Caldo de Res Recipe
Few dishes capture the heart and soul of home cooking quite like Caldo de Res. This beloved Mexican beef and vegetable soup is pure comfort in a bowl, brimming with savory broth, melt-in-your-mouth chunks of beef, and a rainbow of tender vegetables. With every spoonful, you’ll discover layers of flavor that speak to generations of tradition. Whether you’re warming up on a chilly day or gathering around the table with family, Caldo de Res never fails to bring both nourishment and joy to every meal.
Ingredients You’ll Need
The beauty of Caldo de Res lies in its simplicity—basic, wholesome ingredients come together to create a deeply satisfying soup. Each one not only adds robust taste, but also unique color and texture, making this dish as beautiful as it is delicious.
- Beef shank or bone-in beef short ribs (2 1/2 pounds): These cuts add rich flavor and coveted tenderness, plus their marrow bones build body in the broth.
- Water (10 cups): The base that transforms into a hearty, savory broth as everything simmers together.
- Salt (2 teaspoons): Essential for seasoning every layer and letting the flavors truly shine.
- Black pepper (1/2 teaspoon): A pinch of warmth and subtle spice, balancing the broth.
- Onion, peeled (1/2): Adds deep, aromatic sweetness to the cooking liquid.
- Garlic cloves, peeled (3): Bring earthiness and a gentle complexity to the base.
- Carrots, peeled and cut into chunks (3): Their natural sweetness and color liven up every bite.
- Corn, cut into thirds (2 ears): Little wheels of corn add bursts of sweetness and a truly festive look.
- Chayotes or zucchinis, cut into wedges (2): Creamy, mild, and tender, they absorb all the goodness of the broth.
- Potatoes, peeled and quartered (2): Hearty and satisfying, soaking up the savory soup with every simmer.
- Cabbage, cut into wedges (1/2 small): Becomes meltingly soft and slightly sweet as it cooks.
- Tomatoes, chopped (2): Provide a fresh, tangy lift to balance the richness.
- Chopped cilantro (1/4 cup): For a burst of fresh, herbal brightness at the finish.
- Tomato paste, optional (1 tablespoon): A spoonful deepens color and richness—add it if you love bold flavor.
- Lime wedges: An essential finishing touch that awakens all the flavors.
- Warm corn tortillas: Ideal for scooping up vegetables and savoring every drop.
How to Make Caldo de Res
Step 1: Build the Flavorful Broth
Start by placing your beef shank or bone-in beef short ribs in a large stockpot with 10 cups of water, salt, pepper, onion, and garlic. Bring everything to a steady boil over medium-high heat, basking in the savory aroma that fills your kitchen. Then, lower the heat and let the pot gently simmer uncovered for about an hour and a half. Skim off any foam that floats to the top—this ensures a clear, beautiful broth worthy of any table.
Step 2: Remove Aromatics and Tenderize the Beef
Once the beef is fork-tender, fish out the onion and garlic cloves. Their job is to have flavored the liquid without overpowering the final taste. At this point, you’ll marvel at how full-bodied and deeply savory the Caldo de Res broth has become.
Step 3: Add Hearty Vegetables
Next, add the carrots, corn pieces, and potatoes. Bring the pot back up to a gentle simmer, and let everything meld together for about 10 minutes. These harder vegetables need a bit more time to soften and soak up the essence of the broth, so don’t rush this step.
Step 4: Finish with Delicate Vegetables and Tomatoes
Stir in the chayote or zucchini, cabbage, and fresh chopped tomatoes. Let the soup bubble away for another 15 to 20 minutes, until all vegetables are melt-in-your-mouth tender, but not falling apart. If you’re opting for a richer hue and depth, whisk in the tomato paste now and simmer for a few more minutes. Taste the broth and adjust the seasoning if needed—the flavors should be well-balanced and inviting.
Step 5: Add Fresh Cilantro and Serve Hot
When you’re ready to serve your Caldo de Res, sprinkle the top generously with fresh chopped cilantro. Ladle the soup into bowls, ensuring each has a good mix of beef and veggies, and pass lime wedges and warm tortillas around the table for everyone to enjoy their own perfect finishing touch.
How to Serve Caldo de Res
Garnishes
Fresh cilantro and bright lime wedges aren’t just traditional—they make this soup sing. A generous flourish of cilantro adds herbal freshness, while a good squeeze of lime juice sharpens and lifts all the flavors in your bowl. You could also offer sliced radishes or a few thin rings of serrano chile for a punch of color and mild heat.
