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Home » Recipes » Beef » Caldo de Res + VIDEO

Caldo de Res + VIDEO

November 6, 2019 By Maggie Unzueta 31 Comments

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Caldo de Res is a delicious and hearty Mexican Beef Soup with a robust broth. With bone-in portions and large vegetable chunks, a big bowl of this dish is a favorite in Mexico.
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Caldo de Res in a white bowl surrounded by lime wedges and cilantro.

Caldo de Res, or Mexican Beef Soup, in a white bowl topped with cilantro and surrounded by lime wedges.

No offense to chicken noodle soup. It’s good and all, but it has nothing on this hearty and filling Mexican food classic.

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.

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.

More Mexican Soup Recipes: Caldo de Pollo, Caldo de Camaron, Caldo de Albondigas

Watch the video to learn how to make Caldo De Res

Caldo de Res, or Mexican Beef Soup, in a white bowl topped with cilantro and surrounded by lime wedges.


How to Make Caldo de Res

  • Cut the meat around the bone marrow.
  • Remove and fatty areas.

If I only buy two beef shanks, there’s war at our house. There are three of us, and we all want that marrow.

“Shank Wars – The Kitchen Empire Strikes Back.” Make Caldo de Res, not war.

Three beef shanks create a peaceful home. 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

Bone marrows on a granite cutting board.

My son’s favorite part of Caldo de Res is the bone marrow, and ours too.

Since he’s our one and only, he always gets the rich and creamy marrow.

If you’ve never had bone marrow, you’re missing out. Let me repeat that: YOU’RE MISSING OUT!

It’s one of those “weird” foods that people north of the border are afraid to try and until they see it at some high end restaurant selling for $100 a plate because Chef So and So put it on the menu.

Or, you can make this Caldo de Res recipe and pay pennies for it.

A cooking spoon with cooked beef over a large stock pot of soup.

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 of soup to make a delicious broth for your Caldo de Res.

You can also use store-bought beef broth and skip this step. To each their own.

Homemade broth is the best, but I understand time can be something of an issue. Busy moms have to unite!

More Mexican Beef Recipes: Beef Tamales, Beef Taquitos, Salpicon de Res

Vegetables being chopped on a cutting board.

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.

FYI: I call this soup “Caldo de Res.” Some people will call it “Sopa de Res.” Both terms are correct and both translate into “Mexican Beef Soup.”

Others will call it “Puchero” or “Cocido.” For my non-Spanish speaking readers, “cocido de res” means “cooked beef.”

Hand holding a chayote squash.

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. If you can’t find this ingredients, omit altogether.

It goes perfectly in this recipe because it soaks up all the meaty and yummy flavors from all the other ingredients in the soup.

Learn how to chop a Chayote: CLICK HERE

Mexican Squash, or Calabacitas, diced on a white cutting board.

This is an 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.

Their growing season is longer. That’s why you can find them almost all year long.

Just take off the hard edges and dice before throwing them into the Caldo de Res pot.

Calabacitas Recipes: Calabacitas a la Mexicana, Caldo de Verduras.

A large stock pot of Mexican Beef Soup with a ladle and surrounded by lime wedges.

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.

Frozen corn is probably already cooked. If you are using frozen ears of corn, throw them in at the very end with the cabbage.

I love the corn in this caldo recipe, but you can also use kernels of corn.


More Mexican Beef Stews: Birria de Res, Caldillo Durangueño, Carne en Su Jugo

Sliced Jalapeno on a white cutting board.

Spicy Vs. Non-Spicy

There is a jalapeño in the soup itself. It is not spicy at all, but if you’re afraid to cook with it, omit the jalapeño altogether.

For my fellow spicy lovers, add a few slices of raw jalapeño to your soup bowl. Start with one and see if you like it. Add more if you want it spicier.

Another thing you can do to spice up the Caldo de Res is to add crushed chile de arbol or crushed chile piquin. This will make it very spicy.

Start small and add more as needed.

Caldo de Res, or Mexican Beef Soup, is a traditional Mexican dish made with beef shanks and loaded with vegetables. Hearty and extremely satisfying, this recipe is a well-loved classic in Mexico. By Mama Maggie’s Kitchen

How Long Does Caldo de Res 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.

To serve this caldo de res recipe, you need a dozen corn tortillas or so.

My mom sometimes would add white rice at the bottom of the soup bowl. Squeeze a little lime on top, and… Mmmmmm!

This Caldo de Res recipe is also great for new moms and sick friends alike. Hope you enjoy!

Did you make this recipe? Please rate the recipe below!

Caldo de Res, or Mexican Beef Soup, is a traditional Mexican dish made with beef shanks and loaded with vegetables. Hearty and extremely satisfying, this recipe is a well-loved classic in Mexico. By Mama Maggie’s Kitchen
Print Recipe
5 from 4 votes

Caldo de Res (Mexican Beef Soup)

Caldo de Res is a delicious and hearty Mexican Beef Soup with a robust broth. With bone-in portions and large vegetable chunks, a big bowl of this dish is a favorite in Mexico.
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Dinner
Cuisine: Mexican
Servings: 4 -6
Calories: 257kcal
Author: Maggie Unzueta

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!

Notes

If you can't find chayote, omit altogether. 
You can substitute Mexican zucchini (or calabacitas) for Italian zucchini. 
HOW LONG DOES CALDO DE RES LAST?
  • In the refrigerator, Caldo de Res lasts for 3-4 days.
  • The Caldo de Res will last 4-5 months 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 10-15 minutes. 

Nutrition

Nutrition Facts
Caldo de Res (Mexican Beef Soup)
Amount Per Serving
Calories 257 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 30mg10%
Sodium 121mg5%
Potassium 929mg27%
Carbohydrates 21g7%
Fiber 5g21%
Sugar 10g11%
Protein 21g42%
Vitamin A 5469IU109%
Vitamin C 51mg62%
Calcium 90mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Beef Tagged With: beef, dinner, healthy, Mexican, Mexican food, soup

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Comments

  1. Nagisa Day says

    October 19, 2019 at 5:25 pm

    When do you put the bones in?? It says remove the meat from the shanks, but don’t you cook the bone/marrow too?

    Reply
    • Maggie Unzueta says

      October 20, 2019 at 9:37 am

      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!

      Reply
  2. Nina says

    November 14, 2019 at 8:50 pm

    What makes the caldo red? I don’t see anything that can give it a red color.

    Reply
    • Maggie Unzueta says

      December 2, 2019 at 5:04 pm

      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.

      Reply
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