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Caldo de Res
Posted on 9/18/26 at 8:55 am
Posted on 9/18/26 at 8:55 am
Anyone ever made it?
I am going to give it a go this weekend. I've looked at several recipes and it seems simple enough, kind of a Mexican Pho. Like Pho, the key is the broth. Unlike Pho and more like a traditional beef/vegetable soup, it has different veggies and there are not so many aromatics to add at the end.
I think I will use a couple of oxtails for the beef and bones.
I am going to give it a go this weekend. I've looked at several recipes and it seems simple enough, kind of a Mexican Pho. Like Pho, the key is the broth. Unlike Pho and more like a traditional beef/vegetable soup, it has different veggies and there are not so many aromatics to add at the end.
I think I will use a couple of oxtails for the beef and bones.
Posted on 9/18/26 at 3:41 pm to SpotCheckBilly
Beef shank is traditional. But don’t over complicate. Get some stew beef and some beef bones up in there.
It’s more Mexican Chicken Noodle Soup than it is pho, but in some ways they all hit the same mark don’t they.
Hit it up with lime at the end. That stuff will fix you right up if homemade
It’s more Mexican Chicken Noodle Soup than it is pho, but in some ways they all hit the same mark don’t they.
Hit it up with lime at the end. That stuff will fix you right up if homemade
Posted on 9/19/26 at 9:30 pm to SpotCheckBilly
Yes, I’ve made it. My mom loves it. It’s not my favorite Mexican dish.
Give me carne guisada any day.
Give me carne guisada any day.
Posted on 9/20/26 at 8:26 am to SpotCheckBilly
There is an authentic Mexican restaurant in Tuscaloosa called Antojitos Izcalli that makes it every Wednesday. They sell out quickly. They use oxtails (beef tails).
Posted on 9/20/26 at 6:51 pm to uaslick
quote:
There is an authentic Mexican restaurant in Tuscaloosa called Antojitos Izcalli that makes it every Wednesday. They sell out quickly. They use oxtails (beef tails).
I had two oxtails in the freezer and wanted to make some space. They worked fine. I pulled the meat off the bone after a couple of hours and set it aside while the stock kept simmering, then strained it, added the meat back, plus the veggies. I made some salsa casera and quesadillas to go with it. Turned out pretty good.
Posted on 9/20/26 at 9:30 pm to SpotCheckBilly
My honduran gf makes their version of it. It is good
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