As I mention in this video, there are many ways to make Caldo de Res and different ingredients people put in it. I'm limited to what I can fit in my 8qt. pot, but I still manage to squeeze a lot in there. 😂 Let me know in the comments how you make yours. It will help give others more ideas. 🥣
I need this soup this morning! Had a little to much fun last night with friends and now I'm feeling it. Your soup looks sooo delicious that I now have to go get a bowl from the market.
Your video, "CALDO DE RES: Delicious, Nutritious, & Comforting/Classic Mexican Beef Soup," offers a fantastic recipe for a classic Mexican beef soup, which looks incredibly delicious and nutritious. The combination of various vegetables and flavors in the soup makes it an ideal choice for a comforting meal, especially during cold fall or winter evenings. Your video provides a great guide to making this traditional dish, and your viewers are sure to appreciate it. Keep sharing your culinary expertise and delicious recipes! 🍲👨🍳 #MexicanCuisine #ComfortFood #SoupRecipe
Hey Marci. In 1998, I retired to Mexico (Baja Sur) and married a Mexican widow. I lived there for 17 years, occasionally working as a chef in a high-end restaurant near la Bahía de Concepción. I grew up in California and loved to visit Mexico and fell in love with the cuisine. I really like your channel as it features the kinds of food that I love to cook and eat. I haven't watched all your videos... yet... but, since I raised goats, they were a staple in our diet. Can you either refer me to some of your videos featuring goat meat or make a video with it? Seafood was plentiful in Baja so one of my favorite- and my signature dish- was Camarones Rancheros. All my kids HAVE to have it when they visit me at the cabin in Idaho. Rick
Another dish I was introduced to in Las Cruces! I rarely make it but I enjoy it when I have it! Great, now that I watched this I want some, especially now that the weather snapped! Great Job on a classic!
This is one of my husband's comfort foods, he loves when I put the corn on the cob in, but I rarely do. (I always forget to buy it!) That reminds me, I still have a big head of cabbage I don't know what to do with.
The corn is usually the first thing we eat when we have this. Then when I heat up leftovers, I bummed there's never any left. Hope you used that cabbage. If not in a caldo, in something else. Have you every made cabbage rolls? I'd love to find a good recipe for that.
That looks delicious! 😋 I’ve never tried seasoning my Caldello with cumin and tomato bouillon but I will next time. I add a peeled and diced turnip and 1 large chopped jalapeño.
Oh my gosh, I love Caldo de Rez. It's hard to find good ones. I've been wanting to try and make it. I have never made it even though I love it. Oh my gosh, I am so glad that you put this video up for Caldo de Res. I enjoy your channel so much. We're from New Mexico.
@@marcyinspired1442 yes, I now reside in Minnesota, transplanted from California. In California I have several hispanic friends, learnd how to speak Spanish and eat delicious Mexican foods. Back in the day I would hangout with my friend on the weekends and in the morning and his mom would make fresh tortillas and huevos con papas. To this day I cook weekend breakfast with huevos and diced potatoes, but with store bought tortillas because I don't know how to make from scratch lol.
Looks great! When you lived in La Mesa where did your family buy beef shank like this one? We'll be back in Las Cruces soon so hope to find some there. Thanks!
We always shopped in Las Cruces, but rarely could we afford to eat beef. My mom would take a single piece of chuck and cut it into small pieces. Now, that I'm older, I know beef shank is what is traditional in this recipe, along with other cuts of beef. I'm sure you'll find lots of restaurants in Las Cruces that serve caldo de res, and many meat markets that will help direct you to what you need if you want to make it yourself. Thanks for watching!
Oh my goodness! You are too sweet! Thank you for encouraging me like that. That would be fun. God would have to orchestrate that, for sure, because that is beyond anything I could hope for or imagine.
One question: Would you put your potatoes in at the same time if you use different potatoes. I know that red and white potatoes cook quicker than Russett. If you were using russet potatoes, would you have put the russet potatoes in earlier or at the same time?
The tomato bouillon is usually right next to the chicken bouillon at stores. You can find it in little cubes or in a plastic jar. But, you absolutely can use tomato paste instead.
The same as what? I'm not sure what you're asking. If you mean the same as green Hatch chile, it's not at all. They're two completely different flavors, even though it comes from the same plant. Green chile is roasted and peeled before it's used in different dishes. When it ripens, it turns red, and the red chile is dried and turned into sauces. They're both wonderful in different ways. Hope this is what you were asking. If not, feel free to leave another comment.
Every time I’ve had this in restaurants the soft veggies like zucchini have been waaaay over cooked. The cooks they employ don’t really know or care what they’re doing. Or maybe they think it’s supposed to be mushy…
Yea, it's kind of tricky to get the vegetables to all cook evenly. But not adding the potatoes and squash until the very end, should take care of that. You can also take it off the stove just before they're fully cooked, because it's so hot, they will continue to cook after. That should ensure it wont turn mushy. Thanks for watching!
