Caldo de Res is a hearty and comforting Mexican beef soup, brimming with tender beef, vibrant vegetables, and a richly flavored broth. This classic dish is perfect for a cozy family dinner or any time you crave a warm and nourishing meal.
Why You’ll Love This Recipe
It’s a one-pot wonder, making cleanup a breeze.
Packed with wholesome vegetables and protein, it’s both filling and nutritious.
The broth is bursting with authentic Mexican flavors.
Perfect for feeding a crowd or meal-prepping for the week.
Customizable with your favorite vegetables and spices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds beef shank or short ribs
8 cups water
1 onion, quartered
2 ears of corn, cut into thirds
2 carrots, peeled and cut into chunks
3 garlic cloves
2 zucchinis, sliced into rounds
2 potatoes, peeled and quartered
1 chayote squash, peeled and sliced (optional)
1/2 head of cabbage, cut into wedges
1/2 cup chopped cilantro
1 tablespoon salt (adjust to taste)
1 teaspoon black pepper
2 limes, cut into wedges
Corn tortillas (for serving)
Directions
In a large pot, I combine the beef shank or short ribs, water, onion, garlic, salt, and black pepper. I bring it to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours. I skim off any foam or impurities that rise to the top.
Once the beef is tender, I add the corn, carrots, and potatoes to the pot and let them cook for 15 minutes.
Next, I stir in the zucchinis, chayote squash (if using), and cabbage. I continue cooking for another 10-15 minutes until all the vegetables are perfectly tender.
I taste and adjust the seasoning with more salt or pepper if needed. Before serving, I stir in the chopped cilantro for a fresh and herby touch.
I serve the soup hot with lime wedges and warm corn tortillas on the side for a complete and satisfying meal.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Variations
Add other vegetables like green beans, squash, or celery for extra flavor and texture.
Spice it up with a dash of chili powder or a few slices of jalapeño.
Use bone-in beef for a deeper, more robust broth.
Swap out cilantro for parsley if you prefer a milder herb flavor.
Serve with Mexican rice or avocado slices for added richness.
Storage/Reheating
Refrigerator: Store leftover Caldo de Res in an airtight container for up to 3 days.
Freezer: Freeze the soup in individual portions for up to 3 months. Be sure to let it cool completely before freezing.
Reheating: Warm the soup gently on the stove over medium heat or in the microwave until heated through. Add a splash of water or broth if the soup has thickened.
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FAQs
How can I make Caldo de Res spicier?
To add heat, I like to include diced jalapeños or a pinch of chili powder during cooking. You can also serve it with hot sauce on the side.
Can I make this soup in a slow cooker?
Yes, I can adapt this recipe for a slow cooker. Simply combine all ingredients except cilantro and vegetables, cook on low for 6-8 hours, then add the vegetables in the last hour.
What cuts of beef work best for this soup?
Bone-in beef shanks or short ribs are ideal for a flavorful broth. You can also use beef chuck or oxtail for a slightly different taste.
Can I make this soup ahead of time?
Absolutely! The flavors deepen as it sits, making it a perfect make-ahead dish. I recommend reheating it gently before serving.
What can I serve with Caldo de Res?
I enjoy pairing it with warm corn tortillas, lime wedges, and a side of Mexican rice or a fresh salad for a complete meal.
Conclusion
Caldo de Res is more than just a soup; it’s a comforting bowl of tradition and flavor. With its tender beef, vibrant vegetables, and aromatic broth, it’s sure to become a favorite in your household. Whether you’re serving it for a family dinner or meal-prepping for the week, this dish is a true crowd-pleaser. I hope you enjoy it as much as I do.
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Caldo de Res
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Caldo de Res is a traditional Mexican beef soup that’s hearty, flavorful, and packed with tender beef, vibrant vegetables, and a rich broth. Perfect for cozy dinners or meal prep, this dish brings authentic Mexican flavors to your table.
Ingredients
2 pounds beef shank or short ribs
8 cups water
1 onion, quartered
3 garlic cloves
2 ears of corn, cut into thirds
2 carrots, peeled and cut into chunks
2 zucchinis, sliced into rounds
2 potatoes, peeled and quartered
1 chayote squash, peeled and sliced (optional)
1/2 head of cabbage, cut into wedges
1/2 cup chopped cilantro
1 tablespoon salt (adjust to taste)
1 teaspoon black pepper
2 limes, cut into wedges
Corn tortillas (for serving)
Instructions
- In a large pot, combine beef, water, onion, garlic, salt, and pepper. Bring to a boil, then simmer for 1.5–2 hours, skimming foam as needed.
- Add corn, carrots, and potatoes. Cook for 15 minutes.
- Stir in zucchini, chayote (if using), and cabbage. Cook for another 10–15 minutes until tender.
- Adjust seasoning and stir in cilantro.
- Serve hot with lime wedges and warm corn tortillas.
Notes
Substitute chayote with other squash if unavailable.
For extra spice, add jalapeños or chili powder.
Make ahead to allow flavors to deepen, then reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 275 kcal
