Caldo de Res Recipe
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!
Ingredients
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
For the 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
For Serving:
- Lime wedges
- Warm corn tortillas
- Fresh chopped cilantro
- Optional: Hot sauce or red pepper flakes
Instructions
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.
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.
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.
Notes
- 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.