Mexico Caldo de Res (Mexican Beef Soup)
Caldo de res, or Mexican beef soup, is a hearty and flavorful dish that has been a cornerstone of traditional Mexican cuisine for generations. This rustic soup features tender beef, a variety of vegetables, and a savory broth, making it a nourishing and satisfying meal. Often prepared in large batches for family gatherings, it reflects the communal and comforting aspects of Mexican food culture. Caldo de res is also known for its versatility, with regional variations that incorporate local ingredients. Served with warm tortillas and a squeeze of lime, it’s a wholesome dish that brings together the vibrant flavors of Mexico.
Recipe Servings: 6–8
Prep Time
20 minutes
Cook Time
2 hours 30 minutes
Total Time
2 hours 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs (900 g) beef shank, bone-in (or short ribs)
- 12 cups (3 liters) water
- 1 medium onion, halved
- 4 garlic cloves, peeled
- 2 tsp (10 ml) salt
- 3 ears of corn, cut into thirds
- 2 medium potatoes, quartered
- 3 medium carrots, peeled and cut into chunks
- 1 medium chayote, peeled, pitted, and diced
- 1 zucchini, diced
- 1 small cabbage, quartered
- ½ cup (10 g) chopped cilantro
- Lime wedges
- Warm tortillas
- Sliced jalapeños (optional)
- Cooked white rice (optional)
Directions
- Place the beef shank in a large pot with the water, onion, garlic, and salt. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Once boiling, reduce the heat to low and simmer for 1½ hours, or until the beef is tender.
- Add the corn, potatoes, and carrots to the pot. Continue simmering for 30 minutes, allowing the flavors to meld and the vegetables to soften.
- Stir in the chayote, zucchini, and cabbage. Simmer for another 20–30 minutes, or until all the vegetables are cooked through but still hold their shape.
- Taste the broth and adjust the salt as needed. Stir in the chopped cilantro for a fresh, vibrant flavor.
- Ladle the soup into large bowls, ensuring each serving includes a piece of beef, a variety of vegetables, and plenty of broth. Serve hot with lime wedges, warm tortillas, and optional accompaniments such as sliced jalapeños or white rice.
Notes
- For an extra-rich broth, you can roast the beef shank or bones before simmering.
- Adding a bit of chili powder or hot sauce to your serving can give the soup a spicy kick.
- Caldo de res is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin the broth.
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