There’s something so wonderfully cozy about a big pot of caldo de res simmering away on the stove. This traditional Mexican beef soup is packed with tender chunks of beef, hearty vegetables, and a flavorful broth that’ll warm you from the inside out. It’s perfect for chilly days or whenever you’re craving a meal that feels like a hug in a bowl. Plus, it’s surprisingly easy to make and feeds a crowd with minimal effort!

Growing up, caldo de res was a staple in my family. I can still remember the smell wafting through the house as it cooked, filling every corner with its rich, savory aroma. My mom would make a huge pot on Sunday afternoons, and we’d gather around the table, topping our bowls with fresh cilantro, a squeeze of lime, and just the right amount of hot sauce for that extra kick. Even now, one spoonful transports me back to those warm, comforting family meals.

Whether you’re new to Mexican cooking or just looking for an authentic recipe to add to your rotation, this caldo de res is worth trying. It’s nourishing, delicious, and the kind of dish that brings people together.

Caldo De Res Recipe (mexican Beef Soup) Recipe

A bit of history: the origins of caldo de res

Caldo de res, also known simply as “beef soup,” has deep roots in Mexican cuisine. This dish originated as a simple, hearty meal that could make use of inexpensive cuts of meat and whatever vegetables were available. It’s a versatile recipe that varies from region to region, with different families adding their own twist based on local ingredients and traditions. Some versions add rice or different types of chiles, while others might include unique vegetables like chayote. Despite these variations, caldo de res remains a beloved classic, celebrated for its nourishing qualities and depth of flavor.

Traditionally, caldo de res is made with beef shank, which has a rich, gelatinous quality that infuses the broth with extra flavor. This, combined with fresh vegetables and simple seasonings, makes it a dish that’s both humble and incredibly satisfying.

The key ingredients that make caldo de res so special

For a recipe as simple as caldo de res, quality ingredients are everything. Here’s what you’ll need and some tips for choosing the best:

Beef shank (or short rib/chuck): Beef shank is ideal because it has a bone with marrow, which adds richness to the broth as it simmers. If you can’t find beef shank, short rib or beef chuck are good alternatives, though they won’t have quite the same depth of flavor.
Vegetables: This recipe calls for potatoes, carrots, zucchini, corn, tomatoes, and cabbage. Each vegetable adds its own flavor and texture. For example, the potatoes and carrots make the soup heartier, while zucchini and cabbage add freshness. Don’t be afraid to swap in other veggies based on what’s in season.
Chiles de arbol and jalapeños (optional): These give the soup a nice bit of heat without overpowering it. If you’re sensitive to spice, feel free to leave them out. If you love a kick, you can even add more!
Tomato sauce: This is a bit of a shortcut for adding a touch of acidity and sweetness, which balances the richness of the beef. Some recipes call for fresh tomatoes instead, but I find tomato sauce adds a more consistent flavor.
Lime juice: A squeeze of lime at the end brightens up the whole dish. Fresh lime juice is essential here, as it cuts through the richness and adds a tangy finish.

Essential kitchen tools for making caldo de res

To make caldo de res, you don’t need a ton of fancy equipment—just a few basics:

Large pot: A big pot is essential for simmering the soup and holding all those veggies and beef. An 8-quart pot or larger works best.
Strainer: Since you’ll need to strain the broth after cooking the beef, a fine-mesh strainer will make this step easier.
Cutting board and sharp knife: With all the chopping involved, a good cutting board and knife are must-haves. You’ll be prepping quite a bit of veggies, so a sharp knife will save you time and effort.
Tongs and slotted spoon: Tongs are handy for handling the beef, and a slotted spoon is perfect for skimming any foam off the top of the soup as it cooks.

Step-by-step: How to make caldo de res

Step 1: Prepare the beef stock

Start by placing your beef shank (or short rib/chuck if you’re substituting) in a large pot with water. Add the roughly chopped onion, celery, garlic, chiles de arbol, bay leaves, peppercorns, and salt. Bring everything to a boil, then reduce the heat and cover the pot. Let it simmer for about 1.5 to 2 hours.

This long, slow simmer is key to extracting all the rich flavor from the beef. Skim off any foam that rises to the top to keep the broth clear. Once the beef is tender and falls off the bone easily, carefully remove it and set it aside to cool. Shred the meat, discarding any bones, and strain the broth to remove the solids. Now you’ve got a beautiful, flavorful beef stock ready for the soup!