Side Dishes
You can’t go wrong pairing Caldo de Res with a warm stack of corn tortillas. For hungry guests, serve Mexican rice or a light ensalada de nopales on the side. The soup is so hearty it can easily stand alone, but a side of ripe avocado slices or a plate of freshly chopped onions makes it even more memorable.
Creative Ways to Present
Show off Caldo de Res by serving it in wide, shallow bowls so the colors and textures of the beef and veggies are on full display. Set up a little garnish bar so everyone can customize with lime, radishes, or chili flakes. For a fun twist, ladle the soup into large mugs for a cozy, casual lunch with friends!
Make Ahead and Storage
Storing Leftovers
Leftover Caldo de Res is a gift that keeps on giving! Let the soup cool to room temperature, then store it in airtight containers in the fridge. The flavors deepen overnight, resulting in an even tastier experience the next day. Just keep the tortillas and lime separate until you’re ready to serve.
Freezing
If you’d like to stash some away for another happy day, Caldo de Res freezes beautifully. Let it cool first, then transfer to freezer-safe containers—leave a little space for expansion. When you’re ready to enjoy, thaw it overnight in the refrigerator for best results.
Reheating
Reheating is easy: simply simmer the soup gently on the stovetop until piping hot, stirring occasionally so nothing sticks. If the broth has thickened, add a splash of water. And of course, don’t forget a fresh sprinkle of cilantro and a squeeze of lime just before serving!
FAQs
What cut of beef is best for Caldo de Res?
Bone-in cuts like beef shank or short ribs are traditional and add unmatched depth and body to the broth. The marrow gives richness, while the meat becomes delightfully tender after a long, gentle simmer.
Can I make Caldo de Res in an Instant Pot or slow cooker?
Absolutely! For the Instant Pot, brown the beef first and then cook on high pressure for about 35 minutes before adding the vegetables for a shorter second stint. In a slow cooker, cook the beef and aromatics on low for 6 to 8 hours, then add veggies and finish for another hour or so until everything is tender.
Is there a vegetarian version of Caldo de Res?
While the classic relies on beef, you can create a vibrant vegetarian soup by swapping in hearty mushrooms and vegetable broth. You’ll miss the marrow’s richness, but layers of vegetables and a splash of tomato paste keep it deeply satisfying.
What other vegetables can I add to Caldo de Res?
This soup is wonderfully flexible. Try adding green beans, peas, turnips, or sweet potatoes—just add them according to their cooking time so they’re perfectly tender but not overdone by serving time.
How do I store Caldo de Res if I want to make it ahead of time?
Cool the soup completely before transferring it to airtight containers. Stored in the fridge, it will be delicious for up to four days. If prepping ahead for a special occasion, wait to add delicate herbs and garnishes until just before serving.
Final Thoughts
There’s a special kind of magic in sharing a steaming bowl of Caldo de Res with loved ones. Whether you’re whipping it up for a cozy family meal or serving a crowd, this soup never fails to comfort and impress. Give it a try—you’ll quickly see why it’s a favorite in so many kitchens!
Print
Caldo de Res Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Caldo de Res is a traditional Mexican beef and vegetable soup that is hearty, flavorful, and perfect for a comforting meal. This recipe brings together tender beef shank, an array of fresh vegetables, and aromatic seasonings to create a soul-warming dish that is sure to satisfy.
Ingredients
Beef Broth:
- 2 1/2 pounds beef shank or bone-in beef short ribs
- 10 cups water
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 onion, peeled
- 3 garlic cloves, peeled
Vegetables:
- 3 carrots, peeled and cut into chunks
- 2 ears of corn, cut into thirds
- 2 chayotes or zucchinis, cut into wedges
- 2 potatoes, peeled and quartered
- 1/2 small cabbage, cut into wedges
- 2 tomatoes, chopped
- 1/4 cup chopped cilantro
- 1 tablespoon tomato paste (optional)
For Serving:
- Lime wedges
- Warm corn tortillas
Instructions
- Prepare Beef Broth: In a large stockpot, combine the beef shank, water, salt, pepper, onion, and garlic. Bring to a boil, then reduce heat and simmer uncovered for 1 1/2 hours, skimming off any foam that rises.
- Add Vegetables: Once the meat is tender, remove the onion and garlic. Add carrots, corn, and potatoes, and cook for 10 minutes. Stir in chayote or zucchini, cabbage, and tomatoes. Simmer for another 15–20 minutes until all vegetables are tender.
- Enhance Flavor: If using, stir in tomato paste for richer flavor and simmer a few more minutes. Taste and adjust seasoning.
- Serve: Sprinkle chopped cilantro over the top and serve hot with lime wedges and tortillas on the side.
Notes
- You can add rice or serrano chiles for extra heartiness or heat.
- Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 690 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
