Caldo de Res: Mexican Beef Soup Delight

Savor the comforting warmth of this hearty Caldo de Res on a chilly evening.

What is Caldo de Res?

Caldo de Res is a traditional Mexican soup made with beef and vegetables. The bone-in beef shank simmers in the broth, infusing the soup with a deep, savory flavor.

How to Prepare Caldo De Res

The recipe below provides a full ingredient list and detailed instructions, but let's quickly go over the essentials:

Key Ingredients for Caldo De Res

Here’s everything you’ll need to create this delicious caldo de res dish:

• For the soup: bone-in beef shanks, vegetable oil, salt and pepper, onion, beef broth, diced tomatoes, water, carrots, cilantro, chayotes, corn, potatoes, and cabbage
• To garnish: cilantro, pickled jalapenos, finely chopped onion, lime wedges, and quartered radishes

How to Prepare Homemade Caldo De Res

1. Remove the meat from the bone, leaving some attached, and cut it into cubes.
2. In a pot, cook the meat and bones with salt and pepper in oil until browned.
3. Sauté the onion, then add the broth and tomatoes. Let it simmer until the meat becomes tender.
4. Pour in water, bring it to a simmer again, and add the carrots and cilantro.
5. Mix in the remaining vegetables and cook until everything is tender.
6. Scoop into bowls and top with your favorite garnishes.

How to Store Caldo De Res

Store any leftover caldo de res in a sealed container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for a quick meal.

Dinogo Community Tips and Reviews

“This recipe is simply amazing and creates a wonderfully filling soup that’s perfect for chilly days,” says janlyn. “It’s incredibly satisfying, and I wouldn’t change a thing!”

“Absolutely loved it!” exclaims Jennifer. “I swapped in boneless beef top blade short ribs and beef bones instead of the beef shank, and it turned out melt-in-your-mouth delicious!”

“This recipe is so tasty! It was super easy to make and turned out just like the one my grandma used to prepare back in El Paso. I love it served with some Mexican rice, corn tortillas, and plenty of lime. So good!”

Editorial contributions by Corey Williams

Ingredients List

Soup Ingredients:

• 2 pounds beef shank, with bone

• 1 tablespoon vegetable oil

• 2 teaspoons salt

• 2 teaspoons ground black pepper

• 1 onion, chopped

• 3 cups beef broth

• 1 (14.5 ounce) can diced tomatoes

• 4 cups water

• 2 medium carrots, coarsely chopped

• ¼ cup chopped fresh cilantro

• 2 chayotes, quartered (Optional)

• 2 ears corn, husked and cut into thirds

• 1 potato, quartered (Optional)

• 1 medium head cabbage, cored and cut into wedges

Garnish Options:

• 1 cup chopped fresh cilantro

• ¼ cup sliced pickled jalapeños

• ¼ cup finely chopped onion

• 2 limes, cut into wedges

• 4 radishes, quartered

Instructions:

Ladle the soup into large bowls, making sure to include some meat, vegetables, and bones. Top with fresh cilantro, sliced jalapeños, and minced onions. Squeeze lime juice over the soup and serve with radishes on the side.

Editor’s Note

Nutritional Information (per serving)