Caldo De Res Recipe (mexican Beef Soup) Recipe

If there’s one dish that brings me back to my childhood, it’s caldo de res, or Mexican beef soup. This warm, hearty, and flavorful soup is like a hug in a bowl, perfect for chilly nights or whenever you’re craving something truly comforting. Made with tender beef, vibrant vegetables, and a fragrant homemade stock, it’s the kind of meal that nourishes both body and soul. Whether you’re familiar with caldo de res or trying it for the first time, you’ll find it’s surprisingly simple to make and absolutely packed with flavor.

One of the things I love most about caldo de res is how customizable it is. There’s a flexibility in the ingredients that lets you use what you have on hand, making it a fantastic recipe for home cooks of all experience levels. I remember watching my grandma make it, adding a pinch of this, a handful of that, adjusting as she went along. Each pot would turn out slightly different, but it was always delicious. Today, I’m excited to share this recipe with you—one that has all the richness and warmth of the traditional dish with a few tips to make it even easier.

this RECIPE

A little background on caldo de res

Caldo de res is a beloved Mexican beef soup that traces its roots back to rural communities where people relied on affordable, hearty ingredients. Traditionally, tougher cuts of beef like shank or short ribs were used, as they needed longer cooking times to tenderize. By simmering these cuts in water with aromatics, home cooks could create a rich, flavorful broth that became the base for the soup. In many households, caldo de res is still a staple, made on weekends when families gather to share a big pot of something warm and nourishing.

The recipe has evolved over the years, with families adding their own touches—like extra vegetables or a splash of lime juice. The beauty of caldo de res lies in its simplicity and adaptability, making it just as relevant in a busy modern kitchen as it was in the past.

Let’s talk ingredients: the heart and soul of this soup

Each ingredient in caldo de res plays an important role in building the soup’s flavor and texture. Here’s a closer look at the main components and some tips to make the most of them.

• Beef shank or short rib: This cut is ideal for long, slow cooking and will release plenty of flavor into the broth. If you can’t find beef shank, short rib or beef chuck work well as substitutes. Just make sure to let the meat cook long enough so it’s tender and falls off the bone.
• Vegetables: Potatoes, carrots, zucchini, corn, and cabbage bring a rainbow of colors and textures to the soup. The combination of these veggies creates a balanced flavor—sweet, earthy, and a bit spicy if you add jalapeños. Feel free to swap out vegetables based on what’s in season or your preferences.
• Tomatoes and tomato sauce: These add a touch of acidity and depth to the broth, balancing the richness of the beef. Fresh tomatoes and a small amount of tomato sauce bring a subtle sweetness that rounds out the flavors.
• Chiles de arbol: These dried peppers are optional but highly recommended if you like a bit of heat. They add a slight smokiness and warmth without overpowering the dish.
• Lime juice: Just before serving, a squeeze of lime brightens up the flavors and adds a refreshing tang. Lime wedges on the side let each person adjust the acidity to their taste.

Kitchen gear: What you need (and what you can skip)

A great thing about caldo de res is that it doesn’t require any fancy equipment—just a big pot and a few basic tools.

• Large stock pot: You’ll need a very large pot to hold all the ingredients and give the beef enough room to cook properly. If you have a Dutch oven, it’s a perfect choice as it holds heat well and is easy to clean.
• Strainer: Once the beef stock is done, you’ll need a fine-mesh strainer to remove solids and leave behind a smooth, flavorful broth.
• Tongs and a slotted spoon: Tongs help with handling the beef, especially if it’s falling apart (as it should be!). A slotted spoon is useful for skimming any foam from the broth.

With just these tools, you’re ready to create a rich and satisfying caldo de res.

Step-by-step: Making your caldo de res

Let’s get cooking! Follow these steps, and you’ll have a comforting bowl of caldo de res ready to enjoy.

1. Make the beef stock

Start by placing the beef shank (or substitute) in your large pot, along with water, chopped onion, celery, garlic, chiles de arbol (if using), bay leaves, black peppercorns, and salt. Bring everything to a boil, then reduce the heat to a simmer. Cover and let it cook for about 1.5 to 2 hours.

While the beef is cooking, keep an eye out for any foam or fat that rises to the top—skim this off with a spoon to keep the broth clear and clean-tasting.

Once the beef is tender and starting to fall apart, remove it from the pot and let it cool slightly. Shred the meat from the bones and set it aside. Strain the stock through a fine-mesh strainer, discarding the solids.

