Rachid Yousfi
There’s something about a simmering pot of Caldo de Res that feels like a warm embrace from generations past. This traditional Mexican beef soup has been a staple in many households for centuries, passed down from abuelas who knew that the secret to comfort often lies in a pot of rich, slow-cooked broth infused with fresh vegetables and tender meat.
Why I Love This Recipe
I still remember the first time I had Caldo de Res as a child, sitting at my grandmother’s wooden kitchen table, the scent of simmering beef bones and vegetables wrapping around me like a cozy blanket. She would serve it in her biggest bowls, steam rising, with fresh lime wedges and warm corn tortillas on the side. It wasn’t just a meal—it was an experience, a ritual of care and nourishment that I’ve carried with me ever since.
Now, I make this dish for my own family, especially on chilly evenings or when someone needs a little extra love and healing. There’s something deeply soothing about a broth infused with marrow-rich beef, vibrant corn on the cob, and chunky vegetables that melt in your mouth. This dish is not just food; it’s a reminder of home, of patience, of love poured into every ladleful.
Caldo de Res Recipe
Equipment
- Large stockpot
- Cutting board and sharp knife
- Ladle
- Wooden spoon
- Skimmer
Ingredients
- 2 lbs bone-in beef shank
- 8 cups water
- 2 ears of corn
- 2 carrots
- 2 potatoes
- 1 small cabbage
- 1 zucchini
- 1 cup green beans
- 1 tomato
- ½ onion
- 3 cloves garlic
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp oregano
- 1 bay leaf
- Fresh cilantro
- 1 lime
Instructions
- Prepare the Beef: In a large pot, add the beef shank and 8 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the top.
- Build the Broth: Add onion, garlic, tomato, salt, pepper, oregano, and bay leaf. Cover and let simmer for about 1.5 to 2 hours, until the beef is tender and easily falls apart.
- Add Hard Vegetables: Stir in the potatoes, carrots, and corn. Simmer for another 20 minutes.
- Add Remaining Vegetables: Toss in the cabbage, zucchini, and green beans. Let cook for 10-15 more minutes until all vegetables are tender. Adjust seasoning if needed.
- Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges and warm tortillas.
Related Video
Notes
- Use Bone-In Meat: The bones add incredible depth to the broth, making it rich and flavorful.
- Simmer Slowly: Low and slow cooking allows the flavors to meld beautifully.
- Skim the Foam: Removing impurities ensures a clear, clean-tasting broth.
- Add Vegetables in Stages: Hard vegetables first, delicate ones later to prevent overcooking.
- Enhance with Acidity: A squeeze of lime at the end brightens up the entire dish.
Nutrition
How to Serve Caldo de Res: 4 Delicious Ways
There’s no wrong way to enjoy a bowl of Caldo de Res, but these serving ideas will elevate your experience and make every bite unforgettable.
- With Warm Corn Tortillas – The classic pairing. Nothing beats dipping a warm, slightly charred corn tortilla into the rich broth, soaking up every bit of flavor.
- With Fresh Lime and Salsa – A squeeze of lime brightens the broth, while a spoonful of spicy salsa adds depth and a little heat. If you love bold flavors, this is the way to go.
- With Rice on the Side – In many households, Caldo de Res is served alongside a scoop of Mexican rice. It makes for a heartier meal and adds a delightful texture contrast.
- With Avocado Slices – Creamy avocado adds a luscious contrast to the hot broth, balancing the richness of the beef with its fresh, buttery taste.
No matter how you serve it, the beauty of Caldo de Res is that it always feels like home.
Try this also : Marry Me Chicken Pasta Recipe
4 Delicious Variations of Caldo de Res
While the traditional version is a timeless favorite, you can customize Caldo de Res to suit your tastes and dietary preferences.
- Spicy Caldo de Res – Add dried guajillo or ancho chiles to the broth for a deep, smoky heat. Perfect for spice lovers!
- Low-Carb Version – Skip the potatoes and corn, and load up on zucchini, cabbage, and bell peppers for a lighter, keto-friendly take.
- Caldo de Res with Bone Broth – Enhance the health benefits by using homemade bone broth instead of regular beef broth. The extra collagen and nutrients make this variation even more nourishing.
- Vegan Caldo de Res – Replace the beef with hearty mushrooms, jackfruit, or tofu, and use a rich vegetable broth infused with smoky paprika to mimic the depth of traditional beef stock.
Each variation brings a unique twist, but at its heart, Caldo de Res remains the comforting, soul-warming dish we all love.
Storage and Shelf Life: Keeping Your Caldo Fresh
A big pot of Caldo de Res often means plenty of leftovers, which is great because the flavors only deepen over time! Here’s how to store it properly:
- Refrigeration: Store leftover soup in an airtight container in the fridge for up to 4 days. The flavors will continue to meld, making it even tastier the next day.
- Freezing: Caldo de Res freezes well! Pour cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Just avoid freezing whole potatoes, as they can become grainy.
- Reheating: Warm it up on the stovetop over low heat, adding a splash of water or broth if needed. If frozen, let it thaw in the fridge overnight before reheating.
- Meal Prepping Tip: Portion the soup into individual servings before freezing to make easy grab-and-go meals.
The Health Benefits of Caldo de Res
Beyond its comforting taste, Caldo de Res is packed with nutrients that make it a powerhouse for your body.
- Rich in Collagen & Gelatin – Slow-cooked beef bones release collagen, which supports joint health, skin elasticity, and gut healing.
- Loaded with Vitamins & Minerals – The medley of vegetables in Caldo de Res—carrots, cabbage, potatoes, and corn—provides essential vitamins like A, C, and K, along with fiber and antioxidants.
- A Natural Immune Booster – Warm, nourishing broth is known for its ability to soothe colds, aid digestion, and keep the body hydrated.
- Protein-Packed & Satisfying – With generous chunks of beef, this soup is a great source of protein, keeping you full and energized.
With every spoonful, you’re not just indulging in a delicious meal—you’re giving your body a natural, healing boost.
Frequently Asked Questions (FAQs)
Q: Can I make Caldo de Res in a slow cooker? A: Absolutely! Brown the beef beforehand, then add all ingredients to the slow cooker and cook on low for 8-10 hours. The beef will be incredibly tender!
Q: What cut of beef is best for Caldo de Res? A: Bone-in beef shank is traditional because it adds incredible depth of flavor. You can also use short ribs or oxtail for extra richness.
Q: Can I make this soup spicy? A: Yes! Add sliced jalapeños, dried chilies, or a dash of hot sauce to kick up the heat.
Q: How do I prevent my vegetables from becoming too soft? A: Add heartier vegetables like potatoes and corn early in the cooking process, but wait to add delicate veggies like cabbage and zucchini in the last 15 minutes.
Whether you’re craving comfort, looking to nourish your body, or wanting to experience a taste of tradition, Caldo de Res delivers on all fronts. Make a pot, share it with loved ones, and enjoy the warmth of this timeless, soul-soothing dish!
