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. 🥣
Back in the 70s my friends & I used to eat this at a small Mexican restaurant close to our home. The owner called it "Cow Soup". He wouldn't make it every day, but when we came in he's say something like, "Cow Soup on Friday" and we'd be there. I never knew it was called Caldo de Res, but when I saw you making it, and especially the corn cobs I knew it was the same. I've missed this soup. Now I'm going to make it myself! Thanks Marcy for bringing back good memories of a simpler time.🐮🥣😊
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!
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
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.
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.
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.
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 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.
@@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!
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.
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 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!
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. 🥣
Dastwa a.a.
Back in the 70s my friends & I used to eat this at a small Mexican restaurant close to our home. The owner called it "Cow Soup". He wouldn't make it every day, but when we came in he's say something like, "Cow Soup on Friday" and we'd be there. I never knew it was called Caldo de Res, but when I saw you making it, and especially the corn cobs I knew it was the same. I've missed this soup. Now I'm going to make it myself! Thanks Marcy for bringing back good memories of a simpler time.🐮🥣😊
Going to the grocery store to grab some of the ingredients.
Thank you Marcy for the recipe! 😊
That's awesome! Don't forget some hot salsa.
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
How do you raise goats then eat them? Very easily, right?
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!
Thanks! The good thing is, it's always within easy reach where you live.
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
Thank you so much for your encouragement. I appreciate your comment.
Thank you Marcy, for this delicious and nutritious. recipe. Many blessings to you and your family as well. 🙏
I'm a new subscriber I love this recipe I'm viewing your show from South Dakota
Hello to you in South Dakota. Thanks so much for watching & subscribing!
Thank for this recipe easy and nutritious. Keep the videos coming easy to follow. 🍽️
Thanks for watching! Will do!
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.
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.
Lol This caldo is famous for helping with that! Hope you get a delicious bowl of it.
You remind me so much of the Martha Stewart videos..but better☺️ Thanks for all the great recipes! ❤
You are too kind. Thank you so much for watching!🥰
Marcy, te descubrí hace poco y no me pierdo tus recetas. Ese caldo de res me parece divino. Te veo desde Puerto Rico! Saludos!
Me alegra saber que alguien está siguiendo mis recetas de Puerto Rico! Muchas gracias.
In Sonora we call it cocido de res😊Thanks!!❤
I've heard it called cocido, sometimes too. I'll eat it no matter what it's called! Lol Thanks for watching!
This looks delicious. Soon will definitely be making this. Thank you for your videos.
March that caldo recipe is great. I'm tryin that out. Thank you my dear friend. 😃
Thank YOU! I appreciate your nice comment.
Oh dang, I'm on my way. 😋😋 Looks so delicious. I also love to add red rice to mine. Thanks for sharing, you are the best.
Come on over! I just need to cook some rice.
@@marcyinspired1442 You're a sweetheart. Have a great weekend.
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.
Thank you so much! I'm so happy you were inspired by this recipe.
If I liked any kind of soup- I’d definitely try this! Looks amazing.
With all those ingredients, there's something for everyone.😊
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.
I love hearing the different variations. It all sounds wonderful. Thanks for watching!
Thanks for sharing! I've always wanted to learn how to make this, you explained it perfectly and easily. Definitely going to make!❤
Hi Marcy, have you ever tried using Beef Bone Broth for this recipe?
Marci, would you be open to holding a cooking class? I'm willing to travel from SC to attend. Surely others would love this. Enjoying your channel.
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.
Mmm, looks yummy! I forgot about this soup.
Thank you.I'll make it soon.
Glad I could give you a little reminder. Thanks for watching!
Yummy I think that’ll be for Sunday dinner have a blessed day.
Glad I could provide some Sunday dinner inspiration. Have a blessed day, too. 😊
Good morning Marcy
Looks delicious thank you from Barbara 😊
Good morning, Barbara. Hope you have a wonderful weekend. ❤ Thanks for watching!
Love that soup! Had it a my local Rincon Mexican Restaurant.
I always love hearing where people are watching from. I'm very familiar with Rincon. Thanks for watching!
@@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.
Such a fantastic recipe + video. I just subscribed… thanks!
Thank you so much for subscribing!❤
It looks so delicious 🤤 I can’t wait to make it. Thank you
I'm going to make this, looks great
It looks delicious! I've never seasoned with cumin I will try it next time. I add chayote squash. My mom always did.
Looks delicious!!
There's something for everyone with this caldo.
Definitely trying this, thank you!
Thank you for watching!
Marcy, is this soup similar to cocido? The ingredients seem so similar. I've only had cocido in restaurants. I can't wait to try your recipe! Thanks!
Yes. Some people call it cocido, so it's the same thing.
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!
Go Marcy !!!!
☀️☀️☀️☀️✝️🇺🇸
Just made It yesterday
Marcy it looks so delicious 🎉
Thanks. It's all gone. My husband really likes caldo de res.
I usually like to eat with flour tortillas or cornbread 😊
Marcy can I use tomato paste instead of tomato bouillon? Is tomato bouillon easy to find?
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.
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?
I would definitely still put russett potatoes in toward the end. If anything, I think they tend to break apart more than the red ones.
@@marcyinspired1442 thank you for getting back to me.
😋✌️✌️
Hello Marcy, Is New Mexico red Hatch chile the same ?
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.
Iv'e started putting a hand-full of raw spinach leaves in mine.
Ooooh, yum! I love spinach.
No green chiles in this? YIKES...
I add salsa at the end.
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!
@@marcyinspired1442
Customers would order it and gobble it down, so I assumed it was supposed to be that way, though it’s not to my taste.
Cumin ???? Eww
Why potatoes so late
The potatoes will break and get mushy if you put them in too early.