mexican beef soup

Birria Ramen is loaded with FLAVOR. Featuring tender beef and ramen noodles in a rich, spicy broth. Add your favorite toppings and enjoy. 

Birria Ramen

water

guajillo chiles ((stems and seeds removed))

ancho chiles ((stems and seeds removed))

garlic

oregano

thyme

cloves

cinnamon

beef bouillon

bay leaves

chuck

salt and pepper ((to taste))

olive oil

Tapatio Ramen ((containers))

Lime ((optional))

Diced Onion ((optional))

Cilantro ((optional))

Radishes ((optional))

Boil 1 cup of water to hydrate the dried chiles.

While the water is boiling, remove the stems and seeds from the chiles.

Place the chiles in the hot water.

Turn off the heat.

Place a lid on the pot and let stand for 5 minutes, or until chiles are pliable.

Add all the spices and rehydrated chiles into a blender.

Add 3 cups of water.

Blend until smooth.

Strain the sauce and set aside until ready to use.

For the Sauce:

Heat oil in a large stock pot.

Season the beef on both sides with salt and pepper.

Sear the beef on all sides.

Place the seared beef and sauce in a slow cooker on low for 6 to 8 hours.

To Cook the Beef:

Chop up the beef and return to the pot to keep warm.

Open up Tapatio container.

Ladle over the dried noodles birria broth until completely covered.

Add beef.

Return the lid to the top and set aside for 5 minutes, or until noodles have softened.

Sprinkle in some of the container spice package until you reach desired heat level.

Stir to combine.

Top with your favorite toppings and enjoy!

To Assemble Birria Ramen Soup:

This caldo de res recipe is loaded with beef meats, bones, and vegetables. It is hearty, deliciously comforting, and perfect to serve along with homemade tortillas, salsa, and a good squeeze of lime.

Caldo de Res

beef shank

marrow bones

corn ears

potatoes

carrots

cabbage

zucchini

tomato paste (optional)

oz green beans (trimmed)

onion

garlic (skin on)

cilantro

salt (to taste)

Wash the meat and bones under cold water, place in a large bowl and cover with water. Let them soak for 30 minutes.

Discard the soaking water and place everything in a large stockpot covered with 2 inches of water.

Add a spoonful of salt, garlic, and onion.

Bring to a boil and cook for 30 minutes, discarding the foam that forms on the surface.

Set heat to medium, cover the pot, and cook for about 1 hour and 30 minutes, making sure the ingredients are always covered with liquid. If necessary, add more water to the pot.

Once the meat is cooked and tender. Add all the vegetables, pushing them down with a spoon to immerse them into the broth.

Cook for 20-25 minutes or until all vegetables are nicely tender.

Adjust salt to taste, turn off the heat, and serve with tortillas, salsa, and rice.

Mexican beef soup made in a rich beef broth base loaded with vegetables

Caldo de Res (Mexican Beef Soup)

water (divided)

beef (bone-in shanks and roast;)

onion (quartered)

bay leaf

salt

zucchini (chopped)

yellow squash (chopped)

russet potatoes (chopped)

roma tomatoes (chopped)

¼ large cabbage (chopped)

corn (cut

cilantro (handful)

tomato sauce

Leave beef shanks on bone and cut beef roast into 1 inch chunks.

Place a large pot over high heat and add 8 cups of water, onion, garlic cloves, bay leaf, salt, and beef. Cover with lid and leave on high heat until the water comes to a boil, about 15 minutes.

Reduce heat to medium and leave to simmer for 20 minutes. After simmering remove beef shanks and cut the beef into chunks and add back in to pot with bones.

Add in the rest of the ingredients, cover, and simmer on medium heat for an additional 30 minutes until veggies have cooked and become tender.

Can I throw this into croc pot and have it ready after work for dinner?

This Mexican Beef Stew is a twist on a classic stew recipe. It&#039;s hearty, comforting, and filled with vegetables and tender beef.

Mexican Beef Stew Recipe

onion, large dice

carrots,

potatoes, washed and peeled and cut into large chunks

(10 ounces) cans diced tomatoes with green chiles

beef broth

(15 ounces) can black beans, rinsed and drained

quick cooking tapioca

taco seasoning

Preheat the oven to 275°F.

Place all the ingredients in a large oven-safe pot and mix to combine. Place lid on top and bake for 4 hours.

Remove pot from oven and serve.

This looks very tasty. i will love to try it out.

This stew was so comforting and full of flavor, thank you for sharing this amazing recipe!

This was so good; I am not typically a big fan of stew, but this recipe changed my mind!

Mmmm, this sounds delicious, just what i need. going to try this this week. thanks for the recipe!!

A great tasting stew mexicaN style. Not much different than regular stew. If you like chuNks of meat with potatoes you will like this!

I love the Mexican twist on this classic stew! The taco seasoning adds a yummy flavor &amp; it's even more hearty!

What a delicious twist to regular beef stew. My family loved it!

This is so hearty and delicious! SUch a perfect Stay inside day meal!

Beef stew has always been a favorite of ours, but adding these extra ingredients, makes it even better!! It's such a hearty stew, packed with lots of flavor!

https://content.jwplatform.com/videos/WUysnvfU.mp4

This Mexican Beef Stew is a twist on a classic stew recipe. It’s hearty, comforting, and filled with vegetables and tender beef.

Mexican Beef Stew.mp4

Caldo de res, or Mexican beef soup, is more than just meat and broth. It’s a well-seasoned brew of vegetables, herbs, and two cuts of beef!

