There are few dishes that capture the heart of Mexican comfort food quite like Caldo de Res, a traditional beef and vegetable soup that warms both the body and soul. With its rich broth, tender beef, and garden-fresh vegetables, this dish transforms simple ingredients into something extraordinary. Whether you’re seeking a cozy meal on a rainy evening, a nourishing soup for your family, or a dish that celebrates authentic Mexican flavor, Caldo de Res is the answer.
But this isn’t just a soup—it’s a story in a bowl. It’s about family, tradition, and the joy of sharing food made with love. Passed down from abuelas (grandmothers) to generations of home cooks, Caldo de Res carries the warmth of Mexican kitchens wherever it’s made. Today, we’ll dive deep into how to create this flavor-packed Mexican beef soup in your own home, while keeping it simple, wholesome, and irresistibly delicious. 🌶️
💛 Why You’ll Love This Caldo de Res Recipe
If you’ve never made Caldo de Res before, get ready to fall in love with this dish for many reasons:
- Comfort in Every Spoonful: The rich beef broth infused with herbs and vegetables delivers a deep, soul-warming flavor.
- Nutritious and Wholesome: Packed with vitamins, minerals, and protein, it’s a complete, balanced meal in a single pot.
- Family-Friendly: Both adults and kids adore its mild yet savory taste.
- Budget-Friendly and Simple: Made with affordable ingredients that stretch into multiple servings.
- Customizable: You can easily add seasonal veggies or spice it up for your own twist.
Whether you’re a beginner cook or an experienced food lover, this Caldo de Res recipe is simple enough for weeknights yet impressive enough for gatherings.
🛒 Ingredients for Authentic Caldo de Res
To make this Mexican beef soup shine, you need a thoughtful mix of simple, fresh ingredients. Each one plays an essential role in creating a rich and hearty flavor.
Main Ingredients:
- 2 lbs beef shank (with bone and marrow) – This cut adds depth and richness to the broth.
- 10 cups water – The foundation for your soup’s flavor.
- 2 medium carrots (chopped) – Adds sweetness and color.
- 2 medium potatoes (chopped) – For heartiness and texture.
- 1 medium zucchini (sliced) – Adds freshness and a tender bite.
- ½ head cabbage (chopped) – Absorbs flavors and adds a lovely crunch.
- 2 ears of corn (cut into chunks) – Adds sweetness and color contrast.
- 1 onion (quartered) – Essential for building flavor in the broth.
- 3 cloves garlic (minced) – Adds aromatic depth.
- 1 bunch cilantro (chopped) – Brings brightness to the finished dish.
- Salt and pepper to taste – Adjusted to your preference.
Optional Add-ins:
- Green beans, bell peppers, or celery for extra veggies.
- Lime wedges for serving.
- Jalapeño slices for a subtle kick.
- A few sprigs of fresh oregano for aroma.
📝 Pro Tip: For an extra rich flavor, sear or roast the beef shank before simmering. The caramelization deepens the broth.
🍲 Step-by-Step Guide: How to Make Caldo de Res
Follow these easy steps to create the most authentic and flavorful Mexican beef soup right at home.
🥩 Step 1: Prepare the Beef Base
Start by rinsing your beef shanks under cold water. Place them in a large heavy-bottomed pot or Dutch oven, and cover with 10 cups of water. Bring it to a boil over medium-high heat.
As the pot begins to heat, you’ll notice foam forming on the surface—this is natural. Use a spoon or skimmer to remove it. This step is crucial for a clear, clean broth.
Once the foam is removed, reduce the heat to medium-low and let it simmer gently.
🧅 Step 2: Build the Broth with Aromatics
Now that your beef is simmering peacefully, it’s time to layer in the aromatics that give Caldo de Res its signature flavor. Add:
- The quartered onion
- Minced garlic
- A few sprigs of cilantro stems (save the leaves for garnish)
- A teaspoon of salt
Cover partially with a lid and let it cook slowly for about 1½ hours, until the beef becomes tender and the broth turns golden.
💡 Tip: The longer you simmer, the richer the flavor. Avoid boiling aggressively; gentle simmering extracts the best taste.
🥕 Step 3: Add the Root Vegetables
Once the beef is tender, add the chopped carrots, potatoes, and corn chunks. These vegetables need a bit more time to soften, so let them cook for about 15–20 minutes.
You’ll notice the aroma growing deeper—this is when the soup truly starts coming alive.
🥬 Step 4: Add the Soft Vegetables
Now it’s time to introduce the quicker-cooking vegetables: zucchini and cabbage. Add them to the pot and simmer for another 10–12 minutes until tender but not mushy.
This combination of soft and hearty vegetables gives Caldo de Res its signature texture—comforting, chunky, and full of life.
🧂 Step 5: Season and Adjust
Taste the broth and add salt and pepper as needed. Some like to add a small squeeze of lime juice to brighten up the flavors right before serving.
At this stage, your kitchen will smell incredible—rich, savory, and wholesome.
🌿 Step 6: Serve and Garnish
Ladle the hot soup into deep bowls, ensuring each portion gets a bit of beef, corn, and vegetables. Garnish generously with fresh cilantro and serve with lime wedges and warm corn tortillas on the side.
