There’s something soul-satisfying about a hearty bowl of Caldo de Res. This vibrant, rustic Mexican beef and vegetable soup feels like a warm embrace on even the chilliest of days. Its savory broth, fall-apart tender beef, and medley of garden-fresh veggies create a comforting meal that’s both nourishing and rich in tradition. From the moment you start simmering bones and aromatics, your kitchen will fill with the irresistible scents that signal something special is on the stove. Whether you’re savoring it as a cozy dinner or serving it to family and friends, Caldo de Res is the kind of dish that brings people together, one generous ladleful at a time.
Ingredients You’ll Need
The ingredients for Caldo de Res are delightfully down-to-earth, but each one plays a unique and important role in layering flavor, color, and texture. Gather these simple items, and you’ll be amazed at how they transform into a truly memorable stew.
- Beef shank with bone (2 ½ lbs): This cut imparts incredible richness and depth, especially when the bones are included for extra flavor and body.
- Vegetable oil (1 tablespoon): Helps brown the beef, adding a delightful caramelized note to the base.
- Onion (½, chopped): Gives aromatic sweetness that forms the backbone of the soup’s flavor.
- Garlic (2 cloves, minced): Infuses a mellow, savory warmth throughout the broth.
- Water (10 cups): The foundation of the broth; its generous quantity lets all the ingredients shine without overpowering each other.
- Salt (2 teaspoons): Boosts and balances all the savory elements.
- Ground black pepper (½ teaspoon): Adds subtle heat and complexity.
- Corn, on the cob (3 ears, cut into thirds): Slices of sweet, juicy corn lend pops of color and texture.
- Carrots (2, peeled and chunked): Bring a touch of sweetness and gorgeous color to every spoonful.
- Potatoes (2, peeled and quartered): Help thicken and hearten the stew with their creamy bite.
- Chayote (1, peeled, seeded, and chunked): This Mexican squash is mild but ensures a beautifully varied vegetable medley. Green beans work in a pinch!
- Zucchini (1, sliced): Softens beautifully in the hot broth, soaking up flavor in every bite.
- Cabbage (½ small, cut into wedges): Its leaves wilt to lovely silkiness, finishing off the vegetable ensemble.
- Fresh cilantro (¼ cup, chopped): Offers an herbal, citrusy finish that ties all the flavors together.
- Lime (1, cut into wedges): Zesty brightness to squeeze over each bowl—simply irresistible!
- Warm corn tortillas (for serving): These are a classic, making every bite even cozier and more filling.
How to Make Caldo de Res
Step 1: Brown the Beef
Start by heating the vegetable oil in a large stockpot over medium-high heat. Lay the beef shanks in carefully and let them develop a golden-brown crust, turning after about 3–4 minutes per side. This step locks in the beef’s juices and brings out that savory depth which will define your Caldo de Res. You’ll know it’s ready for the next step when a delicious aroma fills your kitchen.
Step 2: Add Aromatics
Once the beef is browned, toss in the chopped onion and minced garlic. Stir everything together and let the mixture cook until the onion softens and the garlic becomes fragrant—about a minute or two. This short sizzle releases a burst of flavor, setting the foundation for an outstanding broth.
Step 3: Build the Broth
Pour in all ten cups of water, making sure to scrape up any tasty bits stuck to the bottom of the pot. Add the salt and black pepper, then bring the pot up to a gentle boil. Once boiling, reduce the heat to low and cover, letting it simmer for 1½ to 2 hours. During this time, periodically skim off any foam or impurities—this keeps your Caldo de Res looking and tasting clean and clear. The beef should be wonderfully tender, almost melting off the bone.
Step 4: Add the First Round of Vegetables
With the beef tender, it’s time to add the corn, carrots, and potatoes. These heartier veggies need a bit longer to cook, so let everything simmer together for about 15 minutes. The broth will start to pick up their colors and subtle sweetness, becoming more robust with every passing minute.
Step 5: Add Chayote and Zucchini
Next, in go the chayote and zucchini. These veggies soften much faster than the others, so another 10–15 minutes of gentle simmering is perfect. Now your pot should look vibrant and completely packed with tantalizing ingredients!
Step 6: Finish with Cabbage and Final Touches
Finally, stir in the cabbage wedges and let them cook just until they’re soft—about 5 minutes more. Taste the broth one last time and adjust salt or pepper as needed. Ladle the Caldo de Res into big bowls, making sure to catch bits of everything. Don’t forget a final sprinkle of fresh cilantro and a generous squeeze of lime for that quintessential, sunny brightness.
How to Serve Caldo de Res
Garnishes
The perfect bowl of Caldo de Res practically demands a handful of vibrant garnishes. Stirring in plenty of chopped cilantro just before serving infuses each bowl with zesty, green notes. Wedges of lime are a must—let everyone squeeze as much tang as they’d like over their soup. For a little heat, offer thinly sliced jalapeños or hot sauce on the side; diced avocado or radishes can also bring extra freshness and crunch.
