Let me tell you, this Caldo de Res (Mexican Beef Soup) Recipe is one of those comforting dishes that instantly wraps you up in warmth and tradition. I absolutely love how the rich, homemade beef stock blends with fresh vegetables, creating a broth that’s hearty yet so bright with flavor. It’s perfect for chilly evenings, family dinners, or anytime you want a bowl of genuine home-cooked love.
When I first tried this recipe, I was amazed not only by how filling it is but also by how flexible it can be. You’ll find that the balance of tender beef, vibrant veggies, and subtle heat from jalapeños or chiles de arbol makes every spoonful delightful. Plus, making your own stock means every step is worth it—promise!
Why You’ll Love This Recipe
- Authentic Flavor: Homemade beef stock makes all the difference in richness and depth.
- Hearty and Nourishing: Filled with tender beef and fresh veggies, it’s like a warm hug in a bowl.
- Customizable Heat: You control the spiciness with jalapeños and optional chile de arbol peppers.
- Family Friendly: My family goes crazy for this, and it’s a fantastic weekend meal to share.
Ingredients You’ll Need
The magic of this Caldo de Res (Mexican Beef Soup) Recipe comes from a mix of staple Mexican ingredients and fresh vegetables that complement the rich beef broth perfectly. When shopping, look for good quality beef shank with bones—it makes all the difference in flavor.
- Beef shank (or short rib, beef chuck): The bones add incredible flavor and richness to the broth.
- Water: Use filtered if you can for cleaner tasting stock.
- Onion: Rough chopped to infuse the broth with sweetness.
- Celery stalks: Adds depth and aroma to your stock.
- Garlic cloves: Rough chopped for punch and warmth.
- Chile de arbol peppers (optional): Gives subtle heat and that authentic Mexican kick.
- Bay leaves: Adds earthiness to the broth.
- Black peppercorns: Whole for balanced spice without overpowering.
- Salt: Essential for bringing all flavors together.
- Potatoes: Cut into bite-sized pieces to soak up broth goodness.
- Carrots: Sweetness and texture in every bite.
- Zucchinis: Tender, fresh, and colorful elements for the soup.
- Jalapeño peppers (optional): Adjust to your preferred spice level.
- Corn on the cob: Quartered ears that add natural sweetness and fun texture.
- Tomatoes: Bring acidity and vibrant color.
- Cabbage: Adds crunch and balances the richness.
- Tomato sauce: Enriches and thickens the broth subtly.
- Lime juice: Added at the end for fresh brightness.
- Spicy red pepper flakes, chopped cilantro, hot sauce, and lime wedges: Perfect garnishes to amp up the flavor at serving.
Variations
I love how versatile this Caldo de Res (Mexican Beef Soup) Recipe is—you can easily tweak it based on what’s in season or your dietary needs. Feel free to play around with the veggies or add your own twist for a truly personalized bowl.
- Vegetarian Variation: Substitute beef stock with vegetable broth and use hearty mushrooms for a satisfying flavor.
- Extra Veggies: Add green beans, chayote, or even butternut squash for some variety—my family adores the seasonal twists.
- Mild Version: Skip the jalapeños and chile de arbol peppers for a gentle heat that kids will love.
- Slow Cooker: I’ve made this in my slow cooker for convenience; just adjust timing and add delicate veggies closer to the end.
How to Make Caldo de Res (Mexican Beef Soup) Recipe
Step 1: Build Your Flavorful Beef Stock
Start by adding your beef shank, water, onion, celery, garlic, dried chile de arbol peppers (if using), bay leaves, black peppercorns, and salt to a large pot. Bring everything to a boil, then reduce the heat and let it simmer gently for 1.5 to 2 hours. Don’t forget to skim off any foam or fat that rises to the top—that keeps your broth nice and clear. When the beef is fall-apart tender, carefully fish it out to shred, then strain the stock to get that beautifully rich liquid ready for your soup.
Step 2: Simmer Root Vegetables
Pour your strained beef stock back into the pot and bring it to a gentle simmer. Add the potatoes and carrots next, letting them soften for about 20 minutes. This slow-cooked base sets the stage for all those wonderful flavors to meld together. If the stock has reduced too much, just splash in a bit more water.
Step 3: Add the Fresh Vegetables and Tomato
Next, toss in the zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Simmer everything for about 10 minutes, or until all the veggies reach your favorite tenderness. This step really brings the soup to life with bright colors and layers of flavor.\u00a0
Step 4: Return the Beef and Finish with Lime
Finally, stir the shredded beef back into the pot and squeeze in the juice of one lime for a burst of freshness. Heat through, taste for salt, and adjust as needed. Then, ladle this golden, hearty soup into bowls and prepare for your favorite garnishes.
Pro Tips for Making Caldo de Res (Mexican Beef Soup) Recipe
- Use Bone-In Beef Cuts: The bones and marrow add unmatched depth to your broth—don’t skip them!
- Skim Fat Regularly: Keeps your broth clean and avoids a greasy finish; it really improves clarity and taste.
- Add Lime at the End: This little trick brightens the entire soup without cooking off the fresh citrus flavor.
- Prep Vegetables Uniformly: Cutting veggies into similar bite-sized pieces ensures even cooking and perfect texture.
How to Serve Caldo de Res (Mexican Beef Soup) Recipe
Garnishes
I swear by fresh chopped cilantro and a squeeze of lime to finish this soup—they bring out the best flavors and add a lovely fresh crunch. A sprinkle of spicy red pepper flakes and a dash of hot sauce on the side lets everyone customize their heat level, which my family always enjoys. Don’t be shy with the garnishes; they’re part of what makes this soup so special to me!
