Caldo de Res Recipe: A Hearty Mexican Beef Soup

Caldo de Res, or Mexican beef soup, is a flavorful and hearty recipe that people in Mexico have enjoyed for generations. Known for its rich broth, tender meat, and healthy vegetables, Caldo de Res is perfect for chilly days or family gatherings. This comforting meal is easy to make and only requires simple ingredients. You’ll need plenty of simmering time to bring out the deep flavors of the beef and vegetables.

In this guide, we’ll explore everything you need to know about making Caldo de Res. We’ll also dive into its history, variations, and share tips for perfecting your recipe.

What is Caldo de Res?

Caldo de Res is more than just a soup; it’s a symbol of family and community in Mexico. Families often prepare this dish for large gatherings, holidays, or simply as a wholesome meal to nourish loved ones. While the recipe for Caldo de Res is relatively simple, its flavors are deep and comforting.

Beef shank is the star ingredient of Caldo de Res. This cut of meat, with the bone still attached, slowly releases its flavors into the broth, creating a rich and hearty base for the soup. Learn more about selecting the right cuts of beef by visiting this Serious Eats guide.

History of Caldo de Res

The origins of Caldo de Res recipe can be traced back to rural Mexico, where farmers and ranchers would use simple, locally available ingredients to create hearty meals. Beef, being a staple in many Mexican diets, was often used as the base for soups and stews. Over time, Caldo de Res became a beloved dish throughout Mexico and beyond, with variations that reflected the local ingredients and cooking techniques of each region.

In rural areas, Caldo de Res recipe was traditionally cooked in large clay pots over an open fire, giving it a smoky, rustic flavor. Today, while the cooking methods may have evolved, the essence of the dish remains the same—using slow-cooking techniques to draw out the natural flavors of the meat and vegetables. As the dish gained popularity, it became a symbol of Mexican hospitality and comfort.

Ingredients for Caldo de Res

Making Caldo de Res requires a handful of simple, fresh ingredients that come together to create a flavorful and nourishing soup. The beauty of this dish lies in its simplicity, with each ingredient playing a vital role in the overall flavor and texture of the soup.

Essential Ingredients

• Beef Shank with Bone: This is the most important ingredient for Caldo de Res recipe. The bone adds richness to the broth as it simmers, while the meat becomes tender and flavorful. Bone-in beef shank is ideal for this recipe, as it adds depth to the soup.
• Vegetables: Traditional vegetables include corn on the cob, potatoes, carrots, chayote, zucchini, and cabbage. These ingredients add flavor, texture, and a variety of nutrients to the dish.
• Herbs and Spices: Garlic, cilantro, bay leaves, salt, and pepper are commonly used to season the broth. These herbs and spices enhance the natural flavors of the beef and vegetables without overpowering them.

To learn more about the ingredients in this dish, you can read the article What Does Caldo de Res Contain for a deeper dive into its key components.

Optional Ingredients

• Lime Wedges: A squeeze of lime juice adds a bright, tangy contrast to the rich broth.
• Hot Sauce: For those who enjoy a little heat, a few drops of hot sauce can be added to individual bowls.
• Rice or Tortillas: Some people serve Caldo de Res with a side of rice or warm tortillas to soak up the flavorful broth.

While the ingredients for Caldo de Res recipe are fairly consistent, there is room for creativity and personalization. You can substitute vegetables based on what is in season or add other ingredients like green beans, squash, or bell peppers. For those looking for plant-based alternatives, there are many vegan Mexican recipes that offer creative substitutions for traditional meat-based dishes.

How to Make Caldo de Res: Step-by-Step Instructions

Now that we’ve covered the ingredients, let’s dive into the step-by-step process of making Caldo de Res. This recipe is designed to bring out the natural flavors of the beef and vegetables through slow simmering, resulting in a rich and flavorful soup.

Step 1: Preparing the Beef

Start by selecting bone-in beef shank for your soup. This cut is ideal because the bone marrow adds depth to the broth, while the meat becomes tender after long simmering. Season the beef with salt and pepper, and then brown it in a large pot with a little vegetable oil. Browning the meat adds flavor and helps to build the foundation of your broth.

Once the beef is browned, add enough water to cover the meat (about 10-12 cups). Bring the water to a boil, then reduce the heat to low. Add garlic cloves and bay leaves to the pot, and let the beef simmer for 1.5 to 2 hours. Skim any foam or impurities from the surface of the broth during this time to ensure a clear, clean-tasting soup.

Step 2: Adding the Vegetables

While the beef is simmering, prepare your vegetables. Peel and chop the potatoes into large chunks, slice the carrots, cut the corn into 3-inch sections, and cube the chayote. Add these vegetables to the pot after the beef has simmered for about 1.5 hours. Allow the vegetables to cook for an additional 30 minutes, or until they are tender.

For best results, add the vegetables in stages, starting with those that take longer to cook (like potatoes and corn). Save the more delicate vegetables, such as zucchini and cabbage, for the final 10-15 minutes of cooking to prevent them from becoming too soft.

