caldo de res recipe
The Best caldo de res recipe
This recipe is perfect for just about any occasion. It’s simple enough for a weeknight dinner when you’re short on time but still want something homemade, and it’s also special enough to serve when you have company over. I love making a big pot on Sundays so we can have leftovers for lunch during the week—it tastes even better the next day. Plus, it’s one of those meals that doesn’t require fancy ingredients or complicated steps, which is always a win in my book. If you’re looking for a dish that’s nourishing, satisfying, and loved by everyone at the table, caldo de res is the way to go.
Caldo de Res (Mexican Beef Soup)
A hearty and comforting Mexican beef soup loaded with tender beef, vegetables, and fresh herbs. This nourishing dish is perfect for chilly days and is often served with warm tortillas or rice.
🥘Ingredients
- 2 lbs beef shank or short ribs, cut into large pieces
- 1 large white onion, quartered
- 4 garlic cloves, peeled
- 1 large tomato, quartered
- 1 bunch fresh cilantro, stems included
- 1 tbsp salt (adjust to taste)
- 1 tsp black peppercorns
- 10 cups water (or enough to cover ingredients)
- 3 medium carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 zucchinis, cut into chunks
- 1 chayote squash, peeled and diced (optional)
- 1 ear of corn, cut into 3-inch pieces (optional)
- 1/2 small cabbage, cut into wedges
- Fresh cilantro, chopped
- Lime wedges
- Diced white onion
- Sliced radishes
- Warm corn tortillas or rice
👨🍳Directions
-
1
In a large stockpot, add the beef, onion, garlic, tomato, cilantro, salt, peppercorns, and water. Bring to a boil over high heat. -
2
Once boiling, reduce heat to low, cover, and simmer for 1 hour and 30 minutes, skimming off any foam that rises to the surface. -
3
After 1 hour and 30 minutes, add the carrots, potatoes, and chayote (if using). Simmer for another 20 minutes. -
4
Add the zucchini, corn, and cabbage. Simmer for an additional 15-20 minutes until all vegetables are tender and the beef is fall-apart tender. -
5
Taste and adjust seasoning with more salt if needed. Remove the cilantro stems and discard. -
6
Serve hot in bowls, garnished with fresh cilantro, lime wedges, diced onion, and radishes. Accompany with warm tortillas or rice.
🔧Equipment
- Large stockpot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
- Ladle
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Caldo de Res (Mexican Beef Soup) Works
❓ Frequently Asked Questions About Caldo de Res (Mexican Beef Soup)
1. What is caldo de res and what makes it special?
Caldo de res is a traditional Mexican beef soup made with tender beef shank, vegetables like corn, carrots, potatoes, and zucchini, and flavored with herbs like cilantro and garlic. It’s special because it’s a hearty, comforting dish that’s often enjoyed as a remedy for colds or hangovers, thanks to its rich broth and nourishing ingredients.
2. Can I use a different cut of beef instead of beef shank?
Yes! While beef shank is ideal for its rich flavor and tenderness when simmered, you can substitute it with short ribs, chuck roast, or even stew meat. Just keep in mind that tougher cuts work best for long cooking times to break down the connective tissue.
3. How long does it take to cook caldo de res?
The total cooking time is usually 2 to 2.5 hours, including prep. The beef shank should simmer for about 1.5 to 2 hours to become tender, and the vegetables are added in the last 30–40 minutes to avoid overcooking. For a quicker version, you can use a pressure cooker (about 45–60 minutes total).
4. Can I make caldo de res in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, brown the meat first, then cook on low for 6–8 hours or high for 4–5 hours, adding vegetables in the last hour. In an Instant Pot, use the sauté function to brown the meat, then pressure cook on high for 35–40 minutes with a natural release before adding vegetables and simmering for another 10 minutes.
5. What are the best sides or toppings to serve with caldo de res?
Traditional sides include warm corn tortillas, bolillo (Mexican bread), or white rice. For toppings, try fresh lime wedges, chopped cilantro, diced onions, avocado slices, or a spicy salsa like salsa verde. Some people also add a squeeze of lime or a dash of hot sauce for extra flavor!
