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Mexican Beef Soup

Caldo de res, Cocido, or Puchero are some of the names of this Beef and vegetable stew in México. This homemade meat and vegetable soup is healthy (full of vitamins and nutrients), easy to make, and tastes fantastic. Learn how to make it at home. 
Course Main Course, Soups
Cuisine Mexican
Keyword caldo de res mexicano, caldo de res rojo, mexican beef soup recipe, mexican soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 358kcal

Ingredients

  • 2 pounds beef shank bone-in (Some people use beef short ribs and beef chuck cut in large cubes)
  • 1 ½ pounds marrow bones
  • 4 cloves of garlic unpeeled
  • ½ medium-sized white onion cut in 2 pieces
  • 2 ears corn cut into 3 or 4 parts
  • 1 large chayote peeled and cut into large cubes pit removed
  • 2 large carrots peeled and sliced
  • ½ pound green beans trimmed and cut in half Optional
  • 2 cups of cooked garbanzo beans or 1 can of garbanzo beans drained Optional
  • 2 small Mexican squash or zucchini sliced or cubed
  • head of cabbage cut in large cubes
  • 1 large plantain cut in slices optional
  • 2 small white potatoes peeled and cubed
  • 2 sprigs of fresh mint
  • 6 sprigs of cilantro
  • Enough water to cover the meat and vegetables
  • Salt to taste

For the sauce “recaudo”

  • 2 medium size tomatoes cut in cubes
  • 2 garlic cloves chopped
  • ¼ cup onion chopped
  • TO SERVE
  • Chopped cilantro
  • 1 Lime cut into wedges
  • 1 serrano pepper finely chopped Optional. This is a personal preference
  • Corn tortillas

Instructions

Cook the Meat

  • In a large soup pot, place the chunks of meat and bones, corn, onion, garlic, and herbs if you prefer to tie the herbs together. 
  • Add water and boil, then turn the heat to low. After about 20-to 30 minutes, skim the foam and fat off and continue simmering the broth for about 2 hours or until the meat is tender. 
  • Remove the garlic, onion, and herbs to leave a clear broth. 

Tomato sauce (Recaudo)

  • Meanwhile, if you are adding the tomato sauce(Recaudo), place the ingredients in your blender with ¼ cup of water and puree. 
  • Add the tomato sauce to the broth.

Cook the vegetables and simmer

  • Return the broth and meat to a simmering point and add the carrots and chayote; cook for about 15 minutes; add the potatoes and keep cooking for 10 more minutes making sure vegetables are still al dente.
  • Add the rest of the vegetables and recaudo if you choose to use it,  salt to taste, and let it simmer until all the vegetables are cooked about 10 more minutes. 
  • It is important to cook the vegetables in stages to avoid overcooking some of them.
  • Serve in large bowls and garnish with cilantro. Place on your table along with warm corn tortillas, fresh chopped cilantro, and lemon wedges.

Notes

  • I cooked the meat in a pressure cooker first for 35 minutes, then removed the meat and skimmed off the broth. You can also use you INSTANT POT.
  • If you have the time, cook the meat and broth a day ahead to remove the fat when the broth gets cold.
  • Additional spices can be added according to your personal taste like extra garlic, and bay leaves.
 
 

Nutrition

Serving: 1Large bowl | Calories: 358kcal | Carbohydrates: 17g | Protein: 24g | Fat: 21g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 93mg | Potassium: 882mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3945IU | Vitamin C: 41.3mg | Calcium: 81mg | Iron: 4.2mg