12 Comforting Caldo De Costilla Recipes That Warm the Soul

When the weather gets chilly, Caldo De Costilla becomes my go-to comfort food. This hearty beef rib soup is rich in flavor and steeped in tradition. Each version, whether spicy, creamy, or brimming with fresh veggies, offers a unique touch of love. It’s the perfect dish to bring loved ones together around the table. Let’s explore some heartwarming recipes that promise to create cozy, cherished moments.

Traditional Colombian Caldo De Costilla

Caldo De Costilla, a hearty and comforting Colombian beef rib soup, is a dish that evokes warmth and nostalgia, often enjoyed on chilly days or during family gatherings. The rich flavors of the beef ribs combined with aromatic herbs and vegetables create a soul-soothing broth that’s both nourishing and satisfying.

Traditionally served with a side of rice and avocado, this dish isn’t just a meal, but an experience that brings people together.

Making Caldo De Costilla is a straightforward process that involves simmering beef ribs with an array of vegetables and spices. The key to a delicious broth lies in allowing the ingredients to meld together over a gentle heat, creating a flavorful and aromatic soup. This recipe is designed to serve 4-6 people, making it perfect for a family dinner or a gathering with friends.

Ingredients (Serves 4-6):

• 2 lbs beef short ribs
• 8 cups water
• 2 medium potatoes, peeled and cut into chunks
• 2 medium carrots, sliced
• 1 medium onion, quartered
• 3 cloves garlic, minced
• 1 bunch cilantro, roughly chopped
• 1 teaspoon cumin
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 lime, cut into wedges (for serving)
• 1-2 avocados, sliced (for serving)
• Cooked white rice (for serving)

Cooking Instructions:

1. Prepare the Beef Ribs: Begin by rinsing the beef short ribs under cold water to remove any impurities. Pat them dry with a paper towel. This step guarantees a cleaner broth and better flavor.
2. Sear the Ribs: In a large pot over medium-high heat, add a drizzle of oil and sear the beef ribs on all sides until they’re browned. This will enhance the flavor of the broth. Remove the ribs from the pot and set them aside.
3. Sauté the Aromatics: In the same pot, add the quartered onion and minced garlic. Sauté for about 2-3 minutes until fragrant and translucent, stirring frequently to avoid burning.
4. Add Water and Ribs: Return the beef ribs to the pot and pour in the 8 cups of water. Stir in the cumin, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 hours. This slow cooking will tenderize the beef and create a rich broth.
5. Add Vegetables: After 1.5 hours, add the potatoes and carrots to the pot. Continue to simmer for an additional 30-40 minutes until the vegetables are tender and the beef is falling off the bone.
6. Finish with Cilantro: Stir in the chopped cilantro during the final 5 minutes of cooking. This adds a fresh, aromatic flavor to the soup.
7. Serve: Once everything is cooked, ladle the soup into bowls. Serve with lime wedges, sliced avocado, and a side of cooked white rice for a complete meal.

Extra Tips:

For an even richer flavor, consider adding a few whole spices like cloves or a bay leaf to the pot while simmering. If you prefer a thicker broth, you can mash some of the potatoes in the soup before serving.

Finally, let the soup rest for a few minutes before serving; this will allow the flavors to develop further. Enjoy your Caldo De Costilla with a sprinkle of additional cilantro on top for a vibrant finish!

Spicy Caldo De Costilla With Aji

Caldo De Costilla is a traditional Colombian beef rib soup that provides warmth and comfort, especially on chilly days. This spicy variation incorporates aji, a vibrant sauce made from fresh peppers, adding a delightful kick to the soup. The combination of tender beef ribs simmered with aromatic vegetables creates a rich and flavorful broth, making it a perfect dish for family gatherings or a hearty weeknight meal.

Serve it with a side of rice and the aji sauce for an authentic Colombian experience. This dish not only warms the soul but also tantalizes the taste buds with its unique blend of spices and ingredients. The aji sauce, made with fresh cilantro, tomatoes, and hot peppers, can be adjusted to suit your spice preference, ensuring that everyone at the table can enjoy the dish to their liking.

Preparing Spicy Caldo De Costilla With Aji is a wonderful way to explore Colombian cuisine and share a delicious meal with loved ones.

