Caldo De Res Recipe (mexican Beef Soup) Recipe

If there’s one dish that embodies comfort food in a bowl, it’s caldo de res, or Mexican beef soup. This hearty, flavorful soup is like a warm hug on a chilly day, filled with tender beef, vibrant veggies, and rich broth. What makes it truly special is how it brings people together—a pot of caldo de res bubbling on the stove can make even the busiest day feel a little more like home. Plus, it’s a recipe you can tweak to your heart’s content, adding your favorite veggies or adjusting the spice level to suit your tastes.

this RECIPE

A memory of mom’s kitchen

Growing up, caldo de res was a staple in our house, especially during the cooler months. I remember walking into the kitchen after school, the fragrant aroma of simmering beef stock and spices filling the air. My mom would always serve it with lime wedges and a sprinkle of cilantro on top, telling me that the soup would “chase away the cold.” The way the rich broth would soak into the vegetables and meat always made me feel cared for and cozy. Now, when I make caldo de res for my own family, I think of those moments and feel like I’m passing on a little piece of tradition.

A quick history lesson: caldo de res and its roots

Caldo de res has its origins in Mexican culinary tradition, often referred to as “comfort food for the soul.” Historically, this dish was made with what was available—cuts of beef perfect for slow simmering and a variety of fresh, seasonal vegetables. The beauty of this soup lies in its versatility. It’s common to see regional variations across Mexico, with different vegetables and spices used depending on what’s fresh and local. Over time, the dish has crossed borders and evolved, but its essence remains the same: a hearty, nourishing soup meant to bring people together.

Let’s talk ingredients: the heart of the soup

The beauty of caldo de res lies in its simple, fresh ingredients. Here’s why they shine and how you can make them work for you:

• Beef shank or short rib: This is the star of the show, providing that rich, meaty flavor and tender texture. If you can’t find beef shank, short rib or beef chuck works beautifully. Look for cuts with some marbling for extra flavor.
• Potatoes, carrots, and zucchini: These hearty vegetables soak up the broth’s flavor. Russet or Yukon Gold potatoes are ideal, and if you’re out of zucchini, yellow squash makes a great substitute.
• Corn on the cob: Quartered ears of corn add a sweet crunch that pairs perfectly with the savory broth. Fresh corn is best, but frozen corn on the cob works in a pinch.
• Cabbage: This underrated vegetable softens in the broth, soaking up all the spices. If cabbage isn’t your thing, try kale or chard for a different twist.
• Tomato sauce and fresh tomatoes: These provide the soup with its subtle tang and depth of flavor. Use fresh, ripe tomatoes if you can, but canned diced tomatoes will also work well.
• Jalapeños and chile de arbol: These are optional, but they add a layer of heat that balances the dish. If spice isn’t your thing, you can skip these entirely or use a mild green pepper instead.

Kitchen gear: what you need (and what you can skip)

Don’t worry—you don’t need any fancy equipment to make caldo de res. Here’s what helps:

• A large stockpot: This is essential since you’ll be simmering the beef and veggies. If you don’t have a stockpot, a Dutch oven or any heavy-bottomed pot will do the trick.
• A fine-mesh strainer: Straining the broth is a key step for that silky-smooth texture. No strainer? A slotted spoon and a bit of patience will work just fine.
• Sharp knife and cutting board: You’ll be chopping a lot of veggies, so having a good knife makes the process easier (and safer).
• Tongs: Handy for removing the beef from the pot and shredding it once it’s tender.
• Ladle: Essential for serving those hearty bowls of soup without spilling all the goodies.

Step-by-step: how to make caldo de res

Ready to fill your kitchen with the irresistible aroma of homemade soup? Let’s get cooking!

