Hearty Caldo De Res Recipe: Mexican Beef Soup Magic

Hearty Mexican beef soup warms the soul on chilly evenings, bringing comfort with every spoonful of caldo de res recipe.

Generations of families have perfected this traditional dish passed down through decades of culinary love.

Tender beef chunks swim alongside vibrant vegetables in a rich, aromatic broth that speaks directly to the heart.

Root vegetables add depth and nutrition to this classic Mexican comfort meal.

Each ingredient tells a story of home-cooked goodness and cultural heritage.

The soup balances rustic flavors with simple, wholesome ingredients that create a deeply satisfying experience.

Prepare to savor a bowl of pure, authentic Mexican comfort that connects you to generations of home cooking.

Why Caldo de Res Feels So Nourishing

• Dive into Homemade Mexican Beef Soup
• Slow-simmered beef shank transforms into melt-in-your-mouth goodness, releasing deep, robust flavors that make every spoonful incredibly satisfying.
• Packed with colorful, nutritious vegetables like potatoes, carrots, zucchini, and corn, this soup delivers a wholesome meal that feels like a warm hug from your favorite abuela.
• Flexible recipe allows you to control heat with jalapeños, red pepper flakes, and hot sauce, making it perfect for everyone from mild-loving kids to spice-craving adults.
• Minimal kitchen cleanup with everything cooked in a single pot, saving time and reducing dish-washing hassle while creating a restaurant-quality meal at home.

Ingredients in Caldo de Res

• Beef Shank: A flavorful cut that provides rich, tender meat for the soup.
• Chuck or Short Rib: Alternative cuts that work well for creating a hearty beef base.

• Onion, Celery, Garlic: Classic aromatics that build a deep, complex flavor foundation for the soup.
• Chiles de Arbol, Peppercorns, Bay Leaves, Salt: Spices and herbs that add warmth, depth, and essential seasoning to the broth.

• Potatoes, Carrots: Hearty root vegetables that provide substance and sweetness to the soup.
• Zucchini, Corn, Tomatoes, Cabbage: Colorful vegetables that add texture and nutritional value.
• Jalapeños: Optional ingredient that brings a spicy kick to the soup.
• Tomato Sauce: Adds richness and helps create a deeper flavor profile.

• Lime Juice: Bright citrus element that adds freshness to the soup.
• Cilantro: Fresh herb that provides a vibrant, herbal garnish.
• Red Pepper Flakes, Hot Sauce: Optional spicy toppings for extra heat.

How to Cook Caldo de Res

Step 1: Prepare Beef Base

Place beef shank in a large pot with water.

• Onion (roughly chopped)
• Celery
• Garlic
• Chiles de arbol
• Bay leaves
• Peppercorns
• Salt

Bring to a boil, then reduce heat and cover.

Simmer for 1.5 to 2 hours until beef becomes incredibly tender.

Step 2: Process Cooked Beef

Remove beef from broth and let cool.

Skim off foam during cooking to keep broth clear.

Shred meat, discarding bones.

Strain broth to remove solid ingredients, creating a rich, flavorful stock.

Step 3: Cook Hearty Vegetables

Return strained stock to pot and bring to simmer.

• Potatoes
• Carrots

Simmer for 20 minutes until vegetables start to soften.

Step 4: Add Remaining Vegetables

• Zucchini
• Jalapeños
• Corn
• Tomatoes
• Cabbage
• Tomato sauce

Simmer for additional 10 minutes until vegetables are tender but not overcooked.

Step 5: Finish and Season

Return shredded beef to pot.

Squeeze fresh lime juice into soup.

Taste and adjust salt as needed.

Stir thoroughly to combine all flavors.

Step 6: Serve with Garnishes

Ladle soup into bowls.

• Fresh cilantro
• Red pepper flakes
• Hot sauce
• Lime wedge

Serve alongside warm tortillas for a complete Mexican comfort meal.

Tips for Great Caldo de Res

• Slow-cook the beef shank for 1.5-2 hours to ensure maximum tenderness and flavor extraction, allowing the meat to become so soft it falls right off the bone.
• Skim off foam during simmering to maintain a crystal-clear, clean-tasting beef stock without cloudy impurities.
• Add harder vegetables like potatoes and carrots first, then incorporate softer vegetables to prevent overcooking and maintain perfect texture for each ingredient.
• Squeeze fresh lime juice at the end to brighten the soup's taste and add a zesty, fresh dimension that elevates the entire dish.
• Top the soup with fresh cilantro, red pepper flakes, and an extra lime wedge to create layers of flavor and allow diners to customize their bowl's heat and brightness.

Storing and Reheating Caldo de Res

• Store leftovers in an airtight container within 2 hours of cooking. Keep the soup in the refrigerator for 3-4 days, ensuring it cools completely before sealing.
• Pour cooled soup into freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label with the date for easy tracking.
• Transfer desired portion to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed.
• Pour soup into a pot, add a splash of water or broth to prevent sticking. Warm over medium-low heat, stirring occasionally. Heat until steaming and reaching an internal temperature of 165°F to ensure food safety.

