Name: Caldo de Res Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Mexican
Ingredients: 2 ½ pounds beef shank (bone-in); 10 cups water; 2 teaspoons salt (plus more to taste); ½ teaspoon black pepper; 1 medium onion, quartered; 3 cloves garlic, smashed; 2 ears of corn, cut into thirds; 3 carrots, peeled and cut into chunks; 2 chayotes or zucchinis, cut into wedges; 2 potatoes, peeled and quartered; 1 small cabbage, cut into wedges; 2 tomatoes, chopped; ½ cup chopped cilantro; 1 tablespoon tomato paste (optional); Lime wedges and warm tortillas for serving

Jump to Recipe·Print Recipe

If there’s a single soup that tastes like comfort, coziness, and home all in one, it’s Caldo de Res. This traditional Mexican beef and vegetable soup layers flavor on flavor, transforming simple ingredients into a hearty, nourishing dish that’s adored for its rich beef broth and generous medley of tender veggies. Whether it’s a chilly day, a lazy weekend, or you just need a soul-warming meal, making Caldo de Res is an experience that’ll fill your kitchen with mouthwatering aromas and your table with happy faces.

Ingredients You’ll Need

The beauty of Caldo de Res lies in how every ingredient plays a role: some deepen the broth, some add sweetness, others bring color and texture. Gather these simple staples and get ready for a pot of soup that tastes like a big, warm hug!

Beef shank (bone-in): This cut gives Caldo de Res its signature rich, beefy broth while the marrow in the bones creates unbeatable flavor.
Water: Because you want every bit of goodness from your ingredients, use fresh water to form the base of this beautiful soup.
Salt: Start with a modest amount and adjust at the end to make all the flavors shine.
Black pepper: Adds just the right zing and a hint of warmth to the broth.
Onion: Quartered to infuse subtle sweetness and depth as it simmers.
Garlic: Smashed cloves melt into the broth, lending aroma and savory complexity.
Corn on the cob: Chunks of corn bring natural sweetness and pops of sunny color.
Carrots: Cut into handsome chunks, they add gentle sweetness and a homey vibrance.
Chayote or zucchini: They soak up all those delicious flavors while adding a fresh, tender bite—use whichever you have!
Potatoes: Quartered potatoes gently thicken the broth and make every spoonful heartier.
Cabbage: Once wilted, it sweetens the soup and makes it extra satisfying.
Tomatoes: Chopped and juicy, they brighten up the soup’s flavor.
Cilantro: A handful of fresh chopped cilantro stirred in at the end lifts everything with a burst of herbal freshness.
Tomato paste (optional): Stir a little in for a deeper, richer color and flavor—especially if you love your soup extra robust.
Lime wedges and warm tortillas: For serving, these are essential for that authentic Caldo de Res experience!

How to Make Caldo de Res

Step 1: Build Your Broth

Place your beef shank, water, salt, pepper, onion, and garlic in a large stockpot. Bring everything to a lively boil over medium-high heat—don’t rush this step, as it starts building the foundation of flavor. Once it’s bubbling, lower the heat and let your soup gently simmer, uncovered, for about 1 ½ to 2 hours. Skim off any foam or fat that floats to the top; this keeps your Caldo de Res clear and clean-tasting while still rich. By the end, your beef should be wonderfully tender and your kitchen will already smell amazing.

Step 2: Add the Heartier Veggies

With your aromatic broth underway, it’s time to layer in flavor and heft. Toss in the corn, carrots, and potatoes and let them simmer for about 15 minutes. These vegetables need a bit more cooking time to become perfectly soft and infused with all that delicious broth. You’ll notice the soup take on a lovely golden hue, and the scent will turn even more inviting.

Step 3: Finish with the Fresh Veggies

Now add the chayote (or zucchini), cabbage, and tomatoes. If you’re using tomato paste, stir it in for that extra oomph of flavor and color. Allow everything to simmer together for another 20 to 25 minutes—just enough for all the veggies to turn tender but not mushy. Give your Caldo de Res a taste, and adjust with more salt and pepper if needed. The goal: a broth that’s deeply savory and chock-full of melt-in-your-mouth vegetables.

Step 4: The Final Touch

Just before serving, stir in the fresh cilantro to add a burst of brightness. The herbal aroma will immediately make your Caldo de Res extra inviting. Now, get those lime wedges and tortillas ready, because it’s time to serve your masterpiece piping hot!

How to Serve Caldo de Res

Garnishes

Traditional Caldo de Res begs for a squeeze of fresh lime—just a little wakes up every flavor in the bowl! Sprinkle on extra chopped cilantro if you love it, and don’t hesitate to offer finely diced onions or even a few sliced jalapeños at the table for a punch of heat and crunch.

