Caldo de Res (Mexican Beef and Vegetable Soup) Recipe
If you’re craving a hearty, soul-warming meal that celebrates the vibrant flavors of Mexico, the Caldo de Res (Mexican Beef and Vegetable Soup) Recipe is your new best friend. This classic soup brings tender beef shank, fresh vegetables, and fragrant herbs together in a rich, comforting broth that’s perfect for any season. Every spoonful offers a beautiful balance of savory meatiness and garden-fresh veggies, making it a wholesome dish that feels like a big warm hug from abuela’s kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, everyday ingredients that come together to create an unforgettable meal. Each one plays a crucial role, from building the deep broth flavor to adding texture and color that makes every bowl as inviting as the last.
- 2 pounds beef shank or short ribs: Provides rich, tender meat and flavorful marrow that forms the hearty base of the soup.
- 8 cups water: The essential liquid that slowly absorbs all the meaty and vegetable goodness.
- 1 onion, quartered: Adds natural sweetness and depth to the broth as it simmers.
- 3 garlic cloves: Infuses a warm aromatic punch that elevates every component.
- 2 ears of corn, cut into thirds: Brings a subtle sweetness and bright color to the soup.
- 2 carrots, peeled and cut into chunks: Adds earthiness and a tender bite that balances the meat.
- 2 zucchinis, sliced into rounds: Softens nicely, soaking up the broth while adding freshness.
- 2 potatoes, peeled and quartered: Gives the soup body and a comforting, creamy texture.
- 1 chayote squash, peeled and sliced (optional): Offers a mild, slightly sweet flavor that harmonizes beautifully.
- 1/2 head cabbage, cut into wedges: Adds a slight crunch and leafy freshness near the end of cooking.
- 1/2 cup chopped cilantro: A vibrant, herbaceous finish that brightens the overall flavor.
- 1 tablespoon salt (adjust to taste): Balances and enhances all the ingredients’ natural flavors.
- 1 teaspoon black pepper: Provides a gentle kick and warmth.
- 2 limes, cut into wedges: Adds a zesty contrast when squeezed over individual servings.
- Corn tortillas (for serving): Perfect for dipping and soaking up the savory broth.
How to Make Caldo de Res (Mexican Beef and Vegetable Soup) Recipe
Step 1: Prepare the Broth
Start by placing the beef shank or short ribs into a large pot with 8 cups of water, quartered onion, garlic cloves, salt, and black pepper. Bring it to a boil to release all those meaty flavors, then reduce the heat to simmer gently for about 1.5 to 2 hours. This slow, steady simmer extracts every bit of richness from the bones and meat, resulting in a deeply satisfying broth. Don’t forget to skim off any foam that rises to the surface to keep your soup clear and clean tasting.
Step 2: Add Sturdy Vegetables
Once the beef is tender and the broth is rich, it’s time to add the heartier vegetables: the corn, carrots, and potatoes. These need a bit longer to cook so they become tender without losing their shape. Let them simmer in the broth for about 15 minutes, absorbing the flavors and softening to just the right texture.
Step 3: Incorporate Softer Vegetables
Next up, stir in the zucchini, chayote squash if you’re using it, and the cabbage wedges. These vegetables cook more quickly but bring an important freshness and slight crunch to the dish. Let them cook for an additional 10 to 15 minutes until perfectly tender but not mushy, keeping the soup vibrant and full of texture.
Step 4: Final Touches
At this point, taste your soup and adjust the seasoning as needed — adding a little more salt or pepper if it feels right. Then stir in the chopped cilantro, which will bring a refreshing herbal burst with every spoonful. This simple step really elevates the overall flavor profile, making the soup taste bright and lively.
Step 5: Ready to Serve
Your Caldo de Res (Mexican Beef and Vegetable Soup) Recipe is now ready to enjoy! Ladle it into bowls while it’s piping hot and prepare for the magic of flavors to dance on your taste buds.
How to Serve Caldo de Res (Mexican Beef and Vegetable Soup) Recipe
Garnishes
The perfect garnishes can take an already wonderful soup to the next level. Serve with lime wedges on the side for a squeeze of tangy brightness that cuts through the richness. Fresh cilantro leaves add color and herby zing. If you like a touch of heat, a few slices of fresh jalapeño or a sprinkle of chili powder on top can add a thrilling kick.
Side Dishes
Corn tortillas are a classic side and perfect for scooping up every last drop of broth and filling. You might also enjoy serving this soup alongside warm Mexican rice or a simple salad with avocado and lime to round out the meal. These sides complement the soup’s flavors without overpowering its delicate balance.
