Another Delicious Caldo de Res Recipe (Mexican Beef Soup)

Caldo de Res — Mexico’s beloved beef and vegetable soup — is the kind of meal that brings both comfort and nourishment to the table.

Slow-simmered beef shanks create a rich, golden broth, while hearty vegetables like potatoes, corn, and cabbage soak up every ounce of its deep flavor. The gentle heat of jalapeños and the brightness of fresh lime juice balance the richness, turning a humble pot of soup into a bowl of warmth and tradition.

This dish embodies the essence of Mexican home cooking: simple ingredients transformed by patience, love, and time. Each spoonful carries tenderness from the beef, sweetness from the corn, and the vibrant freshness of herbs and citrus — a wholesome reminder that the most comforting meals are often the ones that take their time.

Why People Will Love Caldo de Res (Mexican Beef Soup) Recipe

Heartwarming comfort in every bowl:

Slow-simmered beef and tender vegetables create a soul-soothing broth that feels like a warm embrace — nourishing body and spirit alike.

Rich tradition and authenticity:

Rooted in Mexican home cooking, this dish captures generations of culinary wisdom, bringing a sense of heritage and authenticity to your table.

Perfect balance of flavor and freshness:

The deep, savory broth contrasts beautifully with the brightness of lime, cilantro, and jalapeño, offering layers of flavor that awaken every sense.

Nutritious and wholesome:

Packed with protein, fiber, and vitamins from a medley of vegetables, it’s a complete, hearty meal that feeds the body as much as the soul.

Versatile and adaptable:

Whether enjoyed on a chilly evening or as a restorative meal after a long day, Caldo de Res can be customized with your favorite vegetables and spice levels — always comforting, always satisfying.

A meal meant to share:

Like most traditional soups, it’s best enjoyed around the table with family and friends — a dish that turns ordinary moments into cherished memories.

Key Ingredients

Beef Shank (or Short Ribs):

The soul of this dish — rich with marrow and collagen that melt into the broth, creating a depth of flavor and silky texture that only slow cooking can achieve.

Fresh Vegetables:

Potatoes, carrots, zucchini, corn, and cabbage each bring their own story — sweetness, earthiness, and freshness — blending into perfect harmony within the savory broth.

Garlic, Onion, and Celery:

The aromatic trio that builds the foundation of the stock. As they simmer, they release layers of warmth and sweetness that make the broth deeply satisfying.

Tomatoes and Tomato Sauce:

These add a touch of acidity and color, balancing the richness of the beef while giving the soup its signature golden-red hue.

Dried Chiles de Árbol (Optional):

Infuse the broth with a subtle smokiness and gentle heat, deepening the complexity without overpowering the natural flavors.

Fresh Lime Juice:

The finishing touch — a squeeze of brightness that awakens the palate and ties every flavor together, leaving a clean, refreshing note in every bite.

Cilantro and Jalapeño:

Fragrant and lively, these final garnishes elevate the dish, adding a burst of color, aroma, and gentle spice that define true Mexican comfort food.

Expert Tips:

Choose the right cut of beef:

For the richest flavor, use beef shank with the bone and marrow intact. As it simmers, the marrow melts into the broth, creating natural depth and velvety texture that no store-bought stock can match.

Take your time with the broth:

Patience is everything. A slow, steady simmer for 1½ to 2 hours allows the collagen to break down and the flavors to concentrate. Avoid boiling too rapidly — it can make the broth cloudy and the meat tough.

Skim for clarity and purity:

Throughout simmering, skim away any foam or excess fat that rises to the surface. This small step ensures a clean, clear broth and a refined final presentation.

Layer your vegetables thoughtfully:

Add firmer vegetables like potatoes and carrots first, giving them time to soften, and lighter ones like zucchini and cabbage later. This ensures each ingredient keeps its texture and individuality in the bowl.

Balance the salt and acidity:

The key to a harmonious soup lies in the balance between the savory depth of beef and the bright lift of lime. Always taste before serving and adjust with a pinch of salt or a squeeze of fresh lime juice as needed.

Let it rest before serving:

Once the cooking is complete, allow the soup to sit off the heat for 5–10 minutes. This brief pause lets the flavors marry and the broth settle into perfect harmony.

Make it your own:

While traditional Caldo de Res celebrates simplicity, don’t hesitate to add touches of your own — a handful of rice, a dash of chili powder, or a few sprigs of epazote for a deeper, more regional character.

