Name: Caldo de Res Recipe (Mexican Beef Soup) Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: 3 pounds beef shank (or use short rib or beef chuck); 8-10 cups water; 1 large onion, roughly chopped; 2 celery stalks, roughly chopped; 10 cloves garlic, roughly chopped; 5 chile de arbol peppers (optional); 3 bay leaves; 1 tablespoon black peppercorns; 1 tablespoon salt; 3 potatoes, cut into bite-sized pieces; 2 carrots, cut into bite-sized pieces; 2 zucchinis, cut into bite-sized pieces; 2 jalapeno peppers, sliced (optional); 2 ears of corn, quartered; 3 medium tomatoes, cut into bite-sized pieces; 1/4 head cabbage, chopped; 8 ounces tomato sauce; Juice from 1 lime; Spicy red pepper flakes; Fresh chopped cilantro; Hot sauce; Lime wedges

Jump to Recipe

If you’ve ever craved a soulful, hearty soup that fills your kitchen with warmth and your belly with comfort, then the Caldo de Res Recipe (Mexican Beef Soup) is going to be your new best friend. This traditional Mexican beef soup is a vibrant and nourishing celebration of tender beef, fresh vegetables, and bold spices all simmered together to create a deeply satisfying meal that feels like a loving hug in a bowl. Whether you’re looking to impress dinner guests or simply treat yourself to some cozy homemade goodness, this recipe hits all the right notes with its rich broth, colorful veggies, and a hint of zesty lime that brightens every spoonful.

Caldo de Res Recipe (Mexican Beef Soup) Recipe - Recipe Image

Ingredients You’ll Need

What makes the Caldo de Res Recipe (Mexican Beef Soup) truly special is how simple but essential each ingredient is. From the robust cuts of beef that create a flavor-packed stock, to the fresh vegetables that add texture and color, every component plays a delicious part in making this soup unforgettable.

3 pounds beef shank (or use short rib or beef chuck): These cuts provide rich flavor and tender meat that falls apart perfectly after simmering.
8-10 cups water: The base for your homemade beef stock that carries all the magic of the ingredients.
1 large onion (rough chopped): Adds a subtle sweetness and depth to the broth.
2 celery stalks (rough chopped): Introduces a mild, aromatic crunch that balances the meatiness.
10 cloves garlic (rough chopped): Infuses the soup with warm, savory notes.
5 chile de arbol peppers (optional): Bring just the right amount of gentle heat and earthiness.
3 bay leaves: Enhance the broth with complex herbal undertones.
1 tablespoon black peppercorns: Adds a spicy warmth that complements the beef.
1 tablespoon salt: Essential for balancing all flavors and enhancing the natural taste of the ingredients.
3 potatoes (cut into bite sized pieces): Provide hearty, comforting texture that absorbs the broth wonderfully.
2 carrots (cut into bite sized pieces): Add a sweet crunch and lovely color.
2 zucchinis (cut into bite sized pieces): Bring a tender, fresh vegetable flavor to the mix.
2 jalapeno peppers (sliced, if desired): For those who love a little extra kick in their soup.
2 ears of corn (quartered): Sweet bursts of flavor and a charming pop of yellow.
3 medium sized tomatoes (cut into bite sized pieces): Provide acidity and brightness that balances the broth.
1/4 head cabbage (chopped): Adds a mild crunch and absorbs the soup’s savory goodness.
8 ounces tomato sauce: Deepens the color and infuses a rich tomato base.
Juice from 1 lime: Brightens and lifts the entire soup with a fresh, tangy punch.
Optional seasonings like spicy red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges: Perfect for customizing each bowl to your taste.

How to Make Caldo de Res Recipe (Mexican Beef Soup)

Step 1: Make the Homemade Beef Stock

Start by building the foundation of your soup—a deeply flavorful beef stock. In a large pot, combine the beef shank, water, chopped onion, celery, garlic, chile de arbol peppers, bay leaves, black peppercorns, and salt. Bring everything to a boil, then reduce to a gentle simmer and cover. Patience is key here; let it cook for 1.5 to 2 hours, skimming off any foam or fat that rises to the surface. This slow simmer extracts all the beefy richness and melds the flavors beautifully.

Step 2: Shred the Beef and Strain the Stock

Once your beef is melt-in-your-mouth tender, remove the meat from the bones carefully. Set aside the bones and strain the broth to remove all solids, leaving behind a clear, fragrant beef stock. Now comes the satisfying part—shred the beef into bite-sized pieces, which will return later to join the perfectly cooked veggies.

Step 3: Simmer the Root Vegetables

Pour your homemade stock back into the pot and bring it up to a gentle simmer. Add the potatoes and carrots first since they take a bit longer to become tender. Let them cook for about 20 minutes, soaking up that beefy goodness while starting to soften just right.

Step 4: Add the Rest of the Vegetables

Next, toss in the zucchini, jalapeno slices (if you like it spicy), corn quarters, tomatoes, cabbage, and the tomato sauce. These ingredients add layers of texture, sweetness, and color. Simmer everything together for about 10 more minutes until the vegetables reach the tenderness you prefer.

Step 5: Combine the Shredded Beef and Finish with Lime

Return the shredded beef to the pot, giving the soup a final stir. Squeeze in the fresh lime juice to brighten the flavors and add a hint of citrusy lift. Taste and adjust salt or spice levels as needed. Your Caldo de Res Recipe (Mexican Beef Soup) is now ready for serving!

How to Serve Caldo de Res Recipe (Mexican Beef Soup)

Garnishes

The garnish options are where this soup really shines. A sprinkle of spicy red pepper flakes offers an extra kick for heat lovers, while fresh chopped cilantro adds a burst of herbal brightness. Don’t forget to serve lime wedges on the side—each squeeze adds just the right amount of tang and freshness to every bowl. Hot sauce is always welcome, letting each person tailor the soup to their own spice level.