Creative Ways to Present
For a family dinner or casual gathering, serve the soup in rustic bowls with a small dish of chopped onions, radishes, and fresh limes for everyone to customize their bowls. For a festive twist, you could also accompany it with a traditional Mexican beverage like agua fresca or horchata to make the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Caldo de Res keeps beautifully in the refrigerator for up to 3 days. Store it in airtight containers, ensuring you separate meat and broth if possible to maintain the best texture. Leftover soup often tastes even better the next day as the flavors meld together.
Freezing
If you want to freeze your Caldo de Res, portion it into freezer-safe containers or heavy-duty freezer bags. Be sure to cool it completely before freezing, and leave some space for expansion. It will keep well for up to 3 months, letting you enjoy this comforting soup anytime you want with minimal effort.
Reheating
When reheating, thaw in the refrigerator overnight if frozen. Warm over medium heat on the stove until gently simmering, stirring occasionally. Avoid boiling vigorously to keep the meat tender and the vegetables intact. Add fresh lime juice and cilantro at serving time to revive the bright flavors.
FAQs
Can I use a different cut of beef for Caldo de Res?
Absolutely! While beef shank or short ribs are traditional for their rich flavor and tenderness, you can use beef brisket or oxtail. Just keep in mind that cooking times might vary slightly depending on the cut’s toughness.
What if I don’t have chayote squash?
No worries if chayote isn’t available—it’s an optional ingredient that adds mild sweetness and texture, but the soup is delicious without it. You can substitute with extra zucchini or even green beans for a similar fresh touch.
How spicy is the Caldo de Res?
The recipe itself isn’t spicy, making it perfect for all palates. You control the heat by adding jalapeños, chili powder, or hot sauce at the table, so everyone can customize their bowl to taste.
Can I make this soup in a slow cooker?
Yes! Start by searing the beef to lock in flavor, then add all the ingredients to your slow cooker and cook on low for about 6 to 8 hours. Add delicate vegetables like zucchini and cabbage during the last 30 minutes to avoid overcooking.
Is Caldo de Res gluten-free?
Yes, this soup is naturally gluten-free as it uses whole, fresh ingredients without any gluten-containing additives. Just be sure your corn tortillas are certified gluten-free if serving on the side.
Final Thoughts
There’s something so deeply satisfying about a big bowl of Caldo de Res (Mexican Beef and Vegetable Soup) Recipe that warms you from the inside out. It’s a dish that’s inviting, nourishing, and incredibly versatile—perfect for bringing family and friends together around the table. I can’t recommend enough that you give this recipe a try; once you do, it’ll become one of those treasured meals you turn to again and again.
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Caldo de Res (Mexican Beef and Vegetable Soup) Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Description
Caldo de Res is a traditional Mexican beef soup known for its rich, hearty broth and tender meat combined with fresh vegetables like corn, carrots, zucchini, potatoes, chayote, and cabbage. This comforting dish is simmered slowly to develop deep flavors and is typically served with lime wedges and warm corn tortillas for a complete, satisfying meal.
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
Garnishes and Serving
- 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 medium-high heat. Once boiling, reduce the heat to low and simmer gently for 1.5 to 2 hours, skimming off any foam or impurities that rise to the surface to keep the broth clear.
- Add root vegetables: After the initial simmering, add the corn pieces, carrot chunks, and quartered potatoes to the pot. Continue cooking for about 15 minutes, allowing these vegetables to soften while infusing their flavors into the soup.
- Add remaining vegetables: Stir in the sliced zucchini, optional chayote squash, and cabbage wedges. Cook for another 10 to 15 minutes until all the vegetables are tender but not mushy.
- Season and finish: Taste the broth and adjust seasoning as needed. Stir in the chopped cilantro towards the end to add a fresh, herbal note to the soup.
- Serve: Ladle the caldo de res into bowls and serve hot. Accompany each serving with lime wedges to squeeze over the soup for added brightness and warm corn tortillas on the side to complement the meal.
Notes
- Skimming foam during simmering helps keep the broth clear and improves flavor.
- Chayote squash is optional but adds a subtle sweetness and texture.
- Adjust salt and pepper according to your taste preference.
- For a more robust flavor, the beef can be browned before simmering, though this is not traditional.
- Corn tortillas are a classic accompaniment, but warm bolillo rolls also work well.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
