What is the best cut of beef for Caldo de Res?

The best cuts are bone-in, tough cuts that become tender with long simmering, such as beef shank (chamberete), short ribs, or oxtail. These also add richness and depth to the broth.

What vegetables go into Caldo de Res?

Common vegetables include carrots, potatoes, corn on the cob, zucchini (calabacitas), cabbage, and chayote. Some variations may also include green beans or plantains.

How do you serve Caldo de Res?

Caldo de Res is traditionally served hot in a large bowl, with a piece of each vegetable and meat. It's often garnished with fresh cilantro, chopped onion, and a generous squeeze of lime juice. Warm tortillas and a spicy salsa are common accompaniments.

What is the difference between Caldo de Res and Sopa de Res?

While often used interchangeably in Mexican cuisine, both 'Caldo de Res' and 'Sopa de Res' refer to a hearty beef soup. 'Caldo' often emphasizes the rich broth and substantial ingredients, while 'Sopa' is a broader term for soup. In practice, they generally describe the same beloved dish.

Why is my Caldo de Res bland?

A bland Caldo de Res usually indicates insufficient seasoning or simmering time. Ensure you're salting adequately throughout the cooking process, using aromatic vegetables like onion and garlic, and allowing the beef to simmer long enough to fully infuse the broth with its rich flavor. Skimming impurities also helps concentrate flavor.

Can Caldo de Res be made ahead of time?

Yes, Caldo de Res is an excellent dish for making ahead, as the flavors often deepen overnight. Store the soup (meat, vegetables, and broth) in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, potentially adding softer vegetables like zucchini during reheating to prevent them from becoming overly mushy.

Mexican Beef Soup Caldo de Res Recipe: The Ultimate Comfort Food 2025

Name: Mexican Beef Soup Caldo de Res Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Mexican
Ingredients: 2 lbs beef shank (or beef stew meat), bone-in for richer broth; 1 large white onion, quartered; 4 cloves garlic, minced; 2 large tomatoes, diced; 2 ears of corn, each cut into 3 pieces; 3 medium carrots, peeled and sliced into chunks; 2 large potatoes, peeled and cubed; 1/2 small cabbage, cut into wedges; 1 zucchini, sliced (optional, but adds great texture); 1/4 cup fresh cilantro, chopped; 8 cups beef broth (or water); 1 tablespoon vegetable oil; 1 teaspoon dried oregano; 1 bay leaf; Salt and black pepper to taste; Lime wedges and warm corn tortillas for serving

Mexican Beef Soup Caldo de Res Recipe

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This traditional Mexican beef soup is a hearty, vegetable-packed meal featuring tender beef shank, corn on the cob, cabbage, and potatoes in a deeply flavorful broth. Perfect for chilly evenings and family gatherings.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican

Ingredients

Scale

2 lbs beef shank (or beef stew meat), bone-in for richer broth
1 large white onion, quartered
4 cloves garlic, minced
2 large tomatoes, diced
2 ears of corn, each cut into 3 pieces
3 medium carrots, peeled and sliced into chunks
2 large potatoes, peeled and cubed
1/2 small cabbage, cut into wedges
1 zucchini, sliced (optional, but adds great texture)
1/4 cup fresh cilantro, chopped
8 cups beef broth (or water)
1 tablespoon vegetable oil
1 teaspoon dried oregano
1 bay leaf
Salt and black pepper to taste
Lime wedges and warm corn tortillas for serving

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Instructions

Brown the Beef: Heat oil in a large stockpot over medium-high heat. Season the beef shank with salt and pepper, then sear on all sides until browned. This step is crucial for building a rich, deep flavor base.
Sauté Aromatics: Add the quartered onion and minced garlic to the pot. Cook for 2-3 minutes until fragrant. Stir in the diced tomatoes and cook until they begin to soften.
Simmer the Broth: Pour in the beef broth and add the bay leaf and dried oregano. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 1.5 hours, or until the beef is tender and falling off the bone.
Add Vegetables: Once the beef is tender, add the carrots, potatoes, and corn. Simmer for 15 minutes. Then add the cabbage and zucchini (if using) and cook for another 10-15 minutes until all vegetables are tender but not mushy.
Final Touches: Stir in the chopped cilantro. Taste the broth and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.

Notes

Let the soup rest for 10 minutes off the heat before serving. This allows the flavors to meld together beautifully. For a lighter version, use chicken broth instead of beef broth. No beef shank? Use chuck roast or short ribs.

Nutrition

Serving Size: 2 cups
Calories: 380
Sugar: 8g
Sodium: 850mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 28g
Cholesterol: 75mg

Find it online: https://harmonymeal.com/mexican-beef-soup-caldo-de-res-recipe/