Optional toppings:
- Diced avocado 🥑
- Chopped onions
- Fresh jalapeño slices
- A touch of hot sauce
🔥 Tips for the Best Caldo de Res
Creating the perfect Caldo de Res isn’t complicated, but these expert tips will make your soup exceptional:
- Skim the Broth Early: This ensures a clear, beautiful soup.
- Don’t Rush the Simmer: Slow simmering extracts the collagen and flavor from the beef bones.
- Balance Salt: Add salt gradually—beef and vegetables absorb seasoning over time.
- Use Fresh Ingredients: The flavor of Caldo de Res depends on the freshness of your produce.
- Add Lime Before Serving: The acidity balances the richness of the broth.
- For Extra Depth: Add a small cube of beef bouillon or roast the beef beforehand.
- Batch Cook: This soup tastes even better the next day and freezes well!
🧄 Variations of Caldo de Res Recipe
One of the best things about this dish is how flexible it is. You can tailor it to your dietary needs or seasonal produce.
🌶️ 1. Spicy Caldo de Res
Add sliced jalapeños, serrano peppers, or a teaspoon of chili powder to the broth for a warming, spicy twist.
🥦 2. Vegetable-Heavy Version
Double up on zucchini, carrots, and corn for a lighter, vegetarian-friendly option. Use vegetable broth and mushrooms instead of beef for depth.
🍚 3. With Rice or Quinoa
Add cooked rice or quinoa just before serving for extra heartiness.
🧂 4. Herb-Infused Caldo
Add thyme, oregano, or bay leaves during simmering for a fragrant, herbaceous note.
🐄 5. Different Cuts of Beef
Experiment with short ribs, chuck roast, or oxtail for variations in texture and richness.
🍽️ Serving Suggestions
A classic bowl of Caldo de Res is delicious on its own, but it shines even brighter when served with simple sides and garnishes:
- Warm Corn Tortillas: Perfect for soaking up the broth.
- Lime Wedges: Add zest and freshness.
- Fresh Salsa or Pico de Gallo: For a flavorful punch.
- Avocado Slices: Creamy texture pairs beautifully with the soup.
- Mexican Rice: A hearty companion that complements the broth.
- Agua Fresca or Iced Tea: For a refreshing beverage pairing.
🌼 Tip: Serve the soup family-style — it’s meant to be shared, enjoyed, and celebrated.
🧊 How to Store and Reheat
Caldo de Res stores beautifully, making it perfect for meal prep.
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in individual portions for up to 2 months.
- Reheating: Warm gently on the stove over medium heat. If it thickens, add a splash of water or broth.
Avoid overboiling during reheating to preserve the vegetables’ texture.
🕓 Equipment Needed
To prepare this recipe smoothly, you’ll need:
- A large soup pot or Dutch oven
- A sharp knife and cutting board
- Ladle for serving
- Skimmer or spoon for removing foam
- Serving bowls
Optional but useful: a meat thermometer to check doneness and a colander for rinsing vegetables.
🇲🇽 The Cultural Essence of Caldo de Res
In Mexico, Caldo de Res is more than just a soup—it’s a symbol of family and togetherness. It’s the kind of dish that brings generations to the same table.
Traditionally, it’s served on Sundays, holidays, or chilly evenings when everyone gathers to share stories and laughter. Every spoonful carries warmth, love, and a touch of nostalgia.
Each region in Mexico has its own variation—some add chayote, others add corn on the cob halves or different herbs. No matter the version, the heart of the dish remains the same: comfort, care, and flavor.
🤔 Frequently Asked Questions (FAQs)
1. What is Caldo de Res?
It’s a traditional Mexican soup made from beef shank, vegetables, and herbs simmered in a flavorful broth. The dish is hearty, comforting, and deeply satisfying.
2. Can I make Caldo de Res in a slow cooker?
Absolutely! Add all the ingredients to your slow cooker and cook on low for 6–8 hours or high for 4–5 hours. The beef will become melt-in-your-mouth tender.
3. What can I serve with Caldo de Res?
Serve it with warm tortillas, lime wedges, or a side of Mexican rice. For drinks, agua fresca or hibiscus tea complements it beautifully.
4. Can I freeze Caldo de Res?
Yes! Let the soup cool completely, then transfer to freezer-safe containers. Thaw overnight before reheating.
5. What if I don’t have beef shank?
You can substitute with beef short ribs, oxtail, or chuck roast for similar richness.
🥄 Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~340 kcal |
| Protein | 25g |
| Carbohydrates | 30g |
| Fat | 15g |
| Fiber | 4g |
| Sodium | 600mg |
| Cholesterol | 70mg |
Values are approximate and depend on ingredients used.
🧡 Final Thoughts: The Joy of Caldo de Res
There’s a reason Caldo de Res is a beloved classic across Mexico and beyond—it’s the ultimate comfort food. From the first simmer to the last spoonful, it tells a story of home, tradition, and flavor.
It’s not just about cooking; it’s about creating memories. Whether you’re serving it at a family dinner or enjoying a quiet bowl by yourself, this dish connects you to something timeless—the art of simple, honest cooking.
