So when we found this seriously satisfying Caldo de Res recipe, we knew it deserves a spot as one of our favorites. Tender vegetables, fresh herbs and bone-in beef shank come together to create a ...

1) Place the beef shank and the beef soup bones in your pressure cooker along with the water. Pressure cook the bones for about 1 hour. Release the pressure according to the manufacturer.

This colorful soup is served all over Mexico, sometimes under the name caldo de res (caldo means broth and ... The most popular cut is beef shank, or chamorro as it is labeled in Latino markets.

This week, we have recipes for both caldo de res prepared with marrow-filled beef shanks and a spicy caldo de pollo made with lean, shredded chicken breast. They're both soulful and satisfying ...

With a touch of tomato, the Caldo de Res at Nachos Grill has a bright orange color to match its deep beefy flavor. A whole slice of beef shank including the round “soup bone” is served in each ...

Caldo de res is a classic dish eaten any time of year ... of beef and vegetables cooked in water to make the broth. Beef shank and chuck are the most common cuts, while typical vegetables include ...

Caldo de Res is a hearty and satisfying Mexican ... Feel free to substitute for chopped stew beef instead of shank. With bone-in portions and large vegetable chunks, a big bowl of this dish ...

Caldo de res, which translates to beef broth, is the incomparable Mexican version of beef stew, rooted in the country’s history and cuisine. It’s a soupy broth that’s light enough to enjoy ...