Oaxacan · Soup

Caldo de Res con Guajillo Chile

Name: Caldo de Res con Guajillo Chile
Total time: 2 h 54 min
Yield: Serves 4 to 6
Cuisine: Oaxacan
Ingredients: 3.8 L water, 1 gallon; 2 tbsp sea salt; 910 g bone-in beef short ribs, sliced by the butcher (about 2 lb); 910 g beef shank, sliced by the butcher (about 2 lb); 300 g carrots, chopped (about 2 1/4 cups); 600 g potatoes, sliced (about 4 cups); 220 g chayote, sliced (about 2 cups); 220 g green beans, trimmed (about 2 cups); 400 g cabbage, sliced (about 4 1/3 cups); 25 g dried guajillo chiles, seeds and stems removed (about 5); 480 ml water, for soaking the chiles; 100 g small white onion, quartered; 3 cloves garlic, peeled; 1 tsp cumin seeds, freshly ground; ¼ tsp black peppercorns, freshly ground; 2 whole cloves, freshly ground; 75 g tomatillos, husked and rinsed (about 1/2 cup); 20 g fresh cilantro; 1 sprig fresh mint; white onion, minced, to taste; serrano or jalapeño chiles, minced, to taste; limes, sliced, to taste

Short rib and shank simmered slowly until butter-tender with carrot, potato, chayote, green beans and cabbage, then brightened at the end with a strained guajillo and tomatillo purée, cilantro and mint.

YieldServes 4 to 6
Hands-on50 min
Total2 h 54 min
Difficulty

Ingredients

Broth

3.8 Lwater, 1 gallon
2 tbspsea salt
910 gbone-in beef short ribs, sliced by the butcher (about 2 lb)
910 gbeef shank, sliced by the butcher (about 2 lb)

Vegetables

300 gcarrots, chopped (about 2 1/4 cups)
600 gpotatoes, sliced (about 4 cups)
220 gchayote, sliced (about 2 cups)
220 ggreen beans, trimmed (about 2 cups)
400 gcabbage, sliced (about 4 1/3 cups)

Chile purée

25 gdried guajillo chiles, seeds and stems removed (about 5)
480 mlwater, for soaking the chiles
100 gsmall white onion, quartered
3 clovesgarlic, peeled
1 tspcumin seeds, freshly ground
¼ tspblack peppercorns, freshly ground
2whole cloves, freshly ground
75 gtomatillos, husked and rinsed (about 1/2 cup)

Finish

20 gfresh cilantro
1 sprigfresh mint

Garnishes

to tastewhite onion, minced
to tasteserrano or jalapeño chiles, minced
to tastelimes, sliced

Contains

Legumes (any)
Common beans (kidney, black, pinto, navy...)
Citrus fruits (any)
Lime
Nightshades (any)
Potato (white)
Chili peppers
Tomatillo
Onion family (any)
Onion
Garlic
Cabbage family (any)
Cabbage
Chayote
Carrot
Cilantro / coriander
Mint
Black and white pepper
Clove
Cumin
All mammal meat (alpha-gal)
Beef and veal
Chili heat (capsaicin)

Taste

Heat
Sweet
Sour / bright
Salty
Umami / savory
Richness / fat
Herbal / fresh
Aromatic spice

Texture

Tender-braised
Brothy

Equipment

Stovetop
Blender

Season

Fall
Winter

Occasion

Weekend project

Effort

45–90 min active
1–3 hours total
Difficulty 2
Make-ahead friendly
Leftovers-friendly

Nutrition

Calories: high
Protein: high
Carbs: moderate
Fat: high
Fiber: high
Sodium: high

Budget

Budget: moderate

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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