Ingredients (Serves 4-6):

• 2 lbs beef ribs
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 carrots, sliced
• 1 bell pepper, chopped
• 1 tablespoon cumin
• 1 teaspoon black pepper
• 1 tablespoon salt (or to taste)
• 8 cups water
• 1 cup corn (frozen or fresh)
• 1 cup fresh cilantro, chopped
• 1 tablespoon vegetable oil

For the Aji Sauce:

• 2 medium tomatoes, chopped
• 1 small red onion, finely chopped
• 1-2 hot peppers (e.g., jalapeño or serrano), finely chopped
• 1 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Cooking Instructions:

1. Prepare the Beef Ribs: In a large pot, heat the vegetable oil over medium heat. Add the beef ribs and sear them until they’re browned on all sides. This step helps to enhance the flavor of the ribs and creates a rich base for the soup.
2. Sauté the Vegetables: Once the ribs are browned, add the chopped onion and minced garlic to the pot. Sauté for about 3-5 minutes until the onion is translucent and fragrant, stirring occasionally to prevent burning.
3. Add Water and Seasonings: Pour in 8 cups of water along with the cumin, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 hours. This allows the flavors to meld and the meat to become tender.
4. Add Vegetables: After the ribs have simmered, add the diced potatoes, sliced carrots, bell pepper, and corn to the pot. Continue to simmer for an additional 30-40 minutes, or until the vegetables are cooked through and the beef is tender.
5. Prepare the Aji Sauce: In a separate bowl, combine the chopped tomatoes, red onion, hot peppers, fresh cilantro, lime juice, and salt. Mix well and set aside. This fresh condiment will add a burst of flavor to the soup when served.
6. Serve the Soup: Once the soup is fully cooked, taste and adjust the seasoning if necessary. Serve hot in bowls, accompanied by the aji sauce on the side for those who want to add extra spice and flavor.

Extra Tips: When making Spicy Caldo De Costilla, feel free to customize the vegetables based on your preferences or what you have on hand. For an even richer broth, you can add beef bones alongside the ribs.

If you prefer a thicker soup, consider mashing a few of the potatoes into the broth. Additionally, let the soup cool and refrigerate overnight for even deeper flavors; it can be reheated the next day.

Caldo De Costilla With Vegetables

Caldo de Costilla, a traditional Mexican beef rib soup, is known for its rich, hearty flavor and comforting warmth. This savory dish is often enjoyed during colder months but can be savored anytime you crave a satisfying meal. The addition of fresh vegetables not only enhances the flavor but also adds a nutritious element to the soup, making it a well-rounded dish perfect for family gatherings or cozy dinners at home.

Preparing Caldo de Costilla with vegetables is relatively straightforward, and the result is a deliciously fragrant soup that fills your kitchen with warmth. The tender beef ribs simmered with an array of vegetables create a soul-soothing experience that can be easily customized. Whether you prefer a spicier kick or a milder flavor, this soup can be adjusted to suit your personal taste.

Ingredients (Serves 4-6):

• 2 pounds beef short ribs (costilla)
• 8 cups water
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 zucchini, sliced
• 1 medium onion, quartered
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 2-3 sprigs of fresh cilantro, chopped
• 1-2 jalapeños or serrano peppers, whole (optional)
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Ribs: Begin by rinsing the beef short ribs under cold water to remove any excess blood or impurities. Pat them dry with paper towels. This step helps in ensuring a cleaner broth.
2. Brown the Ribs: In a large pot, heat a tablespoon of oil over medium-high heat. Once hot, add the beef ribs and sear them on all sides until they’re nicely browned. This process enhances the flavor of the meat and adds depth to the broth.
3. Add Water and Bring to a Boil: After browning the ribs, pour in 8 cups of water. Bring the mixture to a rapid boil, skimming off any foam or impurities that rise to the surface. This step is essential as it will help create a clearer soup.
4. Add Aromatics and Simmer: Once boiling, add the quartered onion, minced garlic, and optional peppers to the pot. Reduce the heat to low and cover, allowing the soup to simmer for about 1 hour. This allows the flavors to meld and the meat to become tender.
5. Incorporate Vegetables: After 1 hour, add the sliced carrots, diced potatoes, zucchini, and corn to the pot. Season with salt and pepper to taste. Continue to simmer for another 30-40 minutes, or until the vegetables are tender and the beef is falling off the bone.
6. Finish and Serve: Once the soup is ready, stir in the chopped cilantro. Taste and adjust seasoning if necessary. Serve hot with lime wedges on the side for added flavor.