Side Dishes

Warm corn tortillas are the classic companion, perfect for sopping up the broth or building little beefy, veggie-filled tacos right at the table. For a truly satisfying spread, serve your soup with Mexican rice or a light avocado salad on the side for a bit of creamy freshness.

Creative Ways to Present

If you want to wow your guests, serve Caldo de Res family-style in a rustic clay pot, and let everyone fish out their favorite pieces. Or try portioning out individual bowls with each chunk of corn nestled front and center—a stunning (and practical!) way to showcase those golden orbs. For a modern twist, serve with a trio of salsas, so each person can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Caldo de Res is one of those magical soups that tastes even better the next day! Let leftovers cool completely before pouring into airtight containers. Store it in the fridge for up to 4 days, and you’ll have a quick, flavorful meal ready to warm you up anytime.

Freezing

This soup freezes beautifully. Divide cooled Caldo de Res (vegetables and broth together) into freezer-safe containers or zip-top bags. Freeze for up to 2 months. For best results, leave a little room at the top of each container, as the soup will expand when frozen.

Reheating

To reheat, simply transfer the amount you want to a saucepan and warm gently over medium heat until piping hot. If the broth has thickened a bit in the fridge or freezer, just add a splash of water or beef broth to loosen it up. Give it a quick taste and freshen up with a squeeze of lime and more cilantro before serving.

FAQs

What type Soup

Beef shank (with the bone in) is traditional for Caldo de Res because it offers a deep, beefy flavor and the bone marrow adds incredible richness to the broth. However, you can use other cuts like short ribs or oxtail if you like a more gelatinous soup.

Can I make Caldo de Res in an Instant Pot or slow cooker?

Absolutely! For an Instant Pot, cook the beef and aromatics on high pressure for about 45 minutes before adding the vegetables and simmering for 10 more minutes. In a slow cooker, let the beef and broth cook on low for 6-8 hours, then add veggies for the last 1.5-2 hours.

Is Caldo de Res gluten-free?

Yes, Caldo de Res is naturally gluten-free, since it’s built on meat, vegetables, and simple seasonings. Always double-check any store-bought broth or additional flavorings you add, just to be sure!

Can I substitute vegetables in Caldo de Res?

Definitely—Caldo de Res is wonderfully flexible. If you can’t find chayote, green beans or extra zucchini work well. Feel free to swap in sweet potatoes, squash, or whatever hearty veggies you have on hand.

How do I make my broth richer or more flavorful?

The longer you simmer the beef with aromatics, the more intense your broth will become. Adding a spoonful of tomato paste deepens both color and flavor. You can even sauté your onions and garlic before simmering to coax out a bit more richness.

Final Thoughts

If you’re craving a soup that’s comforting, colorful, and brimming with tradition, it’s time to try Caldo de Res. It’s a labor of love—one you’ll taste in every spoonful. Gather your friends or family, ladle out those steamy bowls, and let this timeless dish warm both your kitchen and your heart!

Caldo de Res Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 23 reviews

Author: admin
Total Time: 2 hours 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Caldo de Res is a traditional Mexican beef soup that is hearty, flavorful, and perfect for cold weather. This recipe features tender beef shank simmered with an assortment of vegetables in a savory broth. Serve it hot with lime wedges and warm tortillas for a comforting meal.

Ingredients

Scale

Beef Broth:

2 ½ pounds beef shank (bone-in)
10 cups water
2 teaspoons salt (plus more to taste)
½ teaspoon black pepper
1 medium onion, quartered
3 cloves garlic, smashed

Vegetables:

2 ears of corn, cut into thirds
3 carrots, peeled and cut into chunks
2 chayotes or zucchinis, cut into wedges
2 potatoes, peeled and quartered
1 small cabbage, cut into wedges
2 tomatoes, chopped
½ cup chopped cilantro
1 tablespoon tomato paste (optional)

Serving:

Lime wedges and warm tortillas for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare Beef Broth: In a large stockpot, add beef shank, water, salt, pepper, onion, and garlic. Bring to a boil, then reduce heat and simmer for 1 ½ to 2 hours.
Add Vegetables: Once the meat is tender, add corn, carrots, and potatoes. Simmer for 15 minutes. Add chayote, cabbage, and tomatoes. Optional: Stir in tomato paste.
Simmer: Continue simmering for 20 to 25 minutes until vegetables are tender. Adjust seasoning if needed.
Finish: Stir in chopped cilantro before serving. Serve hot with lime wedges and tortillas.