Caldo de Res (Mexican Beef Soup) Recipe

If you are craving something soul-warming, vibrantly flavorful, and deeply comforting, this Caldo de Res (Mexican Beef Soup) will quickly become your go-to dish. This traditional Mexican beef soup is a beautiful medley of tender beef, fresh garden vegetables, and robust broth, all simmered together to create a hearty and nourishing bowl of pure deliciousness. Not only is Caldo de Res (Mexican Beef Soup) incredibly satisfying, but it also brings a touch of authentic Mexican home cooking to your kitchen with every spoonful.

Ingredients You’ll Need

The magic of this recipe lies in its simple, wholesome ingredients that work in harmony to build a rich taste and colorful presentation. Each element, from the bone-in beef shank to the fresh vegetables, plays a key role in creating a soup that’s both hearty and fresh.

• Bone-in beef shank or short ribs: Offers the rich, meaty base and gelatinous depth essential for a full-bodied broth.
• Onion, celery, garlic: Classic aromatics that infuse the stock with savory layers of flavor.
• Bay leaves, black peppercorns, salt: Basic but vital seasonings that elevate the broth’s complexity.
• Chile de Arbol (optional): Adds a subtle background heat that awakens the palate without overpowering.
• Potatoes: Provide comforting starch and a creamy texture when cooked through.
• Carrots: Bring a touch of natural sweetness and bright orange color to the soup.
• Zucchini: Light and tender, zucchini balances the heaviness of the beef perfectly.
• Corn on the cob (cut into rounds): Adds sweetness and a pleasing crunch, making every spoonful interesting.
• Tomatoes: Offer acidity and body to round out the flavors.
• Cabbage: Contributes a slight earthiness and extra heartiness.
• Jalapeños (optional): For those craving a bit more spice and kick.
• Tomato sauce: Deepens the soup’s color and adds richness.
• Lime juice: The final bright note to lift the entire dish.
• Fresh cilantro, red pepper flakes, hot sauce, lime wedges (for serving): These garnishes add freshness, heat, and an extra zing tailored to your taste.

How to Make Caldo de Res (Mexican Beef Soup)

Step 1: Build the Beef Stock

Start by placing your bone-in beef shank or short ribs into a large pot filled with water. Add chopped onion, celery, garlic, bay leaves, black peppercorns, salt, and if you like it spicy, a few chile de arbol. Bring everything to a boil, then lower the heat to a gentle simmer. Let it cook slowly for about 1.5 to 2 hours until the beef is fall-apart tender. This slow simmer time is crucial as it extracts every bit of flavor and richness from the bones and meat, forming the soul of your Caldo de Res (Mexican Beef Soup).

Step 2: Prepare the Broth and Shred the Beef

Once the beef is tender, carefully remove it from the pot and set it aside to cool slightly. Strain the broth through a fine sieve to remove the aromatics and any impurities, leaving you with a clear, flavorful base. While the broth simmers, shred the beef, discarding any excess fat and bones. This beef will return to the soup later to absorb all those vibrant vegetable flavors.

Step 3: Cook the Root Vegetables

Add diced potatoes and sliced carrots into the strained broth, covering them completely. These veggies need a bit more time to soften and release their sweetness, so simmer them gently until tender but still holding their shape. This foundational step ensures a good balance between broth and heartiness.

Step 4: Add the Remaining Vegetables and Tomato Sauce

Now it’s time to bring in the zucchini, corn, tomatoes, cabbage, jalapeños, and tomato sauce. Stir them all in, letting everything simmer together until the vegetables are perfectly cooked but not mushy. The tomato sauce intensifies the soup’s depth while the fresh veggies keep it lively and colorful. This step defines the character of your Caldo de Res (Mexican Beef Soup).

Step 5: Reintroduce the Beef and Finish with Lime

Return the shredded beef to the pot, heated through in the simmering broth just long enough to meld flavors. Right before serving, squeeze in fresh lime juice — this touch of acidity brightens every bite and balances the rich, savory notes.

How to Serve Caldo de Res (Mexican Beef Soup)

Garnishes

The best way to personalize your Caldo de Res (Mexican Beef Soup) is through its garnishes. A handful of fresh cilantro adds a fragrant, herbal lift. Sprinkle with red pepper flakes or drizzle some hot sauce to ramp up the heat if you like your soup with a little attitude. Serve with extra lime wedges to let everyone adjust the brightness to their liking.

Side Dishes

This soup is hearty enough to stand alone, but serving it with warm corn tortillas or crusty bread makes the experience even more satisfying. For a fresh counterpoint, a simple side salad of sliced avocado, radish, and cucumber complements the warmth and spice perfectly.

Creative Ways to Present

If you want to impress, serve Caldo de Res (Mexican Beef Soup) in rustic, colorful bowls straight from the stove, accompanied by small plates of garnishes for guests to add themselves. You can also create mini versions in small cups as appetizers at a gathering, turning this humble soup into an elegant starter or comforting party dish.

Make Ahead and Storage

Storing Leftovers

Caldo de Res (Mexican Beef Soup) tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator, where it will keep for up to 3 days without losing its vibrant taste and texture.

Freezing

This soup freezes beautifully, making it perfect for meal prep. Allow it to cool completely before transferring to freezer-safe containers or bags. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results.

Reheating

To reheat, warm the soup gently in a pot on the stove over medium heat, stirring occasionally to evenly distribute heat. Avoid boiling vigorously to keep the beef tender and the vegetables intact. Add a quick squeeze of fresh lime juice again before serving to refresh the flavors.

FAQs

Can I use other cuts of beef for Caldo de Res (Mexican Beef Soup)?

Absolutely! While bone-in shank or short ribs are traditional for deep flavor, you can use beef chuck or stew meat. Just keep in mind that bone-in cuts enhance the broth’s richness, so if using boneless cuts, you might want to add beef broth or bones separately for depth.

Is Caldo de Res (Mexican Beef Soup) spicy?

By default, it’s mildly seasoned, but you can adjust the heat according to your tastes. The optional chile de arbol and jalapeños provide heat, but you can omit them for a milder version or add more chili if you love spice.

Can I make this soup vegetarian?

While delicious in its traditional beef form, this recipe relies heavily on the meat for its characteristic flavor. For a vegetarian version, try substituting the beef with hearty mushrooms or jackfruit and use vegetable broth, though the flavor profile will differ significantly.

What are some good toppings besides cilantro and lime?

Other delicious topping options include diced avocado, chopped green onions, sliced radishes, crumbled queso fresco, or a dollop of Mexican crema to add creaminess and freshness to the soup.

How thick is the broth meant to be?

The broth in Caldo de Res (Mexican Beef Soup) should be clear yet rich and flavorful, not thick like a stew. It’s light but hearty, allowing the tenderness of the beef and the freshness of the vegetables to shine through with every spoonful.

Final Thoughts

Caldo de Res (Mexican Beef Soup) is more than just a meal — it’s a warm hug in a bowl that invites you to slow down and savor simple, fresh ingredients combined with love and tradition. Give this recipe a try, and you’ll discover why it holds a special place in Mexican kitchens and hearts alike. Once you taste it, it just might become one of your favorite comfort foods for life.

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