What to Serve with Caldo de Res

• Savor Warming Beef and Beverage Companions
• Pair with Mexican Cerveza: Ice-cold Mexican beer like Modelo Especial or Pacifico cuts through the soup's richness, providing crisp refreshment that complements the hearty beef flavors.
• Match with Zesty Red Wine: Choose a medium-bodied Tempranillo or Malbec with slight spiciness that echoes the soup's robust character and enhances its deep meaty notes.
• Complement with Horchata: Traditional rice-based drink offers cooling sweetness that balances the soup's spicy and savory elements, creating a delightful temperature contrast.
• Enhance with Agua Fresca: Citrus-infused water like lime or grapefruit provides light, tangy counterpoint to the dense soup, cleansing the palate between rich bites.

Twist Ideas for Caldo de Res

• Low-Sodium Version: Replace salt with herb-infused salt alternatives or sodium-free seasonings like dried herbs, creating a heart-healthy option for those monitoring sodium intake.
• Vegetarian Adaptation: Swap beef shank with hearty plant-based proteins like jackfruit, seitan, or firm tofu, using vegetable broth instead of beef stock while maintaining similar robust flavors.
• Gluten-Free Option: Ensure all ingredients are certified gluten-free, particularly checking tomato sauce and seasonings, making the soup safe for individuals with gluten sensitivities.
• Instant Pot Method: Significantly reduce cooking time by using pressure cooking technique, which allows meat to become tender in approximately 45 minutes while preserving deep, rich flavor profiles.

FAQs

• What makes caldo de res different from other beef soups?

Caldo de res is a traditional Mexican beef soup featuring a rich, slow-simmered broth with multiple vegetables and tender, shredded beef, creating a hearty and flavorful one-pot meal that’s deeply rooted in Mexican culinary culture.

• Is this soup nutritious?

Absolutely! Caldo de res is packed with protein from beef, and loaded with vegetables like potatoes, carrots, zucchini, and corn, providing a balanced and nutrient-dense meal that’s both comforting and healthy.

• Can I make this soup spicy or mild?

Yes! You can control the heat by adjusting the number of chiles de arbol, jalapeños, and hot sauce. For a milder version, reduce or omit the spicy ingredients, and for extra heat, add more chiles or hot sauce to suit your preference.

• What are the key techniques for a perfect caldo de res?

The most important techniques are slow simmering the beef to extract maximum flavor, skimming foam for a clear broth, and adding vegetables in stages to ensure they’re cooked perfectly without becoming mushy.

Caldo De Res Recipe (mexican Beef Soup) Recipe

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4.7 from 18 reviews

• Total Time: 2 hours 15 minutes
• Yield: 8 1x

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Description

Hearty Mexican caldo de res soup brims with tender beef, colorful vegetables, and rich, comforting flavors that transport diners straight to Mexico. Warm, nourishing spoonfuls promise pure culinary comfort you’ll savor with each delightful bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 3 pounds beef shank (or substitute with short rib or beef chuck)

Vegetables for Stock:

• 1 large onion, roughly chopped
• 2 celery stalks, roughly chopped
• 10 garlic cloves, roughly chopped
• 5 chile de arbol peppers (optional)

Soup Base and Seasoning:

• 8–10 cups water
• 3 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon salt

Vegetables for Soup:

• 3 potatoes, cut into bite-sized pieces
• 2 carrots, cut into bite-sized pieces
• 2 zucchinis, cut into bite-sized pieces
• 2 jalapeno peppers, sliced (optional)
• 2 ears of corn, quartered
• 3 medium tomatoes, cut into bite-sized pieces
• 1/4 head cabbage, chopped

Additional Ingredients:

• 8 ounces (226 grams) tomato sauce
• Juice from 1 lime

Serving Options:

• Spicy red pepper flakes
• Fresh chopped cilantro
• Hot sauce
• Lime wedges

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Instructions

1. Combine beef shank with water, onion, celery, garlic, chiles de arbol, bay leaves, peppercorns, and salt in a large pot. Heat to a boil, then reduce temperature and cover. Simmer for 1.5-2 hours, occasionally skimming foam from the surface.
2. Remove beef when tender and falling off the bone. Let cool, then shred meat and discard bones. Strain broth completely to create a clear, flavorful stock.
3. Return strained stock to pot and bring to a gentle simmer. Add potatoes and carrots, cooking for approximately 20 minutes until vegetables begin to soften.
4. Incorporate zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce into the pot. Continue simmering for an additional 10 minutes, ensuring vegetables remain tender but not overcooked.
5. Reintroduce shredded beef to the pot. Squeeze fresh lime juice into the soup, stirring thoroughly. Taste and adjust seasoning as needed.
6. Serve hot in individual bowls, garnishing with fresh cilantro, red pepper flakes, hot sauce, and an extra lime wedge. Accompany with warm tortillas for a complete meal.

Notes

• Swap beef cuts easily by using chuck roast or short ribs for similar rich flavor and tender texture.
• Reduce cooking time by using a pressure cooker, which can cut simmering duration in half while maintaining deep beef flavor.
• Make the soup gluten-free by carefully checking tomato sauce ingredients and ensuring no wheat-based additives are present.
• Create a lighter version by skimming excess fat from the broth and using lean beef cuts for a healthier adaptation.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Dinner, Lunch, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 15 g
• Cholesterol: 60 mg