Caldo de Reyes Soup Recipe
Updated: Apr 16
10 - 12 cups water
2 lbs beef shanks with bone
1 head of garlic, peeled
1- 2 bay leaves
2 to 3 tablespoons salt
3 medium potatoes, chunked
½ - 1 Tablespoon crushed red pepper flakes- to taste
1 large onion cut into 8ths
4 carrots, sliced thick or 1 pound package of baby carrots
2 to 3 ears of corn broken into 3rds
1 large green cabbage, cut into 8 wedges
3 to 4 zucchini or yellow squash cut into ¼s
corn tortillas, if desired
1 large lime, cut into wedges, if desired
½ cup chopped cilantro
1 small white onion diced
Easy to prepare
In a large, heavy pot , I use my cast iron Dutch oven , sear the beef till brown on both sides. Add 10 cups water, garlic, bay leaves, and 1 1/2 tablespoons of salt. Bring to a boil, skimming the top when needed. Cover, reduce heat and continue cooking 1 1/2 to 2 hours or until the meat becomes tender.
Once meat becomes tender, remove bay leaves and garlic. Add potatoes to the broth, along with the onions, carrots Taste the broth for salt and season to taste. If needed add the remaining 2 cups water. Bring back up to a boil, reduce heat and continue cooking until potatoes are tender; remove potatoes and meat from the soup transfer to a large bowl, cover to keep warm.
Add pieces of corn, cabbage wedges and zucchini to the soup. Cook for just another 15 to 20 minutes, until cabbage becomes tender, but is still crisp.
Remove soup from heat and let sit while you prepare the tortillas. Warm the corn tortillas on a griddle or frying and keep warm in a tortilla warmer or foil. You could also keep them warm in a clean kitchen towel.
Divide the soup into bowls. Add corn and some of the meat to each bowl. Garnish with lime wedges, cilantro, jalapeños, onion and radishes. You can add more chili flakes for some added spice.
Serve with warm corn tortillas, if desired.
The picture shown is a lower carb version I didn’t add the potatoes or the corn on the cob.