Extra Tips:

When preparing Caldo de Costilla, feel free to experiment with different vegetables according to your preference or seasonal availability. Some popular additions include green beans, cabbage, or even radishes.

For a richer flavor, consider adding a splash of soy sauce or a couple of bay leaves during the simmering process. Remember that letting the soup rest for a bit after cooking will allow the flavors to deepen even further, so if you can wait, it might just get even better!

Creamy Caldo De Costilla

Creamy Caldo De Costilla is a comforting and hearty Colombian soup made primarily with beef short ribs, vegetables, and a touch of cream to create a rich, velvety texture. This dish is perfect for cold days or whenever you’re in need of a warm, satisfying meal.

The combination of tender meat and aromatic vegetables creates a symphony of flavors that will have your family and friends asking for seconds. This recipe not only highlights the traditional aspects of Caldo De Costilla but also adds a creamy twist that elevates its taste and texture.

With a balance of spices and the creaminess from the addition of dairy, this dish is sure to become a new favorite in your household. Serve it with a side of rice or crusty bread for a complete meal.

Ingredients (Serves 4-6)

• 2 lbs beef short ribs
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and diced
• 1 cup corn (fresh or frozen)
• 1 bell pepper, chopped
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 6 cups beef broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Cooking Instructions

1. Prepare the Ingredients: Start by gathering all of your ingredients. Chop the onion, garlic, carrots, potatoes, and bell pepper, and set them aside. This will make the cooking process smoother.
2. Brown the Short Ribs: In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the beef short ribs and brown them on all sides. This step adds depth of flavor to the broth.
3. Sauté Aromatics: Once the ribs are browned, remove them from the pot and set them aside. In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant.
4. Add Remaining Vegetables: Add the sliced carrots, diced potatoes, corn, and bell pepper to the pot. Stir well to combine all the vegetables with the sautéed onion and garlic.
5. Combine Ingredients: Return the browned short ribs to the pot. Sprinkle the ground cumin, paprika, salt, and pepper over the mixture. Pour in the beef broth, ensuring that the ribs and vegetables are fully submerged.
6. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender and falling off the bone.
7. Add Cream: Once the beef is tender, remove the short ribs and shred the meat off the bones, discarding any excess fat. Return the shredded meat to the pot and stir in the heavy cream. Allow the soup to simmer for an additional 10-15 minutes.
8. Serve: Taste and adjust the seasoning if necessary. Ladle the creamy caldo into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an added zing.

Extra Tips

When making Creamy Caldo De Costilla, feel free to customize the vegetables to your liking! You can add green beans, zucchini, or even a handful of spinach towards the end of cooking for added nutrition.

Additionally, if you want a thicker consistency, you can blend a portion of the soup and stir it back into the pot before adding the cream. Enjoy the rich flavors of this comforting dish!

Caldo De Costilla With Corn

Caldo De Costilla is a traditional Mexican beef rib soup that’s comforting and hearty, perfect for family gatherings or a cozy dinner. This version incorporates sweet corn, which adds a delightful sweetness and texture to the dish, balancing the rich flavors of the beef. The combination of spices, vegetables, and tender meat creates a nourishing and satisfying meal that warms you from the inside out.

To prepare Caldo De Costilla with Corn, you’ll need to take your time to let the flavors meld beautifully. The slow cooking process allows the beef ribs to become incredibly tender while infusing the broth with a deep, savory flavor. Each bowl is filled with delicious morsels of meat, vibrant vegetables, and sweet corn, making it a dish that everyone will love.

