If you are looking for a soul-satisfying, hearty meal that bursts with authentic Mexican flavors, you can’t go wrong with this Caldo de Res (Mexican Beef Soup) Recipe. This classic soup is a celebration of tender beef, garden-fresh vegetables, and bright citrus notes, all coming together in a fragrant, comforting broth. Whether you’re new to Mexican cuisine or a longtime fan hungry for a new favorite, this dish offers a perfect balance of simplicity and depth, making it ideal for family dinners or cozy gatherings with friends.
Ingredients You’ll Need
Every ingredient in this Caldo de Res (Mexican Beef Soup) Recipe plays a crucial role, whether it’s the rich flavor from the beef or the vibrant colors of the fresh vegetables. These simple pantry staples transform into a deliciously complex meal that feels like a warm hug in a bowl.
- 2 pounds beef shank or short ribs: The backbone of the soup, providing deep, meaty flavor and tender texture after slow cooking.
- 8 cups water: The essential base that lets the beef and vegetables release their flavors into a soothing broth.
- 1 onion, quartered: Adds a slightly sweet and aromatic foundation to the soup.
- 3 garlic cloves: Infuses the broth with a savory warmth that lingers delightfully on the palate.
- 2 ears of corn, cut into thirds: Brings a subtle sweetness and beautiful pops of yellow to the soup’s appearance.
- 2 carrots, peeled and cut into chunks: Adds earthy sweetness and a tender bite to balance the beef.
- 2 zucchinis, sliced into rounds: Offers fresh, mild flavor with a tender yet slightly firm texture.
- 2 potatoes, peeled and quartered: Makes the soup heartier and absorbs the rich broth like a dream.
- 1 chayote squash, peeled and sliced (optional): A classic Mexican vegetable that adds subtle crispness and hydration to the soup.
- 1/2 head of cabbage, cut into wedges: Adds gentle sweetness and a wonderful texture contrast once cooked.
- 1/2 cup chopped cilantro: Provides a fresh, herbaceous brightness as a finishing touch.
- 1 tablespoon salt (adjust to taste): Enhances all the natural flavors in the soup.
- 1 teaspoon black pepper: Adds a subtle heat that rounds out the flavor profile.
- 2 limes, cut into wedges: The perfect acidic brightness to squeeze in just before eating.
- Corn tortillas (for serving): Traditional side that’s perfect for dipping and savoring every last drop of broth.
How to Make Caldo de Res (Mexican Beef Soup) Recipe
Step 1: Building the Flavorful Broth
Start by placing your beef shank or short ribs into a large pot with the water, quartered onion, garlic cloves, salt, and pepper. Bring everything to a gentle boil, then reduce the heat to let it simmer slowly. This slow cooking process, lasting about 1.5 to 2 hours, is where the magic happens. As the beef cooks, it releases its deep flavors, making the broth richly satisfying. Be sure to skim off any foam that rises to the surface to keep the broth clear and clean-tasting.
Step 2: Introducing the Heartier Vegetables
Once your broth has developed that wonderful meaty depth, it’s time to add the corn, carrots, and potatoes. These ingredients need a bit longer to soften and absorb the flavors of the broth. Let them cook gently for about 15 minutes. This step adds sweetness, texture, and that classic chunky feel that makes Caldo de Res so comforting and filling.
Step 3: Adding the Final Vegetables
Next, stir in the zucchini, chayote squash if you’re using it, and cabbage wedges. These vegetables cook faster and bring a delicate freshness, balancing the heartiness of the earlier ingredients. Continue to simmer the soup for another 10 to 15 minutes, just until these veggies are tender but still vibrant and full of life.
Step 4: Adjusting Seasoning and Adding Fresh Herbs
Once everything is tender and bubbling beautifully, taste your soup and adjust the salt and pepper as needed. Then stir in the chopped cilantro, which will add a lovely herbal brightness that cuts through the richness of the broth and freshens each spoonful.
Step 5: Serving It Up
Serve your Caldo de Res (Mexican Beef Soup) Recipe piping hot, accompanied by lime wedges to squeeze over each serving. Don’t forget a side of warm corn tortillas—they are perfect for soaking up the flavorful broth and making every bite even more comforting.
How to Serve Caldo de Res (Mexican Beef Soup) Recipe
Garnishes
The best part about serving Caldo de Res is all the personal touches you can add at the table. Fresh lime wedges are a must—they provide a zesty counterpoint that brightens the soup instantly. You can also offer chopped white onion, radishes, or sliced avocado for added texture and flavor. Some people love a pinch of chili powder or hot sauce to kick things up a notch, making the soup uniquely theirs.
Side Dishes
A warm stack of corn tortillas is classic and indispensable. Besides those, a simple side of Mexican rice or refried beans makes the meal more filling. For something lighter, a crisp green salad with avocado and a citrusy dressing pairs beautifully to balance the warm, rich soup.