Caldo de Res (Vegetable Beef Soup)

beef

lb beef chuck (cubed (See Note 1))

garlic (smashed)

tbsp kosher salt

corn

carrots (peeled,

jalapeño

oz chickpeas (drained)

mint

cilantro (chopped)

limes (quartered)

In a large dutch oven or soup pot, add 10 cups water, beef shanks, beef chuck, garlic, bay leaves, and the salt. Bring to a boil, reduce heat to simmer, cover and cook for 90 minutes, or until the meat is tender. Skim off and discard any brown foam floating at the top.

Remove the beef shank/bones and with a slotted spoon remove the pieces of cooked beef chuck, bay leaves and garlic cloves. Transfer cooked beef shank/bones to a bowl, and set aside to cool. Transfer cooked beef chuck pieces to a small bowl. Discard the bay leaves and garlic cloves. Taste, and add 1 beef bouillon cube to the pot if more beef flavor is desired.

Add the potatoes, corn, carrots, jalapeno and 2 cups of water to the pot.

Bring soup to a boil, then add the cabbage, zucchini, chickpeas and mint (See Note 2). Cover and turn heat to simmer and cook until vegetables are tender and cooked through, (check potatoes and carrots with fork), about 15 minutes.

While the vegetables are cooking, pick over and remove any bits of meat from the bones and discard bones. Add meat to small bowl with beef chuck.  Chop the meat into small bite size chunks and add to soup pot. Cook another 5 minutes to heat meat through.

Remove mint sprigs and discard. Season with salt and pepper, stir everything thoroughly. Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Serve and top each bowl with cilantro, freshly squeezed lime juice and warm tortillas, or bollio rolls (optional).

Now I know what to do with the ox tail in my freezer.

My house smells amazing! I added additional seasoning, my own preference! But I LOVED the cabbage ! Never tried it with this or chickpeas before

Enjoy having alternative ways to cook one of my favorite crock pot soups. I didn't have time before the storm to wait for crock pot soup so tested this receipe out. It didn't call for onions I'm surprised but I did try very little chickpeas for the crunch I guess and it wasn't bad since they took on beef flavor but I wouldn't use them continuously. Was good stove version.

Have made this soup twice, and believe me, it is great! Thanks for sharing recipe with us Kevin. It has been a hit with my family. 👍🏻

Made this and my whole family loved.  Will be making it again.  Just quick question I love your bowls.  Where can I get some.

bouillon cube!? really? Can't get a quality beef flavor out of other ingredients like making a stock or using actual beef broth or stock, or Worcestershire sauce? Hard to get past a cook that cuts corners that much. Sorry.

Kevin thank you for your recipe my mom Used to make this when I was a child and I have been to different restaurants but it not like making your self. The two ingredients I added was green bell pepper and yellow squash. Eating my soup I had a ratatouille experience

https://content.jwplatform.com/videos/0a0Tx8nX.mp4

Caldo de Res is Mexican soup with beef and tender vegetables in flavorful bone broth. Make this recipe for a nourishing vegetable beef soup!

Caldo de Res is a flavorful Mexican beef and vegetable soup tat simmers for hours in a beautiful homemade broth.

Caldo de Res (Mexican Beef &amp; Vegetable Soup)

1-1.5 lbs chuck roast,

Tbsp salt

¾ tsp black pepper,

tsp cumin

onion,

celery,

5-6 potatoes, cut into big chunks

green onions

1.5 zucchinis, cut into big chunks

corn cobs,

green beans

cabbage,

In a large soup pot (we used a...

In a large soup pot (we used a 7qt dutch oven), place beef shank (whole pieces ), chuck roast cubes, 12 cups of water, bay leaves, whole garlic head, onion, salt, pepper and cumin powder. Mix well. Bring this to boil, then reduce the temperature to medium low and let it simmer.

Once the meat starts cooking, some greasy foam...

Once the meat starts cooking, some greasy foam will start appearing on top of the broth. Remove as much as possible to get the clear broth.

Simmer the Caldo, covered, anywhere in from 2.5...

Simmer the Caldo, covered, anywhere in from 2.5 hours to 3 hour plus, till your meat is tender.

Discard the whole garlic head and bay leaves....

Discard the whole garlic head and bay leaves. Add in cilantro, mint and green onion, along with carrots and celery. Cook for another 30-40 minutes, uncovered.

Add in potatoes and green beans. Cook for...

Add in potatoes and green beans. Cook for 10- 15 minutes, uncovered.

Add corn and zucchini, simmer for another 10-15...

Add corn and zucchini, simmer for another 10-15 minutes, uncovered.

Add in cabbage, cook till all the vegetables...

Add in cabbage, cook till all the vegetables are cooked, yet hold a little crunch, about 10-15 more minutes.

Discard the bones from the beef shank, cut...

Discard the bones from the beef shank, cut the larger meat chunks into your desired size.

Serve the caldo immediately with a dash of...

Serve the caldo immediately with a dash of lime, cilantro and hot sauce or salsa (optional) .

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Birria Ramen

Caldo de Res

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Caldo de Res (Vegetable Beef Soup)

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Top 6 mexican beef soup recipes from across the web

The most viewed mexican beef soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Birria Ramen

Caldo de Res

Caldo de Res (Mexican Beef Soup)

Mexican Beef Stew Recipe

Caldo de Res (Vegetable Beef Soup)

Caldo de Res (Mexican Beef &amp; Ve...

The most viewed mexican beef soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Caldo de Res (Mexican Beef & Ve...