Ingredients (Serves 4-6):

• 2 pounds beef short ribs
• 2 medium onions, quartered
• 4 cloves garlic, minced
• 4 medium carrots, sliced
• 3 medium potatoes, diced
• 2 cups corn kernels (fresh or frozen)
• 1-2 jalapeños, halved (optional)
• 1 tablespoon salt (or to taste)
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 8-10 cups water
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Beef Ribs: Begin by rinsing the beef short ribs under cold water. Pat them dry with paper towels. In a large pot, add the ribs and cover them with water. Bring the water to a boil over medium-high heat to help remove excess impurities. Once boiling, skim off any foam that rises to the surface.
2. Add Aromatics: After skimming, add quartered onions, minced garlic, salt, black pepper, cumin, and oregano to the pot. Lower the heat to a simmer and cover the pot. Let it cook for about 1.5 to 2 hours, or until the beef is tender and easily pulls away from the bone.
3. Incorporate Vegetables: Once the beef is tender, add the sliced carrots and diced potatoes to the pot. If using jalapeños, add them at this point. Allow the soup to simmer for an additional 20-25 minutes, or until the vegetables are cooked through.
4. Add Corn: After the vegetables are tender, stir in the corn kernels. Simmer for another 10-15 minutes, allowing the corn to cook and the flavors to meld together.
5. Final Seasoning: Taste the broth and adjust the seasoning as needed, adding more salt or pepper to your preference. If you prefer a little heat, you can leave the jalapeños in the soup or remove them if you want a milder flavor.
6. Serve: Ladle the soup into bowls, ensuring each portion gets a good amount of meat and vegetables. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the soup.

Extra Tips: For an even richer flavor, consider browning the beef ribs in the pot before boiling them for the first time. This step adds depth to the broth. You can also customize the vegetables based on what you have on hand; zucchini or green beans are great additions. Finally, let the soup sit for a few hours or overnight in the refrigerator; it tastes even better the next day as the flavors continue to develop!

Slow Cooker Caldo De Costilla

Caldo De Costilla, a traditional Mexican beef rib soup, is a hearty and flavorful dish perfect for any occasion. The slow cooker method allows the rich flavors to meld beautifully while ensuring the meat becomes tender and succulent.

This comforting soup is filled with vegetables like potatoes, carrots, and corn, making it a wholesome meal for family and friends. By utilizing a slow cooker, you can prepare this dish with minimal effort, letting the cooker do the work while you go about your day.

This recipe is designed for a serving size of 4-6 people, making it ideal for family gatherings or a cozy dinner at home. The combination of spices and fresh ingredients creates a delightful broth that will warm you from the inside out. Enjoy a bowl of this delicious Caldo De Costilla with some warm tortillas or crusty bread for a complete meal.

Ingredients:

• 2 lbs beef short ribs
• 6 cups water
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium potatoes, diced
• 2 medium carrots, sliced
• 1 cup corn kernels (fresh or frozen)
• 1-2 jalapeño peppers, sliced (optional for heat)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Ingredients: Start by rinsing the short ribs under cold water to remove any impurities. Pat them dry with paper towels and season them with salt and pepper.

Chop the onion, mince the garlic, and prepare the vegetables (potatoes, carrots, and corn) as directed in the ingredients list.

2. Brown the Ribs (Optional): For added flavor, you can brown the beef short ribs in a skillet over medium-high heat for about 5-7 minutes on each side. This step is optional but enhances the taste of the broth.

3. Add Ingredients to Slow Cooker: Transfer the beef ribs to the slow cooker. Add the chopped onion, minced garlic, diced potatoes, sliced carrots, corn kernels, and optional jalapeños.

Sprinkle the ground cumin and dried oregano over the top.

4. Add Water: Pour the 6 cups of water into the slow cooker, ensuring that the ingredients are mostly submerged. This will create a flavorful broth as the soup cooks.

5. Cook: Cover the slow cooker and set it to low heat for 6-8 hours or high heat for 3-4 hours. The longer cooking time on low heat will yield more tender meat and a richer flavor.

6. Check Seasoning: About 30 minutes before serving, taste the broth and adjust seasoning with additional salt and pepper if needed.

7. Serve: Once the beef is tender and the vegetables are cooked through, ladle the caldo into bowls.

Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the soup.

Extra Tips:

For an even heartier soup, consider adding more vegetables such as zucchini or bell peppers. If you enjoy a little heat, feel free to include additional jalapeños or even a splash of hot sauce.

Leftovers can be stored in the refrigerator for up to three days, and the flavors will continue to improve as they meld. You can also freeze the soup for later enjoyment; just make sure to leave some space in the container for expansion.

Enjoy your comforting bowl of Slow Cooker Caldo De Costilla!

Caldo De Costilla With Potatoes

Caldo de Costilla, a traditional Mexican beef rib soup, is a comforting dish that’s perfect for any occasion. This delicious recipe incorporates tender beef ribs simmered to perfection with potatoes, vegetables, and aromatic spices, creating a hearty and flavorful broth. The addition of potatoes not only enhances the dish’s texture but also adds a delightful creaminess that complements the savory beef.