1. Start the stock
   Add your beef shank (or short rib) to a large pot with water, onion, celery, garlic, chiles de arbol, bay leaves, peppercorns, and salt. Bring it to a boil, then reduce the heat, cover, and let it simmer for 1.5–2 hours. Skim off any foam or fat that rises to the top as it cooks. The beef should become fall-apart tender.
2. Prep the beef
   Once the beef is cooked, carefully remove it from the pot. Shred the meat from the bones and set it aside. Don’t forget to strain the broth to remove the solids for a clean, flavorful base.
3. Cook the vegetables
   Return the strained broth to the pot and bring it back to a simmer. Add the potatoes and carrots first—they need a head start. Let them cook for about 20 minutes until they start to soften.
4. Add the rest of the veggies
   Toss in the zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Simmer for another 10 minutes or until all the vegetables are tender to your liking. At this point, your kitchen will smell absolutely amazing!
5. Bring it all together
   Stir the shredded beef back into the pot and squeeze in the juice of a lime for a bright, zesty finish. Taste and adjust the salt as needed.
6. Serve and enjoy
   Ladle the soup into bowls and top with fresh cilantro, a sprinkle of red pepper flakes, and a dash of hot sauce if you’re feeling bold. Don’t forget the lime wedges on the side—they add the perfect final touch.

Variations to make it your own

Caldo de res is a wonderfully flexible recipe, so don’t be afraid to experiment! Here are some fun ideas:

• Gluten-free: Good news—this recipe is naturally gluten-free as long as your tomato sauce is certified GF.
• Vegan adaptation: Swap the beef for hearty mushrooms and use vegetable broth instead. It’s surprisingly delicious and just as comforting.
• Low-carb option: Skip the potatoes and corn, and add more zucchini, cauliflower, or green beans to keep it light.
• Regional spin: Add epazote or fresh Mexican oregano for a traditional flavor twist, or swap the jalapeños for poblanos for a smokier touch.
• Seasonal swaps: Use butternut squash or sweet potatoes in the fall, or add fresh green beans and peas in the spring.

How to serve caldo de res like a pro

When it comes to serving, presentation is key. Ladle the soup into large, deep bowls, making sure to include a little bit of everything—beef, veggies, and that golden broth. Garnish with fresh cilantro and a few lime wedges on the side. If you want to take it up a notch, serve it alongside warm tortillas or crusty bread to soak up every drop of that flavorful broth.

Drink pairings

For a refreshing pairing, try serving your caldo de res with a cool glass of agua fresca, like watermelon or tamarind. Horchata is another fantastic choice, adding a creamy, cinnamon-spiced contrast to the savory soup. If you prefer something simpler, a glass of iced hibiscus tea (jamaica) or even sparkling water with lime hits the spot.

Storing and reheating tips

Got leftovers? Lucky you! Let the soup cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 4 days or in the freezer for up to 3 months. When reheating, warm it gently on the stove over medium heat. You may need to add a splash of water or broth to thin it out since the soup thickens as it cools.

Adjusting for different serving sizes

Cooking for a crowd? Double the recipe—just make sure your pot is big enough to hold all the ingredients. If you’re cooking for two, halve the ingredients, but don’t skimp on the beef. The leftovers are worth it!

Frequently asked questions

1. Can I make this soup in a slow cooker?
Absolutely! Cook the beef stock ingredients on low for 8–10 hours, then add the vegetables and continue cooking until tender.

2. What other vegetables can I use?
Feel free to get creative—green beans, squash, or even turnips are great additions.

3. Is this soup spicy?
Not unless you want it to be! The jalapeños and chiles de arbol are optional, so you can leave them out if you prefer a milder flavor.

4. Can I make it ahead of time?
Yes! Caldo de res tastes even better the next day as the flavors deepen. Just store it properly and reheat when ready to serve.

5. How do I skim the fat from the broth?
An easy trick is to refrigerate the broth for an hour—the fat will solidify on top, making it easy to scoop off.

Now it’s your turn to try this soul-warming dish! Gather your ingredients, take your time, and enjoy the process—there’s nothing better than a homemade caldo de res shared with loved ones.

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