Side Dishes
Warm corn tortillas are the classic companion for Caldo de Res. Tear off pieces and use them to scoop up the tender beef and vegetables, or dip them straight into the flavorful broth. If you want something even heartier, a simple side of fluffy Mexican rice is a fabulous addition, helping soak up every last savory drop.
Creative Ways to Present
For an extra-festive touch, serve Caldo de Res family-style in a large pot at the center of the table. Let everyone ladle their own portions, topping bowls just the way they like. For individual flair, serve with assorted garnishes in small colorful bowls. Or, try presenting Caldo de Res as a “build your own” meal, with different veggie and topping choices to customize every bowl.
Make Ahead and Storage
Storing Leftovers
Store any remaining Caldo de Res in an airtight container in the refrigerator. The flavors actually deepen and improve overnight, so don’t be shy about making a little extra! The soup will keep well for up to 4 days, making it perfect for easy lunches or next-day dinners.
Freezing
Caldo de Res freezes beautifully. Pour completely cooled soup into freezer-safe containers, leaving an inch of space for expansion. Vegetables may soften a bit after thawing, but the flavors remain robust. It’ll keep happily in the freezer for up to 3 months, making it a comforting option to have on hand whenever a craving hits.
Reheating
To reheat, transfer the soup to a pot and warm gently over medium heat, stirring occasionally to distribute the vegetables and meat evenly. Avoid boiling, as this can break down the veggies too much. Alternatively, you can reheat portions in the microwave, pausing to stir halfway through until steaming hot.
FAQs
Can I make Caldo de Res in a slow cooker?
Absolutely! After browning the beef and sautéing the onion and garlic, transfer everything to your slow cooker. Add the water, salt, and pepper, then cook on low for 8 hours, adding the vegetables during the last 2–3 hours to keep them firm but tender.
What can I use instead of chayote?
If you can’t find chayote, green beans or even extra zucchini are great substitutes. These alternatives will offer a similar tender bite and soak up all the flavors of Caldo de Res beautifully.
Is it okay to use other cuts of beef?
Beef shank is traditional and brings unbeatable flavor, but you can use short ribs or even oxtail if you prefer. Just make sure the beef has some bone-in for maximum richness in the broth.
Can I make Caldo de Res ahead of time?
Yes, in fact, the soup tastes even better the next day as the flavors have more time to mingle. Just refrigerate and gently reheat when ready to serve.
How do I make Caldo de Res less greasy?
If your Caldo de Res seems a bit too rich, let the soup cool briefly after cooking and skim off any excess fat that rises to the surface with a spoon. This simple step yields a lighter, cleaner broth without sacrificing flavor.
Final Thoughts
There’s nothing quite like homemade Caldo de Res to bring comfort, warmth, and big smiles around your table. Don’t wait for a special occasion—this is a dish best enjoyed whenever you crave something heartfelt and delicious. Gather your ingredients, summon your inner chef, and savor every spoonful!
Print
Caldo de Res Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
Caldo de Res is a traditional Mexican beef soup that is hearty, comforting, and perfect for cold weather. This flavorful soup is packed with tender beef shank, an array of vegetables, and aromatic herbs and spices. Serve it hot with warm corn tortillas for a satisfying meal.
Ingredients
Beef Shank:
- 2 ½ lbs beef shank with bone
Vegetable Oil:
- 1 tablespoon vegetable oil
Aromatics:
- ½ onion (chopped)
- 2 cloves garlic (minced)
Broth:
- 10 cups water
- 2 teaspoons salt
- ½ teaspoon ground black pepper
Vegetables:
- 3 ears corn (cut into thirds)
- 2 carrots (peeled and cut into chunks)
- 2 potatoes (peeled and quartered)
- 1 chayote (peeled, seeded, and cut into chunks)
- 1 zucchini (sliced)
- ½ small cabbage (cut into wedges)
Garnish:
- ¼ cup chopped fresh cilantro
- 1 lime (cut into wedges)
- warm corn tortillas for serving
Instructions
- Brown the Beef: Heat vegetable oil in a large stockpot and brown the beef shanks on each side.
- Add Aromatics: Saute onion and garlic until fragrant.
- Simmer: Pour in water, season with salt and pepper, and simmer until meat is tender.
- Add Vegetables: Add corn, carrots, and potatoes; simmer. Add chayote, zucchini, and cabbage; cook until tender.
- Finish and Serve: Adjust seasoning, garnish with cilantro and lime, and serve hot with tortillas.
Notes
- For added flavor, roast the bones before simmering.
- You can substitute chayote with green beans or omit it if unavailable.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 95mg
