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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
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
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.
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
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.”
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
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.
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
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.
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!
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!
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.
Nutrition
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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.