If you’re craving a comforting, rich bowl of soup that feels like a warm hug on a chilly day, then you’re going to love this Caldo de Res (Mexican Beef Soup) Recipe. It’s one of those dishes that fills the kitchen with incredible aromas while simmering away, making everyone gather around eager to dive in. I discovered this recipe when I wanted something hearty but still packed with fresh veggies and vibrant flavors—and this caldo hit every note perfectly.
What makes this Caldo de Res so special is its depth of flavor and the tender, fall-apart beef that melds beautifully with the garden-fresh vegetables. It’s the kind of recipe you turn to when you want a meal that’s both nourishing and satisfying without a lot of fuss. Whether it’s a family dinner or a cozy weekend indulgence, you’ll find that making this soup from scratch gives you a sense of pride—and the leftovers taste even better the next day!
Why You’ll Love This Recipe
- Rich, Homemade Beef Stock: Slowly simmering the beef with aromatics builds a deeply flavorful broth that makes all the difference.
- Balanced Fresh Vegetables: The mix of potatoes, zucchini, carrots, and corn adds color, texture, and nutrition for a hearty yet fresh soup.
- Customizable Spice Level: Add jalapeños or dried chiles depending on your love of heat, making it perfect for your palate.
- Perfect for Family Meals: This Caldo de Res (Mexican Beef Soup) Recipe always brings everyone together around the table—comfort food at its finest.
Ingredients You’ll Need
Each ingredient in this Caldo de Res (Mexican Beef Soup) Recipe plays its own role in layering flavors and creating that authentic Mexican homemade soup experience. When you pick fresh vegetables and quality beef cuts, you’ll notice the difference in every spoonful.
- Beef shank (or short rib, beef chuck): These cuts lend great flavor and become melt-in-your-mouth tender after slow simmering.
- Onion, celery, and garlic: Aromatics that form the flavorful base of your homemade beef stock.
- Chiles de arbol (optional): Adds a smoky, mild heat to the stock—skip or swap if you prefer less spice.
- Bay leaves and black peppercorns: Classic seasoning that gives depth to the broth without overpowering it.
- Salt: Essential for drawing out and balancing all other flavors.
- Potatoes, carrots, zucchini: Each adds a comforting texture and sweetness as they soften in the soup.
- Jalapeño peppers (optional): For that fresh spicy kick you can adjust or omit.
- Corn on the cob: Quartered ears bring a lovely sweetness and traditional Mexican flair.
- Tomatoes and tomato sauce: Bright, tangy notes that brighten the rich broth.
- Cabbage: Adds a gentle crunch as well as earthiness to round out the soup.
- Lime juice: The finishing touch that lifts and balances all the flavors.
- Red pepper flakes, cilantro, hot sauce, lime wedges: Perfect garnishes to personalize each bowl.
Variations
I love customizing this Caldo de Res (Mexican Beef Soup) Recipe depending on what I have in the fridge or what the season offers. You can really make it your own by swapping veggies or tweaking the spice level—open up your kitchen creativity here!
- Vegetable Swaps: I’ve used green beans or chayote instead of zucchini with great results, adding variety without losing that authentic flavor.
- Spiciness: Sometimes I roast fresh jalapeños for a smoky heat instead of using dried chiles, which adds a different but equally delicious layer.
- Beef Cuts: If you’re short on time, beef chuck cooks a bit faster but still stays tender and flavorful.
- Slow Cooker Version: For a hands-off approach, you can simmer all ingredients in a slow cooker—just adjust timing accordingly!
How to Make Caldo de Res (Mexican Beef Soup) Recipe
Step 1: Build the Ultimate Beef Stock
Start by placing your beef shank or preferred cut into a very large pot. Cover with water, then toss in the rough-chopped onion, celery, garlic, dried chiles de arbol if using, bay leaves, peppercorns, and salt. Bring everything to a boil, then reduce to a gentle simmer and cover the pot. Skim off any foam or fat that rises to keep your broth clear and clean-tasting. Let it cook low and slow for about 1.5 to 2 hours until the meat is tender enough to shred with a fork. This slow simmer is the magic that draws out deep, rich flavors.