Step 2: Cook the vegetables

Return the strained beef stock to the pot and bring it back to a simmer. Add the potatoes and carrots first, as they take the longest to cook. Let them simmer for about 20 minutes, or until they’re just starting to soften.

After that, add the zucchini, jalapeños (if you’re using them), corn, tomatoes, cabbage, and tomato sauce. Let everything simmer together for another 10 minutes, or until all the vegetables are tender but not mushy. The soup should be colorful and fragrant at this point.

Step 3: Add the beef and finish the soup

Once your vegetables are perfectly tender, add the shredded beef back to the pot along with the juice from one lime. Stir it all together and taste the broth—adjust the salt if needed. The lime adds a lovely freshness to the soup, so don’t skip it!

Step 4: Serve and garnish

Ladle the caldo de res into bowls and top each with fresh cilantro, a sprinkle of red pepper flakes, a few dashes of hot sauce, and an extra wedge of lime. Serve it with warm tortillas on the side if you’d like.

How to adapt caldo de res to your taste

One of the best things about caldo de res is how adaptable it is! Here are some ways to make it your own:

Vegetarian version: Swap out the beef and use vegetable broth as a base. You can add hearty vegetables like mushrooms and sweet potatoes to make it more filling.
Low-carb option: Skip the potatoes and corn to make a lower-carb version of the soup. You can add extra zucchini and cabbage to bulk it up without the extra carbs.
Regional twist: In some parts of Mexico, they add rice to the soup. Try adding a small handful of uncooked rice in the last 15 minutes of cooking for a more substantial meal.
Spicy kick: If you want a spicier soup, add extra jalapeños or a sprinkle of cayenne pepper. Or, go all out and throw in a serrano pepper!
Seasonal veggies: Try adding vegetables that are in season, like butternut squash in the fall or green beans in the summer.

Serving suggestions and presentation tips

To make your caldo de res feel like a complete meal, serve it with a side of warm corn tortillas, which are perfect for dipping into the broth. You can also serve it with a side of Mexican rice or a simple avocado salad for added texture and freshness. For a little extra color, garnish each bowl with fresh cilantro and a few extra lime wedges on the side.

If you’re serving it at a gathering, set out a toppings station with hot sauce, fresh chopped cilantro, red pepper flakes, and lime wedges. This way, everyone can customize their bowl to their taste.

Perfect beverages to pair with caldo de res

For a refreshing pairing, try serving your caldo de res with agua fresca. Hibiscus (agua de jamaica) is slightly tart and complements the rich flavors of the soup beautifully, while horchata (a cinnamon rice milk) adds a bit of sweetness if you’re in the mood for contrast. Another great option is a glass of limeade or sparkling mineral water with a slice of lime to keep things light and zesty.

Storing and reheating leftovers

Caldo de res stores wonderfully, so don’t worry if you have leftovers! Store the soup in an airtight container in the refrigerator for up to 4 days. When you’re ready to reheat, simply warm it on the stove over medium heat until it’s steaming hot. You may need to add a little water or broth to thin it out, as it can thicken in the fridge.

If you want to freeze it, let it cool completely first, then transfer to a freezer-safe container, leaving a little room at the top for expansion. Frozen caldo de res will keep for up to 3 months. Just thaw it in the fridge overnight and reheat on the stove.

Scaling the recipe up or down

This recipe is perfect for a big family meal, but you can easily scale it to suit your needs. For a smaller batch, simply halve the ingredients, though you might want to keep the same cooking time to ensure the beef gets tender. If you’re cooking for a crowd, doubling the recipe works well. Just make sure you’ve got a pot big enough to hold everything!

FAQs

Q: Can I use other types of meat in caldo de res?
A: Traditionally, beef shank is used, but you can substitute short ribs or beef chuck. These cuts will give a similar richness to the broth.

Q: How spicy is this recipe?
A: With chile de arbol and jalapeños, it has a mild to medium heat. You can adjust the spiciness by adding or omitting the peppers as desired.

Q: Can I make caldo de res in a slow cooker?
A: Yes! Just cook the beef and broth ingredients on low for 6-8 hours, then add the veggies for the last hour or so until tender.

Q: What if my broth is too thick?
A: You can thin it out by adding a bit more water or broth when reheating. Adjust the seasoning if needed.

Q: What side dishes go well with caldo de res?
A: Corn tortillas, Mexican rice, or a light avocado salad all make great side dishes that complement the soup.

Enjoy your warm, hearty bowl of caldo de res and let it bring a little bit of Mexico into your kitchen!