Caldo de Res (Mexican Beef Soup)

Caldo de Res (Mexican Beef Soup)

2/5 (1)
2 hrs 30 mins
Vadim Rachok
04.12.2023
12.03.2024
On this page:
Recipe Ingredients Video Nutrition
10 / 10
Health score
Dairy FreeEgg free dishGluten free dishLow Carb DishLow FatNut Free Dish

If you want to warm up on a chilly night, try this recipe for caldo de res. It is perfect for taking the chill out of your bones!

Caldo de Res, a soul-soothing symphony of flavors and warmth, is the Mexican answer to comfort on a chilly evening. This hearty beef and vegetable soup, brimming with the essence of bone-in beef shanks and an array of vibrant vegetables, promises to be a savior for your taste buds and a remedy for the winter blues. As the meat simmers in the broth, it imparts a richness that transforms each spoonful into a savory journey. The marriage of carrots, chayotes, corn, and potatoes creates a medley of textures, ensuring every bite is a delight. Garnished with cilantro, pickled jalapenos, and a squeeze of lime, each bowl tells a story of tradition, love, and the unmistakable magic of Mexican cuisine.

What Is Caldo De Res?

Caldo de res is a Mexican beef and vegetable soup. The beef shank is cooked in the broth, giving the soup a rich, meaty flavor.

Caldo de Res Recipe

How to Make Caldo De Res

You can find a detailed ingredient list in the recipe below. Let’s review the basics:

Caldo De Res Ingredients

To make this caldo de res recipe, you will need the following ingredients:

For the soup, you’ll need:

  1. bone-in beef shanks
  2. vegetable oil
  3. onion
  4. beef broth
  5. diced tomatoes
  6. water
  7. carrots
  8. cilantro
  9. chayotes
  10. corn
  11. potatoes
  12. cabbage

How To cook Caldo de Res (Mexican Beef Soup)

Make sure to add salt and pepper according to your taste.

To garnish:

  1. cilantro
  2. pickled jalapenos
  3. finely chopped onion
  4. lime wedges
  5. quartered radishes

How to Make Homemade Caldo De Res

  1. Cut the meat into cubes, leaving some on the bone.
  2. Heat oil in a pan and cook the meat and bones, seasoned with salt and pepper, until they turn brown.
  3. Cook the onion, then add the broth and tomatoes. Simmer until the meat is tender.
  4. To prepare the dish, first add water and bring it to a simmer. Once the water is simmering, add the chopped carrots and cilantro.
  5. Add the remaining vegetables to the mixture and continue cooking until they become tender.
  6. Spoon the soup into bowls and add the desired garnishes.

the best Mexican Beef Soup

How to Store Caldo De Res

Leftover caldo de res should be stored in an airtight container in the refrigerator for up to 5 days and reheated on the stove or in the microwave.

 

An excellent dish from a healthy eating perspective. In one bowl of soup, you'll find a complete serving of protein, vitamins, minerals, and fiber. I can recommend this soup for both lunch (in which case it's perfect to complement it with a slice of whole-grain bread) and dinner, even if you're on your weight-loss program..

Jenny Dobrynina
Jenny Dobrynina
Nutrition Editor
Health score:
10 / 10
Caldo de Res (Mexican Beef Soup)
2/5 (1)
Author:Vadim Rachok
Category:Soups, Side Dishes
Caldo de res is a hearty Mexican beef soup made with hind shank and bone marrow, garnished with onion, lime juice, jalapeños, and cilantro.
Caldo de Res (Mexican Beef Soup)
Prep Time:
30 mins
Cook Time:
2 hrs
Total Time:
2 hrs 30 mins
Servings:
8
The ingredients you need
1 cup chopped fresh cilantro
¼ cup sliced pickled jalapenos
¼ cup finely chopped onion
2 limes, cut into wedges
4 radishes, quartered
Let’s start !
1

1 Cut the meat into 1/2 inch pieces, leaving some on the bones.

2

2 Heat a soup pot over medium-high heat. Add oil, coat the bottom. Brown meat and bones. Season with salt and pepper.

3

3 Begin by adding the onion to the pot and cook it until it turns a light brown color. Next, add in the broth and tomatoes. Make sure that the liquid covers the bones by at least half an inch. If it doesn’t, add some water to make up for it. Turn down the heat to a low temperature and loosely cover the pot with a lid. Let it simmer until the meat becomes tender, which should take around an hour.

4

4 To make the soup, first pour in 4 cups of water and bring it to a simmer. Then, add the carrots and 1/4 cup of cilantro and let it cook for 10 minutes. Next, stir in the chayote, corn, and potato and let them simmer until they become tender. After that, push in the cabbage wedges and let them cook for 10 more minutes until they also become tender.

5

5 Ladle soup into bowls with meat, veggies, and bones. Garnish with cilantro, jalapeños, onion, and lime juice. Serve with radishes.

Nutrition Information
Servings Per Recipe: 8
Calories: 234
% Daily Value *
 % Daily Value *
Total Fat 6g7%
Saturated Fat 2g8%
Cholesterol 39mg13%
Sodium 1135mg49%
Total Carbohydrate 26g9%
Dietary Fiber 7g26%
Total Sugars 9g 
Protein 22g 
Vitamin C 66mg331%
Calcium 137mg11%
Iron 5mg26%
Potassium 907mg19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Watch video
Watch How To Make It

Elevate your Caldo de Res game by mastering the art of layering flavors. Begin by browning the meat and bones to unlock their rich essence. The caramelization not only enhances the taste but sets the stage for a robust broth. As the vegetables join the dance, introduce them in stages, allowing each to impart its unique character. Carrots and cilantro take an early plunge, while heartier companions like chayotes and potatoes follow suit, ensuring a symphony of textures. Remember, patience is your ally; let the simmering magic unfold slowly. And don't forget the finishing touches – cilantro, pickled jalapenos, lime wedges, and radishes – they are the crescendo that elevates this humble soup to a culinary masterpiece. Prepare to be enchanted!

Vadim Rachok
Vadim Rachok
Pro tip from chef
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