Step 3: Final Touches

Once the vegetables are cooked and the beef is tender, taste the broth and adjust the seasoning as needed with salt and pepper. Remove the bay leaves and garlic before serving. Serve the soup in large bowls, making sure to include a generous portion of beef, vegetables, and broth in each serving. For tips on how to store your soup, you can read Can Caldo de Res Stay Out Overnight for storage and safety guidelines. Garnish with fresh cilantro and lime wedges, and serve with warm tortillas on the side.

Optional Enhancements

If you want to add a little extra flair to your Caldo de Res, consider roasting some of the vegetables before adding them to the soup. Roasting enhances the natural sweetness of the vegetables and adds a slightly smoky flavor to the broth. You can also add a dash of chili powder or cumin for a spicier version of the soup.

Variations of Caldo de Res

While the classic version of Caldo de Res remains a favorite, there are many variations of this dish, depending on regional preferences and available ingredients. Below are some popular variations that you can try:

Sinaloa-style Caldo de Res

In Sinaloa, Caldo de Res is made with a wider variety of vegetables, including zucchini, green beans, and sometimes tomatoes. These ingredients add color and flavor to the soup, making it even heartier and more nutritious.

Vegan Caldo de Res

For a vegan version of this dish, you can replace the beef with hearty vegetables like mushrooms, jackfruit, or seitan. Use vegetable broth instead of beef broth, and add legumes like beans or lentils for extra protein. This version still offers the comforting, rich flavors of traditional Caldo de Res without using any animal products.

Instant Pot or Slow Cooker Caldo de Res

For those who prefer a quicker cooking method, Caldo de Res can easily be adapted for an Instant Pot or slow cooker. In an Instant Pot, cook the beef on high pressure for about 45 minutes, then release the pressure and add the vegetables. Cook the vegetables on high pressure for an additional 10 minutes. In a slow cooker, cook the beef on low for 6-8 hours, adding the vegetables in the last 1-2 hours of cooking.

Tips for Perfecting Your Caldo de Res

Even though Caldo de Res is relatively simple to prepare, there are a few key tips that can help you elevate your soup to the next level.

1. Choose the Right Cut of Beef

The most important ingredient in Caldo de Res is the beef shank with bone. This cut not only provides tender meat but also releases collagen into the broth, which gives the soup a rich texture. For even more flavor, you can also use a combination of beef shank and chuck roast.

2. Skim the Broth

As the beef simmers, foam and impurities will rise to the surface of the broth. Skim the surface regularly to remove these impurities. Doing this will ensure that your broth is clear and flavorful, without any bitterness.

3. Add Vegetables in Stages

Different vegetables cook at different rates, so it’s important to add them to the soup in stages. You should add harder vegetables like potatoes and carrots first, and follow with more delicate vegetables like cabbage and zucchini toward the end of cooking.

4. Brighten the Flavors with Lime Juice

A squeeze of fresh lime juice added just before serving can brighten the flavors of the soup, balancing the richness of the beef with a burst of acidity.

How to Serve and Store Caldo de Res

Caldo de Res is traditionally served with warm corn tortillas and a variety of garnishes, making it a perfect dish for sharing with family and friends. Here are some tips for serving and storing your soup:

Serving Suggestions

• Tortillas: Warm corn tortillas are the perfect accompaniment to Caldo de Res. You can use them to scoop up the beef and vegetables or simply enjoy them on the side.
• Garnishes: Top each bowl with fresh cilantro, sliced avocado, and a squeeze of lime juice for added flavor. For those who like a little heat, add a few drops of hot sauce.
• Sides: Some families serve Caldo de Res with a side of Mexican rice or beans to make the meal even more filling.

Storing Leftovers

Caldo de Res stores well in the refrigerator for up to three days. Be sure to let the soup cool completely before transferring it to an airtight container. If you want to freeze the soup, it can be stored in freezer-safe containers for up to three months. When reheating, do so gently over low heat to avoid overcooking the vegetables.

FAQs About Caldo de Res

Can I make Caldo de Res in an Instant Pot or slow cooker?

Yes, Caldo de Res can be adapted for both an Instant Pot and a slow cooker. To make it in an Instant Pot, cook the beef on high pressure for 45 minutes, then release the pressure and add the vegetables. In a slow cooker, cook the beef on low for 6-8 hours, adding the vegetables in the last 1-2 hours.

What are the best cuts of beef to use?

The best cut of beef for Caldo de Res is bone-in beef shank, which provides both tender meat and rich marrow for the broth. You can also use chuck roast for additional meatiness or oxtail for more depth of flavor.

How long does Caldo de Res last in the refrigerator?

When stored in an airtight container, Caldo de Res will keep in the refrigerator for up to three days. You can freeze the soup for up to three months to extend its shelf life.

Can I freeze Caldo de Res?

Yes, Caldo de Res freezes well. Let the soup cool completely before transferring it to freezer-safe containers. When ready to enjoy, thaw the soup in the refrigerator overnight and reheat it gently on the stove.

What should I serve with Caldo de Res?

People typically serve Caldo de Res with warm corn tortillas, fresh lime wedges, and cilantro. You can also serve it with a side of rice or beans for a more substantial meal.

Conclusion: A Timeless Mexican Dish

So, gather your ingredients, follow the steps, and enjoy the process of making this timeless Mexican beef soup. Each spoonful will provide warmth, comfort, and a taste of Mexican culinary tradition that is sure to satisfy.