Creative Ways to Present
For a festive presentation, serve the Caldo de Res in beautiful, rustic bowls with the big chunks of meat and vibrant vegetables prominently displayed. Place the garnishes and lime wedges on a separate platter so everyone can customize their bowls just the way they like. You can also serve the broth and solids separately for those who prefer to enjoy the rich soup first, then savor the meat and veggies.
Make Ahead and Storage
Storing Leftovers
Leftover Caldo de Res tastes even better the next day as the flavors continue to meld. Store the soup in an airtight container in the refrigerator for up to 3 days. For best results, keep the broth and vegetables together so the flavors stay balanced when reheated.
Freezing
This soup freezes beautifully, making it perfect for meal prepping ahead. Allow it to cool completely before transferring it to freezer-safe containers. You can keep it frozen for up to 3 months. When freezing, consider separating the meat and vegetables from the broth if you prefer to maintain texture, although it’s not required.
Reheating
Reheat Caldo de Res gently on the stove over low to medium heat, stirring occasionally until hot throughout. If it has thickened in the fridge or freezer, add a splash of water or broth to loosen the consistency. Avoid microwaving if possible, as slow reheating helps maintain the soup’s delicate flavors and tender textures.
FAQs
Can I use other cuts of beef for this soup?
Absolutely! While beef shank or short ribs are traditional due to their flavor and tenderness after slow cooking, you can use beef chuck or oxtail. Just keep in mind that cooking times might vary slightly.
Is chayote squash necessary in the recipe?
Chayote is traditional but optional. If you can’t find it, you can skip it or substitute with another mild squash, but adding it adds a nice fresh texture that complements the other vegetables well.
How spicy is Caldo de Res? Can I make it spicy?
The recipe as presented isn’t spicy, keeping it warm and comforting. However, you can easily add heat by serving it with sliced jalapeños, chili powder, or your favorite hot sauce on the side.
Can I make this in a slow cooker?
Yes! Brown the beef briefly if you can, then add all ingredients to your slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add quick-cooking veggies like zucchini and cabbage near the end to avoid overcooking.
What are the best leftovers to pair with Caldo de Res?
This soup is wonderful with rice or tortillas, but leftovers also go great as a filling for warm tacos or even as a base for a Mexican-inspired stew by adding beans or extra spices.
Final Thoughts
There is something truly special about a warm bowl of Caldo de Res (Mexican Beef Soup) Recipe that brings comfort and joy with every spoonful. This hearty, vibrant soup brings together simple, wholesome ingredients in a way that feels like home. Next time you want to impress guests or just treat yourself, give this recipe a try—you’ll quickly understand why it’s a treasured favorite in Mexican kitchens everywhere.
Print
Caldo de Res (Mexican Beef Soup) Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 to 6.6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Caldo de Res is a traditional Mexican beef soup made with tender beef shank or short ribs simmered to perfection with aromatic vegetables and herbs. This hearty and comforting soup features a rich broth filled with corn, carrots, potatoes, zucchini, chayote, and cabbage, seasoned with cilantro, lime, and simple spices. Perfect for a satisfying family meal, served hot with fresh lime wedges and warm corn tortillas.
Ingredients
Beef and Broth
- 2 pounds beef shank or short ribs
- 8 cups water
- 1 onion, quartered
- 3 garlic cloves
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon black pepper
Vegetables
- 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
Finishing Touches
- 1/2 cup chopped cilantro
- 2 limes, cut into wedges
- Corn tortillas (for serving)
Instructions
- Prepare the Broth: In a large pot, combine the beef shank or short ribs with 8 cups of water, quartered onion, garlic cloves, salt, and black pepper. Bring the mixture to a boil over high heat, then reduce the heat to a simmer. Allow it to cook gently for 1.5 to 2 hours, skimming off any foam or impurities that rise to the surface to keep the broth clear and flavorful.
- Add Root Vegetables: After the broth has developed a rich flavor and the beef is starting to become tender, add the cut corn, carrots, and potatoes to the pot. Continue cooking for 15 minutes to allow these vegetables to soften and infuse the broth with their sweetness.
- Incorporate Softer Vegetables: Stir in the sliced zucchini, chayote squash if using, and cabbage wedges into the soup. Cook for an additional 10 to 15 minutes until all vegetables are tender but still hold their shape, creating a balanced texture in the soup.
- Season and Garnish: Check the seasoning of the soup and adjust salt or pepper as desired. Stir in the chopped cilantro for a fresh herbal note that brightens the broth.
- Serve: Ladle the hot caldo de res into bowls and serve with lime wedges on the side for squeezing over the soup. Accompany with warm corn tortillas to complete this hearty and comforting meal.
Notes
- Chayote squash is optional, but it adds a unique texture and flavor. If unavailable, you can omit or substitute with additional zucchini or potatoes.
- Skimming foam during the initial simmering keeps the broth clear and enhances flavor.
- Adjust salt towards the end after tasting to prevent over-seasoning.
- Serve with fresh lime wedges to add acidity that balances the richness of the broth.
- Warm corn tortillas make a perfect side for dipping and complementing the soup.
