Caldo De Res (Mexican Beef Soup)

Published: Nov 14, 2010 · Updated: Oct 9, 2024 by Mely Martínez

This Caldo de Res is a Mexican beef soup filled with tender meat, and large pieces of hearty vegetables like carrots, squash, potatoes, cabbage, and other regional vegetables. Some people add tomato salsa to the soup, while others don't. It's the perfect comfort food that will transport you to your grandmother's kitchen.

"Cocido, Sopa, Caldo de Res, or Puchero"

Is there a difference between them? “Cocido”, Sopa, Caldo de res, or “Puchero” are some of the names this beef and vegetable stew is known for in México. Caldo de res is cooked almost daily at the local market kitchens and in small family restaurants known for serving "Comidas Corridas". They serve this dish as an entrée or, if you prefer it, as the main dish. Some local markets sell the vegetables already cut and packaged for the cook’s convenience.

The soup is perfect for colder days or when you are under the weather; however, there is a well-known joke that moms love making this caldo on extremely hot days.

In This Post

"Cocido, Sopa, Caldo de Res, or Puchero"
How to Make Caldo de Res
How To Make Caldo De Res Mexicano:
Caldo de Res Soup Notes and Tips:
What To Serve With Mexican Beef Soup
More Authentic Mexican Recipes To Enjoy
Frequently Asked Questions About Mexican Caldo
📖 Recipe
💬 Comments

How to Make Caldo de Res

Here is a list of ingredients you will need to make this dish.

For the Beef Broth:

Beef shank bone-in
Marrow bones
Garlic
Medium-sized white onion
Chayote
Carrots
Green beans
Cooked garbanzo beans
Mexican squash (or zucchini)
Cabbage
Corn
Plantains (optional)
White potatoes
Fresh mint
Cilantro

Ingredients like beef shank, carrots, corn, onions, potatoes, cabbage and herbs displayed on a table.

Tomato sauce or Recaudo:

Tomatoes
Garlic Cloves
Water
Onion

Garnish/Toppings:

Chopped cilantro
Lime wedges
Serrano pepper
Corn tortillas

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Caldo De Res Mexicano:

To make things easier for you, I will break down the directions for this recipe into sections.

Cook The Beef

Place the meat, bones, onion, garlic, and herbs in a large soup pot.
Add water and boil, then turn the heat to low. After about 30 minutes, foam will form on the broth; skim it with a spoon and continue simmering it for about 1 hour or until the meat is tender.

Raw Beef with onion, garlic, and water in a pot.

Remove the garlic, onion, and herbs to leave a clear broth.

Note: If you cook the meat in an Instant Pot, cook it for 35 -45 minutes. I first cooked the beef meat in a pressure cooker for 35 minutes, then removed the meat and skimmed off the broth.

Blend Sauce Ingredients

If you are adding the tomato sauce(recaudo), place the ingredients in your blender with ¼ cup of water and puree.

Simmer your Caldo de Res Soup

Return the beef broth and meat to a simmering point, add the carrots and chayote, and cook for about 15 minutes.

Carrots, chayote and potatoes cooking in beef broth in a pot.

Then add the potatoes and cook for 10 more minutes, ensuring the vegetables are still al dente.
Add the rest of the vegetables and the tomato sauce-recaudo (if you choose to use it), cilantro, mint, and salt to taste. Allow to simmer until all the vegetables are cooked, about 10 more minutes.

Plantains, Mexican zucchini, chopped cabbage, and carrots simmering in a pot.

It is important to cook the vegetables in stages to avoid overcooking some of them.
Season with salt to taste, and let it simmer and stir until all the vegetables are cooked, about ten more minutes.

Caldo de Res Soup Notes and Tips:

Some people use beef short ribs and beef chuck cut in large chunks instead of beef shank.
Make sure to peel and remove the pit for the chayote.
People add spices according to their taste, like extra garlic and bay leaves.
This soup can be adjusted to your taste and vegetables in season, so feel free to add your favorite veggie.
Seve in a bowl next to a warm corn tortilla and some lime wedges.
Enjoy!

-Mely Martinez

Cocido | Caldo de Res | Puchero served in a bowl

What To Serve With Mexican Beef Soup

This is a very hearty soup that only needs a little to enjoy it. I like to serve it in large bowls and eat it with a portion of rice, and homemade corn tortillas topped with chopped fresh cilantro, slices of serranos, and a squeeze of lime juice. Some people like adding a little kick of flavor and some basic homemade salsa and Mexican-style rice to their soup. Another way to eat it is with a crunchy bolillo to soak the juices of the broth.

More Authentic Mexican Recipes To Enjoy

If you enjoyed this Mexican beef soup recipe, take a look at some of these other authentic Mexican recipes:

I hope you make this Mexican Beef Soup recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

Frequently Asked Questions About Mexican Caldo

Here are a few questions I’ve been asked about this homemade soup.

What is caldo de res?

Caldo de res is a traditional brothy soup served all over Mexico. The main ingredients are beef with bones for flavor, vegetables like carrots, cabbage, potatoes, chayote, corn, and herbs like cilantro and mint. This popular dish is considered a favorite comfort food cooked mainly at home or in small mom-and-pop restaurants around lunchtime.

What does Caldo de Res contain?

The main ingredients of the recipe are beef and vegetables. The ingredients will change depending on the area of the country and personal taste. The traditional vegetables are potatoes, corn, carrots, zucchini, and chayote; however, depending on locations will change. For example, yuca is popular in Yucatán, Plantains are a common ingredient in Tabasco, Garbanzos are in most central México states, and a tomato “recaudo” is in the Gulf of México. The soup allows many variations, from the simplest broth with 2 or 3 vegetables to as many as you want. Some people like to add rice and serve meat and vegetables on a separate plate.

What kind of meat is best for caldo de res?

One of the most common cuts of beef used for "Caldo de res" are Beef Bone-in Shank (Chamberete), Beef Marrow Bones (Hueso con Tuetano de Res), Beef Bone-in Short Ribs (Costillas de Res Corta), Beef Bones for Soup (Huesos para Sopa), Chuck cut in large cubes (Diezmillo en cubos), and even Oxtail ( Rabo de res). All of these choices will render lots of flavor for a rich broth.

How do you store this soup?

After the soup is cooled, store the leftovers in an airtight container in the refrigerator for up to 5 days.

For freezing: Let the soup cool off and separate it into small portions before placing it in the freezer. The best way to defrost it is by putting the frozen soup in your fridge for some hours and then warming it up in a saucepan on the stove. But when you have little time, you can quickly warm it up in your microwave. This soup is perfect when you need a nutrient-dense meal in a hurry but need more time to cook it.

Can you make this in a slow cooker?

Yes, this recipe is easy to make in the slow cooker! First, cook the meat for 4 hours on the low setting. Then, cook the firmer vegetables, like carrots and chayotes, for one hour. Then, add the rest of the ingredients, like potatoes, squash, or any other vegetable you want to add. The cooking time is about 4 to 5 hours on low. It will simmer all day and infuse every bite with incredible flavor.

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Comments

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