Step 2: Shred and Strain
Carefully remove the beef pieces and set them aside to cool slightly. Shred the meat from the bones—discard the bones and any large bits of fat. Next, strain the broth through a fine sieve into another pot or large bowl, discarding the solids. This leaves you with a savory, flavorful beef stock that’s ready to host your veggies and shredded beef.
Step 3: Simmer the Vegetables
Return the strained beef stock to the pot and bring it back to a simmer. Add the potatoes and carrots first since they take longer to cook, then let them soften for about 20 minutes. Next, toss in the zucchini, jalapeños if you want heat, corn quarters, tomatoes, cabbage, and tomato sauce. Simmer gently for another 10 minutes or until all the veggies reach your preferred tenderness.
Step 4: Add Beef and Brighten It Up
Stir the shredded beef back into the soup, then squeeze in fresh lime juice to add a bright, zesty finish. Taste the broth and adjust the salt or spice if needed. Let it warm through for a few minutes, then your caldo de res is ready to serve.
Pro Tips for Making Caldo de Res (Mexican Beef Soup) Recipe
- Skim Early and Often: Removing foam and fat early keeps your broth clear and clean-tasting, preventing greasiness.
- Cut Veggies Uniformly: Ensuring similar-sized veggie pieces means everything cooks evenly and consistently.
- Don’t Rush the Simmer: Low and slow cooking helps break down collagen in the beef, making it tender and infusing the broth with richness.
- Add Lime at the End: The fresh lime juice right before serving brightens the entire soup and balances out the richness perfectly.
How to Serve Caldo de Res (Mexican Beef Soup) Recipe
Garnishes
Whenever I serve this Caldo de Res, I always bring out bowls of fresh chopped cilantro, lime wedges, spicy red pepper flakes, and a good hot sauce. These garnishes let everyone customize their bowl, adding freshness and heat as they like. The lime wedges are a must—you’ll love squeezing that brightness across the deep, beefy broth.
Side Dishes
I often serve warm corn tortillas or freshly made flour tortillas alongside this soup. They’re perfect for dipping or wrapping up a bite of the tender beef and veggies. A simple avocado salad or Mexican rice works great too if you want a heartier meal.
Creative Ways to Present
For special occasions, I like to ladle the soup into pretty bowls and garnish with colorful slivers of radish and extra cilantro sprigs. Adding a swirl of Mexican crema or a sprinkle of queso fresco can turn this humble soup into a festive highlight perfect for sharing with guests.
Make Ahead and Storage
Storing Leftovers
I store leftover Caldo de Res in airtight containers in the fridge and it usually keeps well for about 3 to 4 days. Before storing, I like to keep the broth and solids together—this helps the flavors meld even more overnight.
Freezing
Freezing this soup works wonderfully. I portion it out in freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. When properly sealed, it keeps for up to 3 months and reheats without losing that homemade flavor.
Reheating
To reheat, I gently warm the soup on the stove over medium-low heat, stirring occasionally. I find this method prevents the beef from drying out and keeps the veggies tender. Add a little extra water or broth if it seems too thick after chilling.
FAQs
-
Can I make Caldo de Res without chiles de arbol?
Absolutely! The chiles de arbol add a subtle heat and smokiness, but if you’re sensitive to spice or don’t have them on hand, you can skip them or substitute with milder dried peppers. The broth will still be rich and flavorful thanks to the beef and aromatics.
-
What’s the best cut of beef for making Caldo de Res?
Beef shank is ideal for this soup because of its connective tissue and marrow, which create a deliciously rich broth. Short ribs or beef chuck also work well if you prefer more meat or want a slightly faster cook time.
-
Can I prepare this soup in a slow cooker?
Yes! You can place all ingredients in a slow cooker, set it on low for 6-8 hours or high for 4-6 hours. Just add the more delicate vegetables like zucchini and cabbage in the last hour to avoid overcooking them.
-
How do I make the broth less greasy?
