
Great recipe! Made it this weekend for the one big storm we get here southern Cali! It was awesome! Gonna try it again once it’s New Mexico green chile season and incorporate them into the onion tomato mixture. Keep up the good work!
Hi Marie, I’ve been married for 40 years n never made caldo always found it was too complicated. Thank you so much yours was so easy to follow. By the way this it was so delicious that I’m making again.