This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
When I get sick, I want a bowl of Caldo de Res. It screams love, warmth, and goodness. If you’re under the weather, I invite you to try this recipe.
No offense to chicken noodle soup, but it has nothing on this hearty and filling Mexican food classic.
Think of this as “Mexican penicillin” (without those pesky problems of importing medications into the U.S.). Guaranteed to make you feel better in an instant.
How to Make It
- Cut the meat around the bone marrow.
- Remove and fatty areas.
Word to the Wise: Buy one beef shank per person. You want to be able to serve the bone to eat bowl.
Also, cut the beef into 1-inch pieces. Since this is a soup, you want the meat to fit in the spoon.
It’s a lesser known cut north of the Mexican border, and you can usually find it at a good price. You’ll see that beef shank used to make other favorite Mexican dishes like Chile Colorado Beef Shanks, Chamorro en Salsa Verde, Esquites con Tuetano
The best part of Caldo de Res is the bone marrow. If you’ve never had bone marrow, you’re missing out.
It’s rich and creamy.
There’s something so comforting, so hearty, and so amazing about this soup. You’ll be throwing away the tissue box before you know it.
- Cook the beef in a big pot.
- It will make a delicious broth for your Caldo de Res.
Homemade broth is the best, but you can also use store-bought beef broth and skip this step.
More Mexican Beef Recipes: Beef Tamales, Beef Taquitos, Salpicon de Res
While that cooks, it’s time to get chop, chop, chopping! This caldo recipe isn’t going to make itself. lol.
Pro Tip: How to make home cooked meals faster
- Immediately prep and chop the food when you get home from the grocery store.
- Put everything into small containers and pull them out as needed.
- Chop once, use twice. That is if you are cooking a soup recipe, and you know that you will be using carrots in another dish in a few days, chop extra carrots for both days.
The Name Game
This soup is most commonly known as “Caldo de Res” Some people will call it “Sopa de Res.” Both terms are correct and both translate into “Mexican Beef Soup.”
You’ll also hear “Puchero” or “Cocido.” For the non-Spanish speaking readers, “cocido de res” means “cooked beef.”
This is a chayote. It’s completely optional.
The best way to describe a chayote: it has the texture of an apple when you’re cutting into it, has the consistency of an apple when it’s cooked, but it’s not as sweet as an apple.
Mild in taste, kinda like a regular zucchini. It soaks up all the meaty and yummy flavors from all the other ingredients in the soup.
This is authentic Caldo de Res recipe just like the way my grandmother made it. Since I’m making a Caldo de Res mexicano, that means adding “calabacitas.”
Some people also refer to them as “calabaza.”
They are a Mexican squash. Sweeter than your normal Italian Zucchini. The skin should not be wrinkly but smooth.
Calabacitas Recipes: Calabacitas a la Mexicana, Caldo de Verduras.
- Heat oil.
- Sauté the veggies.
Don’t you just love all the colors? Let this pot sit for an hour on the stove. The smells of magic food cooking the kitchen… LOVE THAT!
Be sure to use a large stockpot. The largest you have in your kitchen.
This Caldo de Res recipe feeds 4-6 people, but it can feed more, if your family members are not big eaters.
This stew is traditionally made with corn on the cob, but you can use frozen corn kernels.
Note: If you are using frozen ears of corn, throw them in at the very end with the cabbage.
How Long Does It Last?
- In the refrigerator, Caldo de Res lasts for 3-4 days.
- The Caldo de Res will last 4-5 months in the freezer.
Freezer Instructions:
- To freeze leftovers, place in a plastic freezer bag. Remove as much air as possible.
- Be sure to let it cool completely before placing it in the freezer.
To reheat from frozen:
- Place in the microwave, heat on high for 4-5 minutes.
- On the stove, place in stock pot. Over medium-high heat, cook for 10 minutes.
Serve this caldo de res recipe with corn tortillas, lime, and jalapeno slices for some spice.
Some people will add cooked white rice at the bottom of the soup bowl. This Caldo de Res recipe is also great for new moms and sick friends alike. Hope you enjoy!
Hungry for More?
Be sure to subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest, Twitter for my latest recipes and videos.
Caldo de Res (Mexican Beef Soup)
Ingredients
- 2 tablespoons Olive Oil
- 3 beef shanks
- ½ onion diced
- 8-10 cups of water
- 2 garlic cloves finely diced (divided)
- Juice of 2 limes
- 1 jalapeño finely diced
- 1 bay leaf
- 1 chayote diced
- 2 Mexican zucchini diced
- 2 carrots chopped
- ¼ cabbage sliced 3-inch pieces
- 2 corn on the cob 3-inches each
- Salt and pepper
- Cilantro chopped (optional)
Instructions
- Remove the meat from each of the beef shanks.
- Chop meat into 1-inch pieces.
- Season the meat with salt and pepper.
- Heat the olive oil in a large stock pot.
- Add the beef and the bones to the pot.
- Brown on all sides.
- Add onion.
- Stir for one minute, or until translucent.
- Add 8 cups of water, more salt and pepper, 1 garlic clove.
- Cover and simmer for 30 minutes, or until beef is tender.
- Add remaining garlic, lime juice, jalapeño, bay leaf, chayote, zucchini, carrots, and corn.
- Taste for salt. Add salt and pepper if needed.
- Make sure there's enough water to cover all the ingredients. If not, add more water.
- Cover and simmer for 50 minutes.
- In last 10 minutes of cooking, add cabbage slices.
- Taste again for good measure.
- Top each bowl with cilantro.
- Serve along with additional lime wedges and tortillas.
- Enjoy!
Video
Notes
- In the refrigerator, Caldo de Res lasts for 3-4 days.
- The Caldo de Res will last 4-5 months in the freezer.
Place in the microwave, heat on high for 4-5 minutes.
On the stove, place in stock pot. Over medium-high heat, cook for 10-15 minutes.
When do you put the bones in?? It says remove the meat from the shanks, but don’t you cook the bone/marrow too?
Hi. You add the meat and the bones at the same time. I’ll adjust the recipe. Thanks for letting me know. Oh, you can also see when everything is added in the video. Happy cooking!
What makes the caldo red? I don’t see anything that can give it a red color.
That’s a good point. I have no idea. lol. Just made it the other day again, and it also turned out reddish. You can see how I made it on my Instagram highlights.
First time making this and i was impressed. My father in law (picky eater) even said it was really good. Thanks for sharing this recipe.
Glad you and your father in law liked it! It’s really good
I added a can of Rotel Diced Tomatoes with Cilantro and Lime Juice for a little extra sump’in, sump’in . The soup was delicious! We all agreed the leftovers the next day tasted even better!
Sounds really yummy, I’m glad you liked it!