Skim fat and foam from the broth’s surface during the initial simmering. You can also refrigerate the broth overnight and remove solidified fat before reheating if you want a lighter soup.
-
What can I serve with Caldo de Res?
Warm corn or flour tortillas, Mexican rice, or a simple avocado salad complement the soup perfectly. Also, fresh lime wedges and chopped cilantro allow everyone to brighten their bowl just the way they like.
Final Thoughts
This Caldo de Res (Mexican Beef Soup) Recipe holds a special place in my kitchen because it’s more than just a meal—it’s an experience of flavor, warmth, and tradition. I truly enjoy how easy it is to make yet so satisfying and nourishing, especially when shared with loved ones. I encourage you to give this recipe a try; with each step, you’re crafting something cozy and delicious that your whole family will remember.
Print
Caldo de Res (Mexican Beef Soup) Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
Caldo de Res is a traditional Mexican beef soup featuring tender beef shank simmered in a flavorful homemade beef stock with a variety of fresh vegetables like potatoes, carrots, zucchini, corn, and cabbage. Enhanced with chile de arbol peppers and fresh lime juice, this comforting soup is perfect for hearty meals and is served with a variety of garnishes such as spicy red pepper flakes, chopped cilantro, hot sauce, and lime wedges.
Ingredients
Beef Stock
- 3 pounds beef shank (or short rib or beef chuck)
- 8–10 cups water
- 1 large onion, rough chopped
- 2 celery stalks, rough chopped
- 10 cloves garlic, rough chopped
- 5 chile de arbol peppers (optional)
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
Caldo de Res (Beef Soup)
- 3 potatoes, cut into bite-sized pieces
- 2 carrots, cut into bite-sized pieces
- 2 zucchinis, cut into bite-sized pieces
- 2 jalapeno peppers, sliced (optional)
- 2 ears of corn, quartered
- 3 medium-sized tomatoes, cut into bite-sized pieces
- 1/4 head cabbage, chopped
- 8 ounces tomato sauce
- Juice from 1 lime
For Serving
- Spicy red pepper flakes
- Fresh chopped cilantro
- Hot sauce
- Lime wedges
Instructions
- Make the Homemade Beef Stock: In a very large pot, add the beef shank along with 8-10 cups of water, the rough chopped onion, celery, garlic, chile de arbol peppers, bay leaves, black peppercorns, and salt. Bring the mixture to a boil. Once boiling, cover the pot and reduce the heat to a simmer. Allow it to cook for 1.5 to 2 hours, occasionally skimming off any fat or foam that rises to the top. The beef should become fall-apart tender.
- Separate Beef from Bones and Strain Stock: Carefully remove the beef pieces from the pot and transfer them to a large bowl. Shred the beef off the bones and discard the bones. Strain the beef stock through a fine strainer to remove all solids and set the clear stock aside.
- Cook the Vegetables: Return the strained beef stock to the pot and bring it back to a simmer. Add more water if necessary to maintain sufficient liquid. Add the potatoes and carrots first, allow them to simmer for about 20 minutes until they begin to soften.
- Add Remaining Vegetables and Tomato Sauce: Next, add the zucchini, jalapenos, corn, tomatoes, cabbage, and tomato sauce to the pot. Continue to simmer for another 10 minutes or until all the vegetables have reached your preferred level of tenderness.
- Combine Beef and Finish Soup: Return the shredded beef to the pot and stir in the juice of one lime. Heat through until hot. Taste the soup and adjust the salt if needed.
- Serve and Garnish: Ladle the Caldo de Res into bowls and serve with garnishes such as spicy red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges for added flavor and heat. Enjoy your hearty Mexican beef soup!
Notes
- Chile de arbol peppers add a mild heat and smoky flavor; you can substitute with other dried chili pods if preferred.
- Feel free to add other vegetables like green beans or squash for variety.
- Adjust the spiciness by modifying the amount of jalapenos and chile peppers used.
- This soup can be made in advance, and flavors improve when left to rest overnight.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for longer storage.
