Another Delicious Caldo de Res Recipe (Mexican Beef Soup)

 

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

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.