Side Dishes
I typically serve my Caldo de Res with warm corn tortillas or fresh bolillos for dipping. It’s also wonderful alongside Mexican rice or a simple avocado salad for a more filling meal. These sides really round out the rustic, hearty nature of the soup.
Creative Ways to Present
For special occasions, I love serving Caldo de Res in individual rustic bowls topped with a colorful bunch of garnishes arranged artfully on the side. You could also set up a “soup bar” with all the garnishes in little bowls so guests can customize their bowls. It turns a simple meal into a fun, interactive experience!
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftovers into airtight containers and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers often taste even better the next day. I just make sure to store the soup separate from the garnishes to keep everything fresh and crisp.
Freezing
Freezing Caldo de Res is a lifesaver! I let the soup cool completely before portioning it into freezer-safe containers. Just leave out the lime juice and fresh herbs until reheating. When you want a comforting meal quickly, thaw it in the fridge overnight and reheat gently on the stove.
Reheating
When reheating, I warm it slowly over medium heat to avoid toughening the beef. Add a splash of water or broth if it seems too thick. Finish off with a fresh squeeze of lime and a handful of cilantro to revive those fresh, bright flavors.
FAQs
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What cut of beef is best for Caldo de Res?
The best cuts for Caldo de Res are bone-in options like beef shank, short ribs, or beef chuck. They provide excellent flavor and tenderness as they simmer, enriching the broth with marrow and collagen.
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Can I make this soup spicy?
Absolutely! The recipe includes chile de arbol peppers and jalapeños to add heat. You can increase or decrease the amount based on your preference or skip entirely for a mild version.
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How long does it take to cook Caldo de Res?
The entire cooking process takes about 2 to 2.5 hours, mainly due to simmering the beef until tender and cooking the vegetables. It’s worth the wait for the rich flavors.
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Can I prepare Caldo de Res ahead of time?
Yes! You can make both the stock and the finished soup ahead. It keeps well refrigerated for a few days and freezes beautifully, making it a great make-ahead meal.
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What are the best garnishes for Caldo de Res?
Fresh cilantro, lime wedges, spicy red pepper flakes, and hot sauce are traditional and perfect for enhancing the soup’s flavors. They allow everyone to customize their bowl exactly how they like.
Final Thoughts
This Caldo de Res (Mexican Beef Soup) Recipe holds a special place in my kitchen because it reminds me of cozy family dinners full of laughter and satisfying food. It’s a recipe you can return to again and again, tweaking it to fit your mood or season. I truly hope you give it a try—you won’t just be making soup, you’ll be creating a bowl full of warmth that your whole crew will love.
Print
Caldo de Res (Mexican Beef Soup) Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Caldo de Res is a traditional Mexican beef soup featuring tender beef shank slow-simmered to create a rich homemade beef stock, combined with an assortment of fresh vegetables like potatoes, carrots, zucchini, corn, and cabbage. This hearty and comforting soup is served with garnishes such as cilantro, lime wedges, and red pepper flakes for added flavor and spice.
Ingredients
For the Beef Stock
- 3 pounds beef shank (or short rib or beef chuck)
- 8–10 cups water
- 1 large onion, rough chopped
- 2 celery stalks, rough chopped
- 10 cloves garlic, rough chopped
- 5 chile de arbol peppers (optional)
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
For the Caldo de Res (Beef 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-sized tomatoes, cut into bite-sized pieces
- 1/4 head cabbage, chopped
- 8 ounces tomato sauce
- Juice from 1 lime
For Serving
- Spicy red pepper flakes
- Fresh chopped cilantro
- Hot sauce
- Lime wedges
Instructions
- Make the Homemade Beef Stock: In a very large pot, combine the beef shank (or chosen beef cuts) with water, onion, celery, garlic, chile de arbol peppers, bay leaves, black peppercorns, and salt. Bring the mixture to a boil over high heat, then cover and reduce the heat to a simmer. Let it cook for 1.5-2 hours, skimming off any foam or fat that rises to the surface periodically until the beef is fall-apart tender.
- Shred the Beef: Carefully remove the beef pieces from the pot and place them in a large bowl. Shred the meat from the bones and discard the bones. Set the shredded beef aside.
- Strain the Stock: Pour the beef broth through a strainer to remove all solids and return the clear stock to the pot.
- Cook the Vegetables: Heat the beef stock to a simmer and add more water if necessary to adjust the volume. Add the potatoes and carrots first, letting them simmer for 20 minutes until they start to soften.
- Add Remaining Vegetables: Add zucchini, jalapenos, corn, tomatoes, cabbage, and tomato sauce to the pot. Simmer for an additional 10 minutes or until all the vegetables reach your preferred tenderness.
- Combine and Season: Return the shredded beef to the pot and stir in the lime juice. Heat through. Taste the soup and adjust salt if needed.
- Serve: Ladle the soup into bowls and garnish with spicy red pepper flakes, chopped cilantro, hot sauce, and lime wedges. Enjoy your warm, flavorful Caldo de Res.
Notes
- You can substitute beef shank with short ribs or beef chuck for different flavors and textures.
- Chile de arbol peppers add a mild heat and smoky flavor; if unavailable, other dried pods can be used.
- Optional vegetables like chayote or green beans can be added according to preference.
- Adjust the amount of jalapeno peppers or red pepper flakes based on your heat tolerance.
- This soup can be made a day ahead for flavors to meld and reheated before serving.
