Caldo De Res Recipe (mexican Beef Soup) Recipe

If you’re looking for a hearty, comforting soup to warm you up from the inside out, caldo de res (Mexican beef soup) might just become your new favorite. It’s a traditional dish packed with tender chunks of beef, vibrant vegetables, and a rich, flavorful broth that tastes like it’s been simmered for hours (because it has!). The best part? This is a one-pot meal that’s incredibly easy to make, even if it does require a little patience. Every spoonful is loaded with flavor, and it’s perfect for cold nights, busy family dinners, or just when you need a little comfort in a bowl.

Growing up, my family always made a huge pot of caldo de res on weekends. The aroma would fill the house, and we’d gather around the table with bowls topped with fresh cilantro and a splash of lime juice. There’s something truly magical about sharing a meal that’s been simmered and seasoned with care. If you’ve never tried caldo de res, I can’t recommend it enough – it’s simple, soulful, and perfect for cozying up with on a chilly day.

this RECIPE

A little history behind caldo de res 🥣

Caldo de res, which translates to “beef broth,” is a traditional Mexican soup that’s been enjoyed for generations. Originally, it was a simple dish made by simmering bones and leftover beef cuts to create a nutritious and hearty meal. Over time, vegetables like potatoes, corn, and carrots were added to bulk up the soup and add even more flavor. While some regions in Mexico add different spices or ingredients, the essence of caldo de res remains the same: it’s a nourishing and comforting meal that makes use of simple ingredients. In many Mexican households, this soup is a staple, especially during the colder months.

Let’s talk ingredients: bringing out the best flavors

The ingredients for caldo de res are simple but flavorful, and they come together beautifully to create a rich and satisfying soup. Here’s a quick look at what each main ingredient brings to the table:

• Beef shank: This is the star of the soup, providing a deep, meaty flavor. The marrow from the bones enriches the broth and gives it a silky texture. If you can’t find beef shank, try short rib or beef chuck as a substitute – both work well and give similar results.
• Chile de arbol: This is optional, but if you love a little heat, these dried chilies add a smoky, spicy undertone to the broth. You can leave them out or substitute with a pinch of red pepper flakes if you don’t have them.
• Potatoes, carrots, and zucchini: These veggies absorb the flavors of the broth and add heartiness to the soup. Feel free to swap in other root vegetables if you like, such as sweet potatoes or butternut squash.
• Corn on the cob: Quartered cobs add a sweet, fresh taste to the soup and make it feel extra special. It’s fun to eat, too!
• Cabbage: Adds a bit of crunch and sweetness. I love how the cabbage softens but still holds some texture in the finished soup.
• Tomato sauce and fresh tomatoes: These give the broth a beautiful red hue and a hint of acidity that balances out the rich beef flavors.
• Lime juice: A squeeze of lime at the end brightens up the soup and enhances all the flavors.

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

Making caldo de res doesn’t require anything too fancy, but here’s what you’ll need to make the process easier:

• Large stockpot: Since this recipe makes a big batch, a large pot (like 8 quarts or more) is essential. If you don’t have a big pot, you can use a Dutch oven, but you might need to cut down on the water or vegetables to fit.
• Skimmer or slotted spoon: Useful for skimming off any foam or impurities that rise to the top of the broth while simmering. This will give you a clearer and more flavorful stock.
• Fine mesh strainer: When you’re done making the beef stock, a fine mesh strainer helps remove any bits of vegetables or spices left in the broth.
• Sharp knife and cutting board: You’ll be chopping quite a few veggies, so a sharp knife is key to making prep work easier.

Step-by-step: making caldo de res from scratch

Alright, let’s get cooking! Here’s how to make this delicious beef soup, step by step.

1. Make the beef stock

Start by placing your beef shank (or other cuts) into a large pot. Add the water, onion, celery, garlic, chile de arbol, bay leaves, peppercorns, and salt. Bring everything to a boil, then lower the heat to a simmer. Cover and let it cook for about 1.5 to 2 hours.

Check in every so often to skim off any foam or fat that rises to the top. This step keeps the broth nice and clear. By the end, the beef should be fall-apart tender, and the broth will be rich and flavorful.

2. Shred the beef

Once the beef is cooked, carefully remove it from the pot and place it in a large bowl. Let it cool just a bit, then shred the meat off the bones. Discard any large bones or fatty pieces, and set the shredded beef aside.

3. Strain the broth

Using a fine mesh strainer, strain the broth to remove the solids, leaving you with a beautiful, clear beef stock. Pour it back into the pot and bring it back up to a gentle simmer. If you find that the broth has reduced a lot, you can add a bit more water at this point.

