Caldo de Res Recipe

If you’re searching for a comforting bowl of warmth that tastes just like home, you need to experience Caldo de Res. This traditional Mexican beef and vegetable soup is brimming with tender meat, vibrant veggies, and the soul-soothing flavors of a slowly simmered broth. Perfect for family dinners or when you want to fill your kitchen with irresistible aromas, Caldo de Res promises to become your go-to recipe for cozy meals, delicious leftovers, and gathering around the table with your favorite people.

this Recipe

Ingredients You’ll Need

The beauty of Caldo de Res lies in its celebration of fresh, wholesome ingredients. Each component brings something special to the pot, from the richness of beef to the bright notes of cilantro and lime. Gather these simple ingredients for a soup that’s truly greater than the sum of its parts.

• Beef shank or bone-in stew meat: Offers deep, meaty flavor and tender bites; using bone-in cuts adds an unbeatable richness to your broth.
• Water: The foundation of your lovely broth, letting all the flavors shine through.
• Salt (plus more to taste): Essential for seasoning every spoonful and letting the natural flavors pop.
• Onion: Adds subtle sweetness and depth to the broth while mellowing as it cooks.
• Garlic: Just two cloves infuse the entire pot with aromatic warmth.
• Corn (cut into chunks): Gives bursts of sweetness and a pop of cheery yellow color.
• Carrots (peeled and sliced): Bring a gentle earthy sweetness and a gorgeous hue to your bowl.
• Chayotes or zucchini (quartered): These squash soak up the flavorful broth and add lovely texture.
• Potatoes (peeled and cubed): Make the soup hearty and satisfying, soaking in the savory stock beautifully.
• Cabbage (cut into wedges): Softens into silky layers that fill each bowl with comfort.
• Cilantro (chopped): Sprinkled on top, it adds freshness and herby brightness.
• Lime (cut into wedges): A squeeze at the table brings the flavors to life with a tangy zing.
• Chopped onion: For topping; adds crunch and bite to every spoonful.
• Jalapeño slices: Provide gentle heat if you like a little kick.
• Warm corn tortillas (for serving): The perfect way to mop up every last drop of this flavorful soup.

How to Make Caldo de Res

Step 1: Build the Broth

Start by adding the beef shank or bone-in stew meat, water, salt, onion, and garlic to a large stockpot. Crank up the heat and bring everything to a lively boil. Once you see foamy bubbles rising to the surface, skim them off for a clear, delicious broth. After that, pop the lid on, lower the heat, and let it gently simmer for 1.5 to 2 hours. Your kitchen will fill with the most irresistible aroma, and the beef will become fall-apart tender, ready to make your Caldo de Res shine.

Step 2: Add Robust Root Vegetables

Time to layer in more flavor! Add the chunks of corn, carrot slices, and potato cubes. Simmer these heartier vegetables for about 10 to 15 minutes, letting them just begin to soften while soaking in all that savory broth. At this stage, your Caldo de Res is already looking spectacularly vibrant—like a pot of sunshine on the stove.

Step 3: Toss in Tender Vegetables

Now, add the quartered chayotes or zucchini and wedges of cabbage. These softer vegetables need less time, so let your soup gently bubble for another 10 to 15 minutes. The cabbage should become meltingly tender while the squash softens without losing its shape. Taste the broth and season with extra salt if needed, tailoring the flavor exactly to your liking.

Step 4: Finish and Serve

Once all the veggies are just right, fish out the onion and garlic pieces and discard them. Grab your ladle and distribute generous portions of beef and each of the perfectly cooked vegetables into deep bowls. Don’t forget a hearty helping of that shimmering, savory broth! Top each serving with chopped cilantro, and offer lime wedges, chopped onion, jalapeño slices, and piles of warm corn tortillas on the side for the complete Caldo de Res experience.

How to Serve Caldo de Res

Garnishes

No bowl of Caldo de Res is complete without a sprinkle of fresh cilantro and a squeeze of tangy lime. These garnishes brighten up the hearty soup, while a bit of chopped raw onion and slices of jalapeño add zip and crunch. Each person can personalize their bowl, making every serving just right.

Side Dishes

For the ultimate meal, serve your Caldo de Res with warm corn tortillas—they’re perfect for scooping up tender meat and soaking up the rich broth. Mexican rice is a classic pairing, adding a bit of extra comfort and heartiness to your table. If you want to turn things up a notch, try offering a side of freshly made guacamole or crisp radishes for refreshing contrast.

Creative Ways to Present

To make serving extra special, try arranging the vegetables and beef in each bowl by color or shape, almost like a mosaic. Offer each topping in little bowls so guests can build their own perfect Caldo de Res creation. For a festive gathering, ladle the soup into a large, beautiful tureen and let everyone help themselves family-style!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Cool any extra Caldo de Res quickly and transfer it to airtight containers. Store them in the fridge, and you’ll have a delightfully satisfying meal ready for up to 3 days. Just know that the flavors meld together even more as it sits, making day-two soup especially delicious.

Freezing

Caldo de Res freezes beautifully. Once completely cool, portion it into freezer-safe containers (leaving a bit of space to expand). The soup will keep for up to 2 months. It’s best to freeze the broth and meat together and add a handful of fresh veggies when reheating for the brightest flavor and texture.

Reheating

To reheat, simply pour the soup into a saucepan and warm gently over medium heat until steaming hot. If the broth looks a bit reduced, stir in a splash of water or beef stock to loosen it up. If you’re microwaving individual servings, cover loosely and heat in bursts, stirring between each, so everything heats evenly.

FAQs

Can I use other cuts of beef for Caldo de Res?

Absolutely! While beef shank is classic for its flavor and tenderness, any bone-in stew meat or even short ribs work well. The bones are key to infusing your Caldo de Res with that deep, comforting taste.

What other vegetables can I add?

Feel free to get creative—green beans, squash, or even cabbage varieties like Savoy are great additions. The beauty of Caldo de Res is how flexible it is to the vegetables that are fresh and in season.

How do I make Caldo de Res less fatty?

If you want to reduce fat, you can let your soup chill after cooking, then skim off the solidified fat from the top. Or, use leaner cuts of beef and trim off any visible fat before cooking.

Is Caldo de Res gluten-free and dairy-free?

Yes! This recipe is naturally gluten-free and dairy-free. Just double-check that your tortillas, if serving, are made with 100 percent corn.

Can I make Caldo de Res in a slow cooker?

Definitely. Brown the beef if you like extra flavor, then add all the ingredients except squash and cabbage to your slow cooker. Cook on low for 7–8 hours, adding the tender veggies in the last hour.

Final Thoughts

Nothing brings people together like a big, colorful pot of Caldo de Res. With every spoonful, you’ll taste tradition, comfort, and care. Give this recipe a try—you might just find it becomes a beloved staple for your family, too.

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