{"id":12379,"date":"2025-09-24T18:59:17","date_gmt":"2025-09-24T18:59:17","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=12379"},"modified":"2025-09-24T18:59:17","modified_gmt":"2025-09-24T18:59:17","slug":"caldo-de-res","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/09\/24\/caldo-de-res\/","title":{"rendered":"Caldo de Res\u00a0"},"content":{"rendered":"
\"\"<\/a>
Alicia Boes<\/figcaption><\/figure>\n

This hearty Mexican beef soup is full of tender meat, sweet corn, and chunky vegetables that make every bite comforting. The best part? There are no rules add as much meat or as many veggies as you like. I usually double up on carrots because my husband loves them. And while it\u2019s perfect for the colder months, my husband will tell you it\u2019s just as good on a hot summer day.<\/p>\n

Ingredients<\/strong><\/p>\n

    \n
  • 2\u20135 lbs chuck roast, cut into chunks<\/li>\n
  • 3 zucchini, cut into large pieces<\/li>\n
  • 3 lbs carrots, peeled and cut into chunks (I add extra for my husband!)<\/li>\n
  • 1 head of cabbage, cut into wedges<\/li>\n
  • 10 ears of corn, cut into halves or thirds<\/li>\n
  • 8 potatoes (yellow or your choice), quartered<\/li>\n
  • 1 medium onion, diced<\/li>\n
  • 3 tbsp minced garlic<\/li>\n
  • 1 bunch cilantro, tied together or left whole<\/li>\n
  • Oil (for browning)<\/li>\n
  • Salt & black pepper (to taste)<\/li>\n
  • Seasonings: onion powder, garlic powder, chicken Knorr, beef Knorr<\/li>\n<\/ul>\n

     <\/p>\n

    Instructions<\/strong><\/p>\n

    \u00a0\u00a0\u00a0\u00a01\u00a0\u00a0\u00a0\u00a0Brown the meat<\/strong>: Heat oil in a large pot. Season chuck roast chunks with salt and pepper, then brown on all sides.<\/p>\n

    \u00a0\u00a0\u00a0\u00a02\u00a0\u00a0\u00a0\u00a0Saut\u00e9 aromatics<\/strong>: Add diced onion and cook until tender. Stir in garlic and cook for 1 minute.<\/p>\n

    \u00a0\u00a0\u00a0\u00a03\u00a0\u00a0\u00a0\u00a0Build the broth<\/strong>: Add half of the carrots and the bunch of cilantro. Cover with water. Bring to a boil, then reduce to a simmer.<\/p>\n

    \u00a0\u00a0\u00a0\u00a04\u00a0\u00a0\u00a0\u00a0Add corn<\/strong>: Drop in the corn pieces and continue simmering until the meat is almost tender.<\/p>\n

    \u00a0\u00a0\u00a0\u00a05\u00a0\u00a0\u00a0\u00a0Add root veggies<\/strong>: Stir in potatoes and the remaining carrots. Cook about 10 minutes.<\/p>\n

    \u00a0\u00a0\u00a0\u00a06\u00a0\u00a0\u00a0\u00a0Finish with tender vegetables<\/strong>: Add cabbage wedges and zucchini. Cook until all vegetables are soft and the meat is fully cooked.<\/p>\n

    \u00a0\u00a0\u00a0\u00a07\u00a0\u00a0\u00a0\u00a0Season to taste<\/strong>: Adjust flavor with salt, onion powder, garlic powder, chicken Knorr, and beef Knorr.<\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    This hearty Mexican beef soup is full of tender meat, sweet corn, and chunky vegetables that make every bite comforting. The best part? There are no rules add as much meat or as many veggies as you like. I usually double up on carrots because my husband loves them. And while it\u2019s perfect for the<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[278],"class_list":["post-12379","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t