Whether served on a chilly day or as a hearty family meal, this caldo is sure to warm your heart and fill your stomach.

Making Caldo de Costilla With Potatoes is a straightforward process and can be completed in less than two hours. This recipe is perfect for serving 4-6 people, making it ideal for family gatherings or small get-togethers. With a blend of fresh ingredients and simple cooking techniques, you’ll find yourself enjoying this delightful dish that brings the taste of Mexico right to your table.

Ingredients:

• 2 lbs beef short ribs
• 4 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, chopped
• 1 bunch cilantro, chopped
• 1-2 jalapeños, sliced (optional for spice)
• 8 cups beef broth or water
• 1 tablespoon salt (to taste)
• 1 teaspoon black pepper
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Beef Ribs: Begin by rinsing the beef short ribs under cold water to remove any impurities. Pat them dry with paper towels. This step guarantees that the meat is clean and ready to absorb the flavors during cooking.
2. Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef ribs and brown them on all sides, approximately 5-7 minutes. Browning the meat enhances its flavor, giving a rich depth to the final broth.
3. Add Aromatics: Once the ribs are browned, add the chopped onion, minced garlic, and sliced jalapeños (if using) to the pot. Sauté them for about 3-4 minutes until the onions become translucent. This step builds the base flavor of the soup.
4. Add Broth and Season: Pour in the beef broth or water, making certain the meat is fully submerged. Stir in the salt, black pepper, and cumin. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 30-40 minutes to tenderize the meat.
5. Incorporate Vegetables: After the initial simmering, add the cubed potatoes, sliced carrots, and chopped celery to the pot. Stir gently to combine. Continue simmering for an additional 20-25 minutes, or until the potatoes and carrots are tender.
6. Finish with Cilantro: Once all the ingredients are cooked through, stir in the chopped cilantro. Allow the soup to sit for a few minutes off the heat to let the flavors meld.
7. Serve: Ladle the caldo into bowls and serve hot with lime wedges on the side. Squeezing fresh lime juice over the soup enhances its flavor and adds a revitalizing brightness.

Extra Tips:

For a richer flavor, consider adding a splash of beer or a tablespoon of tomato paste while simmering the broth. You can also customize your caldo by incorporating other vegetables such as corn or zucchini.

If you prefer a spicier soup, feel free to adjust the amount of jalapeños or add a pinch of cayenne pepper. Leftovers can be stored in the refrigerator for up to three days, and the flavors will deepen as it sits. Enjoy your Caldo de Costilla With Potatoes!

Herb-Infused Caldo De Costilla

Caldo De Costilla, a traditional Mexican beef rib soup, is a comforting and hearty dish that warms the soul. Infused with aromatic herbs and spices, this variation of the classic recipe brings an extra layer of flavor that elevates the dish to new heights. The melding of tender beef, fresh vegetables, and fragrant herbs creates a delightful experience that’s perfect for family gatherings or cozy nights at home.

Whether served as an appetizer or a main course, this herb-infused version is bound to impress everyone at the dinner table.

The key to a successful Caldo De Costilla lies in the quality of the ingredients and the slow cooking process that allows the flavors to develop fully. With fresh herbs like cilantro and epazote, along with the rich taste of beef, this dish showcases the vibrant flavors of Mexican cuisine.

As you prepare this soup, take time to enjoy the cooking process, and let the fragrant aromas envelop your kitchen.

Ingredients (Serves 4-6):