Another Delicious Caldo de Res Recipe (Mexican Beef Soup)

Ingredients

For the Beef Stock

3 pounds beef shank — or substitute with short ribs or beef chuck for richness

8–10 cups water — enough to fully cover the beef

1 large onion, roughly chopped

2 celery stalks, roughly chopped

10 cloves garlic, smashed or roughly chopped

5 dried chile de árbol peppers (optional) — or use other dried chiles for extra depth

3 bay leaves

1 tablespoon black peppercorns

1 tablespoon salt, or to taste

For the Caldo de Res (Beef Soup)

3 potatoes, peeled and cut into bite-sized chunks

2 carrots, peeled and chopped

2 zucchinis, sliced into bite-sized pieces

2 jalapeño peppers, thinly sliced (optional, for mild heat)

2 ears of corn, cut into quarters

3 medium tomatoes, chopped

¼ head of cabbage, coarsely chopped

8 ounces tomato sauce

Juice of 1 lime

Additional vegetables or seasonings, as desired (see notes for ideas)

For Serving

Crushed red pepper flakes, for spice

Fresh cilantro, finely chopped

Tender Chicken Delight

Cucumber Tomato Salad

Chicos with Pork

Hot sauce, for an extra kick

Lime wedges, for brightness

Instructions

1. Make the Beef Stock

Place the beef shanks (or other cuts of beef) in a very large pot. Add water, onion, celery, garlic, chiles de árbol (if using), bay leaves, peppercorns, and salt.

Bring to a boil over high heat, then cover and reduce to a gentle simmer. Cook for 1½ to 2 hours, occasionally skimming off any foam or fat that rises to the top, until the beef is tender and nearly falling apart.

Carefully remove the beef and transfer it to a large bowl. Shred the meat from the bones and set aside. Strain the broth, discarding the solids, and return the clear beef stock to the pot.

2. Cook the Vegetables

Bring the strained stock back to a simmer. If it has reduced too much, add a bit more water to reach your desired level.

Add the potatoes and carrots, and simmer for about 20 minutes, until they begin to soften.

Then stir in the zucchini, jalapeños (if using), corn, tomatoes, cabbage, and tomato sauce. Continue simmering for another 10 minutes, or until all vegetables are tender to your preference.

3. Finish the Soup

Add the shredded beef back into the pot and pour in the lime juice. Stir well and allow the soup to simmer for another 2–3 minutes to blend the flavors.

Taste and adjust with additional salt or lime juice, if desired.

4. Serve and Garnish

Ladle the hot soup into deep bowls. Garnish with crushed red pepper flakes, fresh cilantro, a drizzle of hot sauce, and lime wedges on the side.

Serve with warm tortillas or rice — and enjoy the comforting, hearty warmth of traditional Caldo de Res.

Important Notes When Making Caldo de Res (Mexican Beef Soup)

Use bone-in beef for authenticity and depth:

Bones with marrow are what give Caldo de Res its signature richness. The marrow slowly releases natural gelatin, creating a broth that’s both nourishing and luxurious — the essence of true Mexican comfort food.

Don’t rush the simmer:

Great broth is never hurried. Allow the beef and aromatics to gently simmer until the flavors fully bloom. A longer cooking time develops complexity, turning simple ingredients into something soulful.

Adjust seasoning gradually:

Because the broth reduces as it cooks, the salt intensifies. Taste as you go — seasoning lightly at the start and finishing at the end ensures balance rather than saltiness.

Add vegetables in stages:

Each vegetable cooks at its own pace. Add firm vegetables like potatoes and carrots first, and soft ones like zucchini, cabbage, and corn later. This prevents mushy textures and keeps the soup vibrant.

Freshness matters:

Use ripe tomatoes, crisp vegetables, and freshly squeezed lime juice. The freshness of each ingredient directly affects the brightness and vitality of the final broth.

Balance warmth and brightness:

The slow-cooked beef provides depth and richness, while the lime and cilantro add life and lightness. A perfect Caldo de Res should feel both comforting and refreshing — never heavy.

Make it ahead for even better flavor:

Like many soups, Caldo de Res deepens overnight as the flavors mingle. Reheat gently the next day for an even richer, more harmonious taste.

Serve it with intention:

Traditionally, Caldo de Res is served with warm corn tortillas or rice on the side — a nod to its roots as both sustenance and connection. It’s not just food; it’s a meal meant to bring people together.

How to Enjoy Another Delicious Caldo de Res Recipe (Mexican Beef Soup) After Cooking

Let the aroma embrace you first:

When the soup is done simmering, take a quiet moment before serving. The steam rising from the pot carries notes of roasted garlic, rich beef, and citrusy lime — the unmistakable scent of home and care.

