Description
Learn how to make an authentic caldo de res recipe with tender beef, fresh vegetables, and a rich, savory broth. This traditional Mexican beef soup is perfect for any occasion, offering comfort and flavor in every bowl.
Ingredients
Scale
For the Soup Base:
- 2–3 lbs beef shank (or short ribs, oxtail, or a combination of these cuts)
- 8 cups water (or beef broth for extra richness)
- 1 medium onion, quartered
- 4 garlic cloves, smashed
- 1–2 bay leaves
- Salt and pepper, to taste
Vegetables:
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 ears of corn, cut into 3-4 pieces each (fresh or frozen)
- 2 medium zucchinis, sliced into rounds or half-moons
- 2 cups cabbage, chopped (optional but adds great texture)
Garnishes and Flavor Enhancers:
- 1 bunch cilantro, chopped (for garnish)
- 2–3 limes, cut into wedges (for serving)
- Chili powder, or fresh chilies, to taste (optional for heat)
- Hot sauce (optional, for extra spice)
Instructions
1. Prepare the Meat
- Begin by trimming any excess fat from the beef shank, short ribs, or oxtail, depending on what you’re using.
- Cut the beef into large chunks to ensure they fit comfortably in your pot. If you’re using beef with bones, make sure the pieces are large enough to allow the marrow to release into the broth.
Tip: If you prefer a clearer broth, blanch the beef before cooking. To do this, place the beef in a pot of boiling water for 5 minutes, then drain and rinse the beef. This removes impurities and helps create a cleaner, more flavorful broth.
2. Cook the Broth
- In a large pot, add the beef, bay leaves, onion, garlic, and water (or beef broth for more flavor). Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low to allow the soup to simmer slowly. Let it simmer for 2-3 hours, occasionally skimming off any foam or impurities that rise to the top to keep the broth clear.
Tip: Skim regularly to ensure the broth remains clean and free of scum.
3. Add the Vegetables
- After the beef has become tender (about 2-3 hours), it’s time to add the vegetables. Start with the harder vegetables: carrots, potatoes, and corn. Add them to the pot and let them cook for about 20-30 minutes, or until they begin to soften.
- Then, add the zucchini and cabbage (if using). Continue to simmer for an additional 10-15 minutes, until the vegetables are fully cooked.
4. Season the Broth
- Taste the broth and season with salt and pepper to your liking. You can also add a pinch of chili powder or a few slices of fresh chili if you prefer a spicier soup.
Optional: For an added depth of flavor, sprinkle in a pinch of oregano or a few slices of jalapeño.
5. Final Touches
- Once the soup is ready, remove the beef from the pot and shred it into bite-sized pieces. Return the shredded beef to the pot.
- Add a handful of fresh chopped cilantro to the soup just before serving for a burst of freshness.
- Squeeze in some fresh lime juice just before serving to brighten up the flavors.
6. Serve and Enjoy
- Ladle the caldo de res into bowls, ensuring each serving has a good mix of beef and vegetables.
- Serve the soup with warm corn tortillas on the side for dipping, or pair it with a serving of Mexican rice and refried beans for a more substantial meal.
- You can also offer salsa on the side for those who enjoy a bit of extra heat.
Notes
1. Beef Cut Selection
- While beef shank is the most traditional cut used for caldo de res, you can also use short ribs or oxtail for a richer broth due to the higher fat content and marrow in the bones. If you’re looking for a leaner version, round or chuck roast can also be used, though it won’t have the same depth of flavor from the bone marrow.
2. Cooking Time
- The longer you simmer the beef, the more tender and flavorful the broth will become. If you have time, aim for at least 2-3 hours of simmering. If you’re in a rush, you can use a pressure cooker or Instant Pot to cut down the cooking time to about 45-60 minutes.
3. Vegetable Variations
- Caldo de res is a flexible recipe, and you can add or substitute various vegetables depending on what’s in season or your preferences:
- Sweet potatoes can be added for a touch of sweetness.
- Celery or chayote (a type of squash) are excellent additions if you want more flavor complexity.
- Mexican squash (like calabacitas) is often used in traditional variations and can be swapped with zucchini.
4. Clear Broth Tip
- If you prefer a clearer broth, you can strain the soup after the initial simmer. This will remove any floating bits of meat, onion, or garlic, giving you a cleaner, more refined broth. However, some people enjoy the rustic look of a more hearty, full-bodied broth with bits of onion and garlic still in it.
5. Serving Suggestions
- Caldo de res is often served with a side of warm tortillas or Mexican rice. You can also offer sour cream, cheese, or a variety of fresh salsas to complement the dish.
- For an extra touch, serve the soup with avocado slices or a sprinkle of crumbled queso fresco on top.
6. Leftovers and Storage
- Caldo de res is one of those dishes that tastes even better the next day! The flavors continue to develop and deepen, making it an ideal make-ahead meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, simmer the soup gently on the stovetop to bring the flavors back to life.
- You can freeze caldo de res for up to 3 months, though the vegetables may lose some of their texture when reheated.
7. Spicy Variation
- If you like your soup with a bit of heat, you can add fresh jalapeños, serrano peppers, or chipotle to the broth during the simmering process. You can also serve with a side of salsa roja or salsa verde to control the spice level as desired.
8. Regional Variations
- Depending on the region of Mexico, caldo de res can vary slightly in its ingredients. For example, in the north, you may find the addition of dried chiles for a smoky, earthy flavor, while in coastal areas, tomatillos might be used to give the soup a tangier taste. Feel free to experiment with regional twists that reflect your personal tastes.
- Prep Time: 15 minutes
- Cook Time: 2 Hours
- Category: Mexican Soups
- Cuisine: Mexican
Nutrition
- Serving Size: 6 Servings
- Calories: 300-350 kcal
- Sugar: 5g
- Sodium: 600-800mg
- Fat: 15-20g
- Saturated Fat: 5-7g
- Carbohydrates: 20-25g
- Fiber: 3-4g
- Protein: 30-35g
- Cholesterol: 70-90mg
Keywords: caldo de res recipe, Mexican beef soup, traditional beef soup, Mexican beef stew, hearty beef soup, caldo de res, Mexican comfort food, Mexican soup recipe, beef shank soup, caldo de res ingredients, Mexican broth-based soup