Side Dishes

The beauty of Caldo de Res Recipe (Mexican Beef Soup) is that it can be a hearty meal all on its own, but pairing it with warm, soft corn tortillas or a basket of crusty bread makes it even more satisfying. A simple side of Mexican rice or a fresh green salad can round out the meal perfectly, balancing the rich soup with complementary textures and flavors.

Creative Ways to Present

For a fun twist, serve your soup in individual mini saucepans or rustic clay bowls to bring a cozy, authentic vibe to the table. If you’re hosting, consider setting up a garnish station with lime wedges, chopped cilantro, sliced jalapenos, hot sauce, and shredded cheese so guests can customize their own bowls. Another idea is to ladle the soup over steamed rice in a large bowl for a heartier, stew-like experience.

Make Ahead and Storage

Storing Leftovers

Caldo de Res Recipe (Mexican Beef Soup) actually tastes even better the next day once all the flavors have had time to mingle. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Always cool the soup to room temperature before refrigerating to keep the texture and flavors intact.

Freezing

This soup freezes beautifully, making it a fantastic make-ahead meal. Portion the Caldo de Res into freezer-safe containers or bags, leaving some headroom for expansion. It will keep well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge before reheating.

Reheating

Reheat the soup gently on the stovetop over medium heat, stirring occasionally until it’s warmed through. If the broth seems too thick, add a bit of water or beef stock to loosen it up. Avoid using a microwave if possible to maintain the texture of the meat and vegetables, but if pressed for time, microwave in short intervals, stirring between each.

FAQs

Can I use other beef cuts besides shank for the Caldo de Res Recipe (Mexican Beef Soup)?

Absolutely! Short ribs or beef chuck are excellent alternatives. They are well-marbled and become tender with slow cooking, contributing great flavor to the broth.

Do I have to add chile de arbol peppers?

The chile de arbol adds a signature mild heat and smoky flavor, but if you’re sensitive to spice or can’t find them, you can omit or substitute with other dried chilies like guajillo for a milder taste.

Can I make this soup vegetarian or vegan?

This particular soup relies on beef for its rich broth and flavor, so it’s not naturally vegetarian. However, you can try making a vegetable broth base and use hearty vegetables like mushrooms and legumes for a vegetarian twist, though it won’t be quite the same as the traditional Caldo de Res Recipe.

What is the best way to shred beef for this recipe?

After the beef is tender, use two forks to pull the meat apart into thin strips. Shredded beef absorbs the broth so well and distributes flavor evenly throughout the soup.

Can I add other vegetables to my Caldo de Res Recipe (Mexican Beef Soup)?

Definitely! Feel free to experiment with vegetables like green beans, chayote, or even squash. Just keep in mind the cooking times so everything reaches the perfect tenderness together.

Final Thoughts

There’s something truly special about making and enjoying Caldo de Res Recipe (Mexican Beef Soup). It’s a dish that brings people together around the table, celebrating warmth, comfort, and authentic Mexican flavors. Whether it’s a chilly evening or a weekend gathering, this recipe invites you to slow down and savor every hearty spoonful. I can’t wait for you to try it — once you do, it might just become your go-to soup for years to come!

Caldo de Res Recipe (Mexican Beef Soup) Recipe

★★★★★

4.8 from 17 reviews

Author: Rafael
Total Time: 2 hours 50 minutes
Yield: 6–8 servings 1x
Diet: Low Fat

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Description

Caldo de Res is a traditional Mexican beef soup, rich with tender beef shank, fresh vegetables, and a flavorful homemade beef stock. This hearty and comforting soup features potatoes, carrots, zucchini, corn, tomatoes, and cabbage simmered to perfection in a seasoned broth, making it a perfect meal for any occasion.

Instructions

Make the Homemade Beef Stock: In a very large pot, combine the beef shank, water, onion, celery, garlic, chile de arbol peppers, bay leaves, black peppercorns, and salt. Bring to a boil, then cover, reduce heat to low, and simmer for 1.5 to 2 hours. Skim off any foam or fat that rises to the surface during cooking until the beef becomes fall-apart tender.
Shred the Beef: Carefully remove the beef pieces from the pot and place them in a large bowl. Shred the meat off the bones and discard the bones. Set the shredded beef aside.
Strain the Stock: Strain the beef stock to remove solids, returning the clear broth back into the large pot. Discard the solids.
Simmer Potatoes and Carrots: Heat the beef stock to a simmer. If the broth has reduced too much, add a little water. Add the potato and carrot pieces, then simmer for 20 minutes or until the vegetables begin to soften.
Add Additional Vegetables: Add zucchini, sliced jalapenos (if using), quartered corn, tomatoes, chopped cabbage, and tomato sauce to the pot. Continue simmering for another 10 minutes or until all vegetables reach desired tenderness.
Incorporate Shredded Beef and Lime Juice: Return the shredded beef to the pot and stir in the juice from one lime. Heat through and taste the broth; adjust salt as needed.
Serve and Garnish: Ladle the soup into bowls and garnish with spicy red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges according to preference. Enjoy your delicious and hearty Caldo de Res.

Notes

You can substitute beef shank with short ribs or beef chuck depending on preference.
The chile de arbol peppers add a mild heat—feel free to omit or substitute with other dried chiles based on spice tolerance.
Optional vegetables like green beans or chayote can also be added for variation.
Skimming the fat and foam during simmering helps achieve a clearer broth and cleaner flavor.
The lime juice brightens the broth and balances the richness of the beef.
Serve with warm corn tortillas or crusty bread for a complete meal.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Soup
Method: Simmering
Cuisine: Mexican