2. Build the soup

Pour the strained beef stock back into the pot and bring it to a gentle simmer. If the stock has reduced too much, add a bit of water to reach the right level.

Add the potatoes and carrots first, as these take a bit longer to cook. Let them simmer for about 20 minutes until they’re starting to soften.

Next, add the zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Simmer everything together for another 10 minutes, or until all the vegetables are tender but not mushy.

3. Finish with beef and lime

Once the vegetables are cooked to your liking, add the shredded beef back into the pot. Stir in the juice of one lime, and taste the soup to adjust the salt if needed.

4. Serve and enjoy

Ladle the soup into bowls, and let each person add their own finishing touches. Garnish with fresh cilantro, a sprinkle of red pepper flakes, a dash of hot sauce, and a squeeze of lime. Enjoy the vibrant, comforting flavors with each spoonful!

Variations to make it your own

There are so many ways to customize caldo de res to suit your tastes. Here are a few ideas:

• Make it spicier: If you love heat, add extra chiles de arbol, or toss in a serrano pepper or two.
• Try different vegetables: Swap out or add veggies like chayote, green beans, or bell peppers.
• Low-carb option: For a lighter version, omit the potatoes and add more low-carb veggies like green beans and spinach.
• Vegan version: If you’re looking for a plant-based version, substitute the beef with mushrooms for an earthy flavor, and use vegetable stock as the base.

Each variation adds a unique twist, so feel free to experiment!

Serving and presentation ideas

To serve caldo de res, ladle the soup into deep bowls, making sure each bowl has a good mix of beef, vegetables, and broth. Garnish with a sprinkle of fresh cilantro, a pinch of red pepper flakes, and a slice of lime for added color and freshness. You can also set out hot sauce for anyone who likes an extra kick. For a more complete meal, serve it with warm corn tortillas on the side, perfect for dipping into the flavorful broth.

Drink pairings

Since caldo de res is a warming, hearty dish, I recommend pairing it with refreshing drinks that complement the rich flavors. Here are a few options:

• Agua fresca: A light, fruit-based agua fresca like cucumber-lime or watermelon would pair wonderfully, adding a burst of freshness between bites.
• Hibiscus tea (agua de jamaica): This slightly tart, deep red drink has a unique flavor that contrasts nicely with the soup’s savory profile.
• Lemon or lime sparkling water: The bubbles and citrus notes will cleanse your palate, making each spoonful taste just as delicious as the first.

Storing and reheating tips

Leftover caldo de res stores well in the fridge for up to 3-4 days. Just let it cool completely, then transfer to an airtight container. When you’re ready to reheat, warm it gently on the stovetop over medium heat until hot. You may need to add a splash of water or broth, as the soup thickens slightly when stored.

If you want to freeze it, let it cool and pour it into freezer-safe containers, leaving a little room at the top for expansion. Frozen caldo de res lasts up to 3 months. Just thaw in the fridge overnight before reheating.

Adjusting for different serving sizes

This recipe makes a big pot of soup—about 6-8 servings. If you’re cooking for a smaller group, you can halve the recipe easily. For larger gatherings, doubling the recipe works well too. Just remember to adjust your pot size and cooking times slightly, as a larger quantity may take a bit longer to reach a simmer.

Frequently asked questions

1. Can I make this in a slow cooker?
Yes! You can make the stock in a slow cooker by combining the stock ingredients and cooking on low for 6-8 hours. Then transfer to a pot to add the vegetables, or add them during the last hour of slow cooking.

2. Can I use store-bought beef broth?
You can, but making your own stock gives the soup a much richer flavor. If using store-bought broth, look for a low-sodium option and add a beef shank for added depth.

3. What’s the best way to cut the vegetables?
Cut everything into bite-sized pieces, but not too small. Larger chunks hold up better during simmering and make for a heartier soup.

4. Can I make it spicier?
Absolutely! Feel free to add more jalapeños or a few serrano peppers for extra heat.

5. What other garnishes work well?
Chopped green onions, radishes, or a dollop of Mexican crema are all delicious additions!

Final thoughts

I hope you’ll give this caldo de res recipe a try. It’s a comforting, flavorful soup that’s truly greater than the sum of its parts. Once you’ve tried the base recipe, feel free to make it your own with different vegetables or spices. Serve it up with your favorite garnishes, a side of warm tortillas, and a refreshing drink, and you’ve got a meal that’s as nourishing as it is delicious. Enjoy!

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