A hearty and comforting Mexican beef soup, slow-simmered with tender beef and loaded with chunky vegetables like corn, potatoes, and carrots. It's a complete, soul-warming meal in a bowl.
Prep25 min
Cook150 min
Servings6
Serving size: 2.5 cups
533cal
40gprotein
59gcarbs
19g
Ingredients
2.5 lb Bone-in Beef Shank (Cut into 2-3 inch pieces)
Perfectly fluffy white rice, cooked simply on the stovetop. This versatile staple is the ideal base for countless meals, from curries to stir-fries, and is ready in under 25 minutes.
Enjoy the authentic taste of fresh, homemade corn tortillas with this simple recipe. Using just three ingredients, you can create soft, pliable tortillas that are perfect for tacos, enchiladas, or enjoying on their own. They're naturally gluten-free and far superior to store-bought versions.
Warm up with Caldo de Res! This iron-boosting, soul-satisfying beef soup is the ultimate comfort food.
This tex_mex dish is perfect for lunch. With 1005.34 calories and 49.88g of protein per serving, it's a nutritious choice for your meal plan.
fat
Corn on the Cob
(Shucked and cut into 2-inch rounds)
3 large Carrots (Peeled and cut into 1-inch chunks)
3 medium Yukon Gold Potatoes (Peeled and quartered)
2 medium Zucchini (Cut into 1-inch chunks)
0.5 cup Cilantro (Freshly chopped, plus more for garnish)
3 pcs Limes (Cut into wedges for serving)
Instructions
1
Sear Beef and Aromatics
Pat the beef pieces dry with a paper towel and season generously with 1 teaspoon of salt and the black pepper.
Heat the avocado oil in a large stockpot or Dutch oven over medium-high heat until shimmering.
Carefully place the beef in the pot in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until a deep brown crust forms. Remove the beef and set aside.
Place the onion halves (cut-side down) and garlic cloves in the pot. Cook for 3-4 minutes until they are lightly charred. This adds a deep, roasted flavor to the broth.
2
Simmer the Broth
Return the seared beef to the pot. Add 12 cups of water, the bay leaves, and Mexican oregano. Scrape the bottom of the pot to release any browned bits.
Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
Use a fine-mesh sieve or large spoon to skim off any foam or impurities that rise to the surface during the first 20-30 minutes. This is crucial for a clear broth.
Cover the pot partially, leaving a small gap for steam to escape. Simmer for at least 2 hours, or until the beef is becoming tender.
3
Cook the Vegetables
Add the carrots, potatoes, and corn rounds to the pot. Ensure they are submerged in the broth. Continue to simmer for 20 minutes.
Add the zucchini chunks to the pot. Simmer for another 10-15 minutes, or until all vegetables are fork-tender and the beef is completely tender.
Do not overcook the vegetables; they should be soft but not mushy.
4
Finish and Serve
Carefully remove and discard the onion halves and bay leaves. If desired, you can remove the beef, shred it off the bone, and return the meat to the pot.
Stir in the chopped cilantro and the remaining 1 teaspoon of salt. Taste the broth and adjust seasoning with more salt if needed.
Ladle the hot soup into large bowls, ensuring each serving has a generous amount of beef, vegetables, and broth.
Serve immediately with lime wedges on the side for squeezing over the soup, and extra cilantro for garnish.
Serving size: 1 cup
253cal
5gprotein
56gcarbs
0gfat
Ingredients
1.5 cup long-grain white rice (Such as Basmati or Jasmine)
3 cup water (cold water)
Instructions
1
Rinse the rice
Place the rice in a fine-mesh sieve.
Rinse under cold running water, swirling the rice with your hand, until the water runs clear. This should take about 1-2 minutes.
Drain the rice thoroughly to remove all excess water.
2
Cook the rice
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the rinsed rice and water.
Bring the mixture to a full rolling boil over medium-high heat, which should take about 3-4 minutes.
As soon as it boils, immediately reduce the heat to the lowest possible setting.
Cover the saucepan with the lid and let it simmer gently for 15 minutes. Do not lift the lid during this time.
3
Rest and fluff the rice
After 15 minutes, remove the pan from the heat but keep it covered.
Let the rice stand undisturbed for 10 minutes. This allows the residual steam to finish cooking the grains.
Remove the lid and gently fluff the rice with a fork, lifting and separating the grains from the bottom up.
2 cup Masa Harina (Instant corn masa flour, not cornmeal)
1.5 cup Warm Water (Plus more as needed, up to 1.75 cups total)
0.5 tsp Salt (Fine sea salt is recommended)
Instructions
1
Prepare the Masa Dough
In a large bowl, whisk together the masa harina and salt to combine.
Gradually pour in 1.5 cups of warm water while mixing with your hands. Continue to mix until a shaggy dough forms.
Knead the dough in the bowl for 3-5 minutes. The final texture should be smooth, firm, and springy, similar to soft play-doh. If it's crumbly, add more water, 1 tablespoon at a time. If it's too sticky, add a little more masa harina.
Cover the bowl with a damp kitchen towel and let the dough rest for 15-20 minutes. This allows the masa to fully hydrate.
2
Portion and Shape the Dough
After resting, divide the dough into 16 equal portions. For consistency, you can use a kitchen scale (each ball should be about 35-40g).
Roll each portion between your palms to form a smooth, crack-free ball.
Keep the dough balls covered with the damp towel to prevent them from drying out as you work.
3
Press the Tortillas
Heat a comal or a large cast-iron skillet over medium-high heat. It's ready when a drop of water sizzles and evaporates instantly.
Cut a zip-top plastic bag into two squares. Open your tortilla press and place one square on the bottom plate.
Place a dough ball in the center, cover it with the second plastic square, and close the press. Press down firmly but gently to form a 5-6 inch tortilla.
If you don't have a press, place the dough ball between the plastic sheets and press it flat with the bottom of a heavy skillet or a pie plate.
4
Cook the Tortillas
Carefully peel the top plastic off the tortilla, then flip it onto your hand and peel off the bottom plastic.
Lay the tortilla on the hot comal. Cook for about 45-60 seconds, until the edges begin to dry and it releases easily from the surface.
Flip the tortilla and cook for another 60-90 seconds on the second side, until you see brown spots.
Flip it a final time and cook for 10-20 seconds. The tortilla should puff up in the middle. Gently press the center with a spatula to encourage puffing.
Repeat with the remaining dough balls, adjusting the heat as needed to prevent burning.
5
Keep Warm and Serve
As each tortilla is cooked, transfer it to a tortilla warmer or a plate lined with a clean kitchen towel.
Keep the tortillas covered to trap the steam, which makes them soft and pliable.