4. Add the heartier vegetables

With the broth simmering, add the potatoes and carrots to the pot. Let them cook for about 20 minutes or until they start to soften. These are the vegetables that take the longest, so they go in first.

5. Add the remaining vegetables

Next, add the zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce. Let everything simmer for another 10 minutes, or until all the veggies are tender. The tomatoes and tomato sauce give the soup a nice color and add depth to the flavor.

6. Return the beef to the pot

Add the shredded beef back into the pot, along with the juice of one lime. Stir everything together and let it heat through. Give it a taste and adjust the salt if needed.

7. Serve and garnish

Ladle the caldo de res into bowls and garnish with chopped cilantro, red pepper flakes, hot sauce, and extra lime wedges on the side. Enjoy!

Variations to try

Caldo de res is a versatile soup that can easily be adapted to suit different tastes or dietary needs. Here are a few fun variations:

• Spicy version: Add extra chile de arbol or a diced serrano pepper for more heat. If you love spicy food, this will kick things up a notch!
• Vegetarian option: You can make a veggie version by using vegetable broth and adding hearty vegetables like mushrooms, sweet potatoes, and squash. Just skip the beef and add extra seasoning for depth.
• Low-carb option: If you’re watching your carbs, skip the potatoes and replace them with more cabbage or zucchini. This keeps it filling without the extra carbs.
• Regional twist: Add a bit of epazote, an herb commonly used in Mexican cooking, for a subtle but distinct flavor. You could also add hominy to give it a pozole-style feel.
• Seasonal vegetables: Swap in any seasonal vegetables you have on hand. In the fall, butternut squash or parsnips would be delicious, while summer might call for fresh green beans or even bell peppers.

Serving and presentation tips

When it comes to serving caldo de res, I like to go all out with the garnishes. Fresh cilantro adds a pop of color, while a squeeze of lime brings brightness to every bowl. I also love adding a sprinkle of red pepper flakes for an extra kick. For a traditional touch, serve it with warm corn tortillas on the side. You can even brush the tortillas with a bit of butter or sprinkle them with salt before warming them up – it makes a perfect pairing with the hearty soup.

beverage pairings

Caldo de res pairs beautifully with refreshing drinks. Here are a few ideas:

• Agua de Jamaica (Hibiscus Tea): The tangy, slightly floral flavor of hibiscus tea cuts through the richness of the soup.
• Agua Fresca: A light, fruit-based agua fresca, like cucumber-lime or watermelon, is cooling and complements the soup’s flavors.
• Mexican Horchata: This creamy, cinnamon-flavored rice drink is a sweet contrast to the savory soup. It’s particularly nice if you like a little spice in your caldo.

Storing and reheating tips

Caldo de res is one of those soups that tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth if the soup has thickened, and warm it on the stove over medium heat. You can also freeze it for up to 3 months. Just make sure to let it cool completely before transferring to freezer-safe containers.

Adjusting for different serving sizes

This recipe makes a generous pot of soup, perfect for about 6 servings. If you’re cooking for a smaller group, you can easily halve the ingredients. Conversely, if you want to feed a crowd, just double everything and use the biggest pot you have. Just keep in mind that the cooking times may be a little longer for larger quantities.

Potential issues and how to solve them

• Broth too fatty: If the broth feels a bit greasy, let it cool slightly, then skim the fat off the top with a spoon. You can also refrigerate it and remove the solidified fat before reheating.
• Vegetables overcooked: If the veggies seem mushy, next time try adding them in stages as per the recipe. This will help keep everything perfectly tender.

Ready to cozy up with caldo de res?

I hope you give this caldo de res recipe a try. It’s hearty, nutritious, and full of comforting flavors that’ll make you feel like you’re getting a warm hug with every bowl. Let me know how it turns out, and feel free to experiment with the ingredients to make it your own. Enjoy!

Frequently Asked Questions

1. Can I use other cuts of beef for caldo de res? Yes, short rib or beef chuck works well if you can’t find beef shank.
2. How spicy is caldo de res? It’s mild unless you add chile de arbol or jalapeños. You can adjust the spice level to your taste.
3. Can I make this in an Instant Pot? Absolutely! Use the “soup” setting for 40 minutes to make the stock, then add the veggies and cook on “sauté” until tender.
4. Can I freeze caldo de res? Yes, it freezes beautifully. Store in airtight containers and freeze for up to 3 months.
5. What can I serve with caldo de res? Warm corn tortillas, rice, and a refreshing drink like agua de Jamaica pair perfectly with this soup.

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