Why You’ll Love Caldo de Res Recipe
This Caldo de Res recipe is a celebration of deep, savory flavors and rustic comfort. Simmered low and slow, the beef becomes melt-in-your-mouth tender, while the vegetables soak up the delicious broth. It’s a one-pot meal that’s simple to make and full of traditional Mexican taste. Plus, it’s easy to customize with your favorite veggies and spice levels.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the beef stock:
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Bone-in beef shank or short ribs (can also use beef chuck)
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Onion
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Celery
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Garlic
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Chile de Arbol (optional, for heat)
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Bay leaves
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Black peppercorns
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Salt
For the soup:
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Potatoes
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Carrots
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Zucchini
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Corn (on the cob, cut into segments)
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Tomatoes
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Cabbage
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Jalapeños (optional)
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Tomato sauce
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Lime juice
For serving:
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Fresh cilantro
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Lime wedges
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Red pepper flakes
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Hot sauce (optional)
Directions
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Simmer the beef with onion, celery, garlic, bay leaves, peppercorns, and salt in water for 1.5 to 2 hours, until the beef is tender.
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Skim off any fat or foam from the surface.
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Remove the beef, shred it, and strain the broth.
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Return the strained broth to the pot and add potatoes and carrots. Simmer until tender.
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Add zucchini, corn, tomatoes, cabbage, and tomato sauce. Simmer until all vegetables are cooked through.
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Add shredded beef and lime juice, then heat through.
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Serve hot in bowls and garnish with cilantro, lime wedges, and red pepper flakes.
Servings and Timing
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Servings: 6–8
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Prep time: 20 minutes
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Cook time: 2 hours
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Total time: 2 hours 20 minutes
Variations
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Spicier version: Add dried chilies like ancho or guajillo, or extra jalapeños.
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Vegetable options: Include chayote, black beans, or squash for extra variety.
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Herb twist: Add Mexican oregano or a pinch of cumin for a deeper flavor profile.
Storage/Reheating
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Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
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Freezing: Store in freezer-safe containers for up to 3 months.
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Reheating: Reheat gently on the stovetop over medium heat until warmed through.
FAQs
What cut of beef is best for Caldo de Res?
Bone-in cuts like beef shank or short ribs add the most flavor and richness to the broth.
Can I make this soup in a slow cooker?
Yes, cook on low for 6–8 hours or on high for 3–4 hours, adding vegetables halfway through.
Is Caldo de Res spicy?
It’s typically mild, but you can adjust the spice level with jalapeños or chile de arbol.
Can I use beef broth instead of making it from scratch?
Homemade broth is best, but store-bought beef broth can work in a pinch—add extra seasonings to enhance flavor.
How do I keep the soup from becoming too greasy?
Skim off the fat during simmering, or let the broth cool and remove the solidified fat.
Can I use boneless beef?
Yes, but bone-in beef gives a richer broth. If using boneless, consider adding a beef bone for flavor.
What sides go well with Caldo de Res?
Serve with warm tortillas, Mexican rice, or elotes (Mexican street corn).
Can I add rice or pasta to the soup?
Yes, add cooked rice or small pasta near the end for a heartier meal.
Is this soup healthy?
Yes, it’s loaded with vegetables and protein, making it a balanced and nourishing dish.
Can I make this vegetarian?
Substitute the beef with beans and use vegetable broth, keeping the same vegetables and seasonings.
Conclusion
Caldo de Res is the ultimate Mexican comfort food, packed with rich beef flavor and hearty vegetables. Whether you’re enjoying it with family or warming up on a cold day, this soup delivers soul-satisfying goodness in every bowl. It’s easy to make, deeply flavorful, and perfect for feeding a crowd or meal prepping for the week.
Caldo de Res (Mexican Beef Soup)
This traditional Caldo de Res is a hearty and comforting Mexican beef soup made with tender bone-in beef, simmered with vibrant vegetables and savory spices. It’s perfect for cozy nights or whenever you crave a nourishing bowl of homemade soup.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- For the Beef Stock:
- Bone-in beef shank or short ribs
- Onion, celery, garlic
- Bay leaves, black peppercorns, salt
- Optional: Chile de Arbol for heat
- For the Soup:
- Potatoes
- Carrots
- Zucchini
- Corn (on the cob, cut)
- Tomatoes
- Cabbage
- Jalapeños (optional)
- Tomato sauce
- Lime juice
- For Serving:
- Fresh cilantro
- Red pepper flakes
- Hot sauce
- Lime wedges
Instructions
- Simmer beef, aromatics, and seasonings for 1.5–2 hours until the beef is tender.
- Remove beef, shred it, and strain the broth.
- Add potatoes and carrots to the broth, simmer until tender.
- Add remaining vegetables and tomato sauce, simmer until cooked through.
- Stir in beef and lime juice, heat through, and serve.
Notes
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Customize with extra vegetables like chayote, squash, or black beans.
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Add chili powder or Mexican oregano for added depth.
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Great served with rice, beans, or tortillas.
