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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Reintroduce shredded beef to the pot. Squeeze fresh lime juice into the soup, stirring thoroughly. Taste and adjust seasoning as needed.
- 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