Mamá Maggie's Kitchen

Easy and Authentic Mexican Recipes for the Busy Home Cook

Caldo de Res + VIDEO

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Caldo de Res is a delicious and hearty Mexican Beef Soup. With bone-in portions and large vegetable chunks, a big bowl of this dish is a favorite in Mexico.

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

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.

My mom made the best caldo, of course. 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.

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

You start with the beef shank (and take it to the bank).. If I only buy two beef shanks, there’s war at our house – “Shank Wars – The Kitchen Empire Strikes Back.”

My son’s favorite part of Caldo de Res is the bone marrow, and ours too. Since he’s our baby, he always gets the rich and creamy marrow. Three beef shanks create a peaceful home. Make Caldo de Res, not war.

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

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 and pay pennies for it. Your choice. 🙂

Cook the beef in a big pot of soup first to make a delicious broth for your Caldo de Res. While that cooks, it’s time to get chop, chop, chopping!

How to Chop a Chayote Squash

Chayote, or Mexican 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.

It goes perfectly in the Caldo de Res 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

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

Once you’re done with all the chopping, put everything in the pot. 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!

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

Squeeze a little lime on top of a big bowl of Caldo de Res, and… Mmmmmm! 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. Hope you enjoy!

Watch Video How To Make Caldo de Res

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Caldo de Res (Mexican Beef Soup)
Author: 
Recipe type: Dinner
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
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 winter favorite in Mexico.
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
  1. Remove the meat from each of the beef shanks.
  2. Chop meat into 1-inch pieces.
  3. Season the meat with salt and pepper.
  4. Heat the olive oil in a large stock pot.
  5. Add the beef to the pot.
  6. Brown on all sides.
  7. Add onion.
  8. Stir for one minute, or until translucent.
  9. Add 8 cups of water, more salt and pepper, 1 garlic clove.
  10. Cover and simmer for 30 minutes, or until beef is tender.
  11. Add remaining garlic, lime juice, jalapeño, bay leaf, chayote, zucchini, carrots, and corn.
  12. Taste for salt. Add salt and pepper if needed.
  13. Make sure there's enough water to cover all the ingredients. If not, add more water.
  14. Cover and simmer for 50 minutes.
  15. In last 10 minutes of cooking, add cabbage slices.
  16. Taste again for good measure.
  17. Top each bowl with cilantro.
  18. Serve along with additional lime wedges and tortillas.
  19. Enjoy!

More Mexican Soup Recipes

Mexican Fish Soup, or Caldo de Pescado
Roasted Poblano and Corn Soup
Mexican Lentil Soup, or Sopa de Lentejas
Mexican Star Soup, or Sopa de Estrellitas
Caldo de Verduras, or Mexican Vegetable Soup
Caldo de Pollo, or Mexican Chicken Soup
Caldo de Camarón
Carne en Su Jugo, Meat in Its Juices

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  4. My GOD! I love this. In Costa Rica, where I’m from we have a Beef Stew that we call Olla de Carne. It’s very similar to this. Perfect for winter & Hangovers too!

    Reply

    • I’ve seen different versions of this soup even within Mexico. It’s called by different names too. Caldo de Res is the most common though. I’ll have to look up Olla de Carne. Saludos!

      Reply

  5. For whatever reason, having a slice of jalapeno settles my nauseous stomach. However, I’m thinking I need to try this soup the next time I have the flu!

    Reply

  10. I can never deny a nice bowl of caldo de res, but when it comes to favorites i would definitely choose caldo de pollo! Thanks for the awesome recipe!

    Reply

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