• 2 pounds beef short ribs
• 10 cups water
• 1 medium onion, quartered
• 4 cloves garlic, minced
• 3 medium carrots, chopped
• 2 medium potatoes, diced
• 1 small zucchini, diced
• 2 cups chopped cabbage
• 1 cup fresh cilantro, chopped
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 sprig fresh epazote (optional)
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Beef Ribs: Start by rinsing the beef short ribs under cold water to remove any impurities. Pat them dry with a paper towel. This step helps in achieving a cleaner broth.
2. Sear the Ribs: In a large pot, heat 2 tablespoons of oil over medium-high heat. Add the beef ribs and sear them on all sides until they’re browned. This caramelization adds depth of flavor to the broth.
3. Add Aromatics: Once the ribs are browned, add the quartered onion and minced garlic to the pot. Sauté for about 2-3 minutes until the onion becomes translucent, releasing its fragrant aroma into the pot.
4. Pour in Water: Add the 10 cups of water to the pot, scraping up any browned bits from the bottom. This is known as deglazing and is essential for flavor. Bring the mixture to a boil.
5. Simmer the Broth: Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. This slow cooking allows the beef to become tender and the flavors to meld together beautifully. Skim off any foam that rises to the top.
6. Add Vegetables: After the ribs have cooked, add the carrots, potatoes, zucchini, and cabbage to the pot. Stir in the dried oregano, thyme, and epazote if using. Continue to simmer for another 30 minutes or until the vegetables are tender.
7. Season the Soup: Taste the broth and season with salt and pepper as desired. Remember that the flavors will intensify as the soup sits, so season carefully.
8. Finish with Fresh Herbs: Just before serving, stir in the chopped cilantro for a fresh flavor boost. Serve hot in bowls with lime wedges on the side for a zesty finish.

Extra Tips:

For an even richer flavor, consider marinating the beef ribs in a mixture of lime juice, garlic, and spices a few hours before cooking. This not only infuses the meat with flavor but also helps tenderize it.

Additionally, if you prefer a thicker broth, you can mash some of the potatoes against the side of the pot during cooking to naturally thicken the soup. Enjoy your Herb-Infused Caldo De Costilla with warm tortillas or crusty bread for a truly satisfying meal!

Caldo De Costilla With Quinoa

Caldo de Costilla is a traditional Mexican beef rib soup, known for its hearty flavors and comforting warmth. The addition of quinoa not only enhances the nutritional profile of this classic dish but also gives it a delightful texture. This soup is perfect for family gatherings or a cozy night in, and its combination of tender beef, rich broth, and nutritious quinoa creates a satisfying meal that everyone will love.

In this recipe, we’ll guide you through the steps to create a delicious Caldo de Costilla with Quinoa that serves 4-6 people. You’ll find that the process is straightforward and rewarding, resulting in a dish that will fill your home with enticing aromas. Gather your ingredients and get ready to enjoy a bowl of this comforting soup!

Ingredients:

• 2 lbs beef short ribs
• 1 cup quinoa, rinsed
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 large zucchini, diced
• 1 tablespoon olive oil
• 8 cups beef broth (or water)
• 2 bay leaves
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Beef: In a large pot, heat the olive oil over medium-high heat. Add the beef short ribs and sear them on all sides until browned (about 5-7 minutes). This step helps to lock in the flavors and gives the meat a nice color.
2. Add Aromatics: Once the beef is browned, add the chopped onion and minced garlic to the pot. Sauté until the onions are translucent and fragrant (about 3-4 minutes). This will add depth to the broth.
3. Build the Broth: Pour in the beef broth (or water) and add the bay leaves, ground cumin, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1.5 hours, or until the beef is tender and falling off the bone.
4. Cook the Quinoa: While the broth is simmering, rinse the quinoa under cold water to remove any bitterness. In a separate pot, combine 2 cups of water with the rinsed quinoa and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and the water is absorbed.
5. Add Vegetables: After the beef has simmered for 1.5 hours, add the sliced carrots, diced potatoes, and zucchini to the pot. Continue to simmer for another 20-30 minutes, or until the vegetables are tender.
6. Combine and Serve: Once the vegetables are cooked, stir in the cooked quinoa and adjust the seasoning with salt and pepper if needed. Remove the bay leaves before serving. Ladle the Caldo de Costilla into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

When making Caldo de Costilla with Quinoa, feel free to customize the vegetables based on your preference or what you have on hand. Adding corn, green beans, or bell peppers can enhance the flavor and nutrition of the soup.

Additionally, allowing the soup to sit for a while before serving can deepen the flavors even more. If you have leftovers, the soup can be stored in the refrigerator for up to three days or frozen for longer preservation.

Just remember to adjust the consistency with extra broth or water when reheating, as the quinoa may absorb more liquid over time. Enjoy your delicious, homemade Caldo de Costilla with Quinoa!