Serve with warmth and generosity:

Use deep, wide bowls to hold both broth and plenty of vegetables. Ladle carefully, making sure each serving gets a balance of tender beef, hearty potatoes, sweet corn, and fresh greens. Every bowl should feel abundant.

Garnish with life and color:

Just before serving, top each bowl with a handful of chopped cilantro, a sprinkle of crushed red pepper, and a drizzle of hot sauce if you crave heat. Add a wedge of lime on the side — its squeeze just before eating brightens the entire dish.

Pair with tradition:

Serve Caldo de Res alongside warm corn tortillas or a bowl of fluffy white rice. Use the tortillas to scoop the vegetables or soak the broth — it’s the classic Mexican way to enjoy every layer of texture and flavor.

Taste the story:

As you eat, notice the contrast in every spoonful — the slow-cooked beef melting softly, the earthy sweetness of vegetables, the tang of lime, and the faint heat of chile. Each bite is a memory of patience, family, and nourishment.

Share the experience:

Caldo de Res is meant to be shared. Serve it in generous portions, pass the tortillas around, and linger over conversation. The warmth of this dish deepens when enjoyed with others.

Savor the comfort:

End your meal slowly. Let the broth comfort you as it warms from within — a reminder that simple ingredients, given time and care, can become something deeply restorative.

Nutrition Information

For your Caldo de Res (Mexican Beef Soup) — based on approximately 6 servings:

Frequently Asked Questions:

Can I use a different cut of beef if I can’t find shank?

Yes. While beef shank gives the best flavor and body to the broth due to its marrow and connective tissue, you can substitute with short ribs, beef chuck, or oxtail. Each cut brings a slightly different richness — shank for traditional depth, short ribs for tenderness, and oxtail for an even silkier broth.

How can I make the broth more flavorful without adding extra salt?

Flavor depth comes from time and aromatics, not just salt. Try roasting the beef bones and vegetables before simmering to enhance their natural sweetness. You can also add ingredients like a few peppercorns, a bay leaf, or a splash of lime juice near the end to brighten the flavor.

Can this soup be made in advance?

Absolutely. Caldo de Res actually tastes better the next day. As it rests, the flavors meld and deepen. When reheating, skim any solidified fat from the surface and warm gently over low heat — this preserves the soup’s clarity and freshness.

How can I adjust the spiciness level?

This dish is naturally mild, but it’s easy to adjust. For a gentle heat, keep a couple of dried chiles de árbol or jalapeño slices in the broth as it simmers. For a spicier kick, add crushed red pepper flakes or hot sauce just before serving so each bowl can be customized.

What’s the best way to serve Caldo de Res?

Traditionally, it’s served in large bowls with a squeeze of lime, fresh cilantro, and warm corn tortillas or rice on the side. For an authentic experience, add a small dish of chopped onions and jalapeños at the table — allowing everyone to season their bowl to taste.

How do I know when the broth is ready?

A well-made broth should be clear, aromatic, and full-bodied. You’ll know it’s ready when the beef is fork-tender and the surface of the broth glistens with a thin layer of natural fat. The flavor should taste round and deep — not flat or salty. If it feels weak, simmer longer to let the flavors concentrate naturally.

Should I cover the pot while simmering?

Yes, but leave the lid slightly ajar. This allows the broth to reduce slowly while preventing too much evaporation. The partial cover keeps the moisture in balance — concentrating the flavor without making the soup too thick or cloudy.

How can I keep the vegetables from turning mushy?

Timing is everything. Add firmer vegetables like potatoes and carrots first, allowing them to cook longer, and softer vegetables such as zucchini and cabbage toward the end. This staggered cooking ensures that every ingredient holds its texture and color when served.

Can I make this in a slow cooker or Instant Pot?

Yes — for a slow cooker, cook on low for 8–9 hours or high for 5–6 hours. For an Instant Pot, cook the beef and broth base on high pressure for 45 minutes, then add vegetables and simmer for 10–15 minutes on the sauté setting. Both methods preserve the dish’s depth while saving time and effort.

What’s the best way to store and reheat leftovers?

Let the soup cool completely before storing it in airtight containers. It will keep for up to 4 days in the refrigerator or 3 months in the freezer. When reheating, warm gently over low heat to maintain clarity and texture — and always finish with a squeeze of fresh lime to revive the brightness of flavor.