Warm up with a comforting bowl of Caldo de Res, a traditional Mexican Beef Soup that’s full of tender beef, hearty vegetables, and rich flavor. This Caldo Recipe Mexican style is easy to make and incredibly satisfying—perfect for cozy dinners or when you need a feel-good meal. Made with bone-in Mexican beef, potatoes, corn, carrots, and flavorful herbs, this Mexican Vegetable Beef Soup is a go-to for anyone who loves classic Mexican Soup Recipes. Whether you’re new to Caldo Recipe cooking or a seasoned pro, this dish is sure to impress!

Why You’ll Love This Caldo de Res Recipe

Comfort in a Bowl: Rich, beefy broth with tender chunks of meat and veggies makes this the ultimate cozy meal.
Nutrient-Packed: Loaded with carrots, potatoes, corn, cabbage, and zucchini, this dish is a balanced one-pot meal.
Make-Ahead Friendly: The flavors deepen over time, making leftovers even better.
Versatile: Easily customize with your favorite vegetables or seasonings.

Ingredients to Make Caldo de Res Recipe

For the Beef Broth:

2 pounds bone-in beef shank (or short ribs)
8 cups water
1 large onion, chopped
1 whole head garlic, halved crosswise
3 bay leaves
1 teaspoon black peppercorns
Salt to taste

Soup:

2 carrots, thickly sliced
2 medium potatoes, peeled and cubed
2 ears of corn, cut into chunks
1 zucchini, sliced
1/2 head of green cabbage, cut into wedges
1/4 cup tomato sauce
Juice of 1 lime
1/4 cup chopped fresh cilantro
Extra water, as needed

Serving:

Lime wedges
Warm corn tortillas
Fresh chopped cilantro
Optional: Hot sauce or red pepper flakes

How to Make Caldo de Res

1. Make the Beef Broth:

In a large stockpot, combine beef, water, onion, garlic, bay leaves, peppercorns, and salt.
Bring to a boil, then reduce heat and simmer uncovered for 1.5 to 2 hours, or until the beef is fall-apart tender.
Skim off any foam or fat that rises to the top during simmering.
Once done, remove the beef, shred it, and set aside. Strain the broth and return it to the pot.

2. Cook the Vegetables:

Add the potatoes and carrots to the broth and simmer for 10 minutes.
Stir in corn, zucchini, cabbage, and tomato sauce. Simmer another 10-15 minutes until vegetables are tender.
Add more water if necessary to keep ingredients submerged.

3. Add the Beef and Season:

Return shredded beef to the pot and stir in lime juice and chopped cilantro.
Let everything simmer together for 5 minutes to meld the flavors.
Taste and adjust seasoning as needed.

Tips & Variations for Caldo de Res Recipe

Vegetable Add-ins: Try adding chayote, green beans, squash, or even black beans for extra variety.
Spicy Twist: Add jalapeños, chile de árbol, or chili flakes for heat.
Flavor Boost: Mexican oregano, cumin, or a splash of hot sauce can take your caldo to the next level.
Texture Preference: Don’t overcook the vegetables—leave them with a slight bite for better texture.

Serving Suggestions with Caldo de Res

This Caldo de Res Recipe is best served piping hot in a deep bowl with:

A squeeze of fresh lime
Warm corn tortillas on the side
Garnish of fresh cilantro
Optional dash of hot sauce or red pepper flakes

Pair it with traditional sides like Mexican rice or refried beans for a full meal.

Storage & Leftovers

Fridge: Store leftovers in an airtight container for up to 5 days. Reheat on the stovetop over medium heat.
Freezer: Cool the soup completely and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

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Conclusion

This Caldo de Res Recipe is more than just a soup — it’s a comforting experience. Whether you’re craving something cozy on a chilly evening or looking for a sourecipe that’s as satisfying as it is nutritious, this dish checks all the boxes. Serve it to family, guests, or just enjoy it all for yourself — either way, it’s bound to become a go-to favorite in your kitchen.