Caldo De Costilla With Lime and Avocado

Caldo de Costilla, a traditional Mexican beef rib soup, is a comforting dish that’s perfect for any occasion. The rich flavors of the beef, combined with fresh lime and creamy avocado, create a delightful balance that warms both the body and soul. This soup isn’t only delicious but also nutritious, as it’s packed with vegetables and healthy fats. Serving it with lime adds a zesty brightness, while the avocado provides a smooth texture that elevates the entire dish.

This recipe for Caldo de Costilla with Lime and Avocado serves 4-6 people and is a fantastic way to bring a taste of Mexico into your home. The key to a great caldo is using quality beef ribs and allowing the broth to simmer long enough to extract all the flavors from the meat and vegetables. Pair this dish with warm tortillas or rice for a complete meal that your family and friends will love.

Ingredients:

• 2 lbs beef ribs (costilla)
• 10 cups water
• 1 onion, quartered
• 3 garlic cloves, minced
• 2 medium carrots, chopped
• 2 medium potatoes, diced
• 2 ears of corn, cut into halves
• 1 zucchini, sliced
• 1 bunch of cilantro, chopped
• 2 limes, juiced
• Salt and pepper to taste
• 1 avocado, diced
• Optional: chopped green onions for garnish

Cooking Instructions:

1. Prepare the Beef Ribs: Start by rinsing the beef ribs under cold water to remove any impurities. In a large pot, add the beef ribs and cover them with 10 cups of water. Bring the water to a boil over medium-high heat.
2. Skim the Foam: Once the water reaches a boil, you’ll notice some foam rising to the surface. Use a slotted spoon to skim off the foam. This step is important as it will help create a clearer broth.
3. Add Aromatics: After skimming the foam, add the quartered onion and minced garlic to the pot. These ingredients will infuse the broth with flavor as it simmers. Reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the meat is tender.
4. Incorporate Vegetables: Once the beef is tender, add the chopped carrots, diced potatoes, and corn halves to the pot. Continue to simmer for an additional 20-30 minutes, or until the vegetables are cooked through.
5. Final Touches: Add the sliced zucchini and chopped cilantro to the pot, stirring to combine. Season with salt and pepper to taste. Let it cook for another 5 minutes.
6. Serve: Ladle the caldo into bowls and top each serving with diced avocado and a generous squeeze of fresh lime juice. Optionally, you can garnish with chopped green onions for extra flavor.

Extra Tips:

When making Caldo de Costilla, feel free to customize the vegetables based on your preference or what you have available. You can add ingredients such as bell peppers, chayote, or even some spicy peppers if you like a bit of heat.

Additionally, allowing the soup to sit for a few hours or overnight can improve the flavors, as the ingredients continue to meld together. Enjoy your caldo with fresh tortillas for an authentic experience!

Smoky Caldo De Costilla

Smoky Caldo De Costilla is a hearty and flavorful beef rib soup that’s perfect for warming up on a cold day. This comforting dish is a staple in many Mexican households and is known for its rich, smoky flavor that comes from the combination of slow-cooked beef ribs and a blend of spices. The addition of vegetables not only enhances the flavor but also adds a nutritious element to this delicious soup. Serve it with warm tortillas or crusty bread for a complete meal that will leave you satisfied.

The key to achieving the perfect smoky flavor in your Caldo De Costilla lies in the choice of ingredients and the cooking method. Using high-quality beef ribs and allowing them to simmer for an extended period will result in tender meat that falls off the bone. The rich broth infused with spices and vegetables creates a delightful balance of flavors, making this dish a family favorite.

Ingredients (Serves 4-6):

• 2 pounds beef short ribs
• 8 cups water
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• 2 ears of corn, cut into thirds
• 1-2 jalapeños, sliced (optional for spice)
• 1 bunch fresh cilantro, chopped
• Salt and pepper to taste
• Lime wedges for serving

Cooking Instructions:

1. Prepare the Beef Ribs: Start by rinsing the beef short ribs under cold water and patting them dry. This helps remove any excess blood and guarantees a cleaner broth. Season the ribs lightly with salt and pepper.
2. Brown the Ribs: In a large pot over medium-high heat, add a splash of oil. Once hot, add the beef ribs in batches to avoid overcrowding. Brown the ribs on all sides for about 5-7 minutes until they develop a nice crust. This step adds depth of flavor to the soup.
3. Sauté the Aromatics: Add the chopped onion and minced garlic to the pot with the browned ribs. Sauté for about 3 minutes until the onion becomes translucent and fragrant. This will enhance the flavor base of the soup.
4. Add the Spices: Stir in the smoked paprika and ground cumin, allowing them to toast for about 30 seconds. This step releases the essential oils in the spices, intensifying their flavors in the broth.
5. Simmer the Broth: Pour in the water, scraping the bottom of the pot to release any browned bits. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours. This long cooking time allows the flavors to meld and the meat to become tender.
6. Incorporate the Vegetables: After simmering, add the sliced carrots, cubed potatoes, and corn. If you like a bit of heat, toss in the sliced jalapeños at this stage. Continue to simmer for an additional 30-40 minutes until the vegetables are tender.
7. Finish with Cilantro: Once the vegetables are cooked, stir in the chopped cilantro. This will add a fresh brightness to the soup. Taste and adjust seasoning with salt and pepper as needed.
8. Serve: Ladle the smoky caldo de costilla into bowls and serve hot with lime wedges on the side. Squeezing fresh lime juice over the soup before eating enhances its flavor and gives it a zesty kick.

Extra Tips:

When preparing Smoky Caldo De Costilla, feel free to customize the vegetables to your liking. Adding ingredients such as zucchini, bell peppers, or even green beans can provide additional flavor and nutrition.

Additionally, using a combination of smoked and regular paprika will deepen the smoky flavor. If you have leftovers, this soup can be refrigerated and enjoyed the next day; the flavors will continue to develop and improve!

Caldo De Costilla With Cilantro and Onions

Caldo de costilla is a traditional Mexican beef rib soup that’s both hearty and flavorful. The combination of tender beef ribs, aromatic vegetables, and fresh herbs creates a comforting dish that’s perfect for any occasion, especially on a chilly day. The addition of cilantro and onions enhances the overall taste, providing a revitalizing and vibrant touch to the rich broth. This dish is often enjoyed with warm corn tortillas or crusty bread for a satisfying meal.

Making caldo de costilla is a straightforward process that allows the natural flavors of the ingredients to shine through. As the beef ribs simmer, they release their savory essence, which melds beautifully with the fresh vegetables and herbs. This recipe serves 4-6 people, making it ideal for family dinners or gatherings with friends. Gather your ingredients and get ready to enjoy a bowl of this delicious soup!

Ingredients (Serves 4-6):

• 2 lbs beef short ribs
• 8 cups water
• 1 medium onion, quartered
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, diced
• 1 zucchini, diced
• 1 cup fresh cilantro, chopped
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 lime, cut into wedges (for serving)

Cooking Instructions:

1. Prepare the Beef Ribs: Begin by rinsing the beef short ribs under cold water to remove any excess blood and impurities. Pat them dry with paper towels. This step is essential for achieving a clear broth.
2. Boil the Ribs: In a large pot, add the beef ribs and cover them with 8 cups of water. Bring the water to a boil over high heat. Once it boils, reduce the heat to medium-low and skim off any foam that rises to the surface. This helps guarantee a clean-tasting broth.
3. Add Aromatics: After skimming the foam, add the quartered onion and minced garlic to the pot. These ingredients will infuse the broth with flavor as it simmers. Cover the pot and let it simmer for about 1 hour, or until the meat becomes tender.
4. Incorporate Vegetables: Once the beef is tender, add the sliced carrots, diced potatoes, and diced zucchini to the pot. These vegetables not only provide additional flavor but also add nutrition and texture to the soup. Continue simmering for another 30 minutes or until the vegetables are cooked through.
5. Season the Soup: After the vegetables are tender, season the soup with salt and black pepper to taste. Stir in the chopped cilantro, reserving some for garnish. Let it simmer for an additional 5 minutes to allow the flavors to meld.
6. Serve: Ladle the caldo de costilla into bowls and garnish with remaining cilantro. Serve with lime wedges on the side for a rejuvenating squeeze of citrus just before eating.

Extra Tips:

For an even richer flavor, you can roast the beef ribs in the oven for about 20 minutes at 400°F before adding them to the pot. This caramelizes the meat and enhances the depth of flavor in the broth.

Additionally, feel free to customize the vegetables based on your preference; adding corn or chayote can provide a delightful twist to the soup. Enjoy your caldo de costilla with warm tortillas or crusty bread for a complete meal!