A hearty and comforting Mexican beef soup made with tender beef shanks, fresh vegetables, and a rich, flavorful broth. Perfect for a cozy, nourishing meal.
Why You’ll Love This Recipe
- Rich and flavorful: Slow-simmered beef shanks create a deep, comforting broth.
- Nutritious and wholesome: Packed with fresh vegetables and protein.
- Perfect for cold days: A warm and hearty meal that soothes the soul.
- Authentic Mexican flavors: A traditional recipe with classic seasonings.
- Versatile: Serve with rice, tortillas, or your favorite sides.
Ingredients
- 2 pounds beef shanks, bone-in
- 10 cups water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 bay leaves
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, chopped
- 2 ears corn, cut into halves
- 2 potatoes, chopped
- 1 zucchini, sliced
- ½ head cabbage, chopped
- 1 can (14 oz) diced tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon cumin
- ½ teaspoon oregano
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Cooked rice or warm tortillas, for serving
Directions
- In a large pot, add beef shanks, water, salt, pepper, and bay leaves. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any foam.
- Add garlic, onion, carrots, and corn. Simmer for 30 minutes until the beef is tender.
- Stir in potatoes, zucchini, cabbage, diced tomatoes, tomato paste, cumin, and oregano. Simmer for another 20-30 minutes until all vegetables are soft.
- Remove bay leaves and adjust seasoning with more salt and pepper if needed.
- Garnish with fresh cilantro and serve hot with lime wedges, cooked rice, or warm tortillas.
Servings and Timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 15 minutes
- Calories: 350 kcal per serving
Variations
- Spicy kick: Add chopped jalapeños or serrano peppers.
- Different meats: Substitute beef shanks with short ribs or oxtail.
- Extra vegetables: Include chayote, green beans, or bell peppers.
- Herb substitutions: Swap oregano for epazote or thyme for a unique flavor.
- Thicker broth: Add a bit of masa harina to create a heartier consistency.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in portion-sized containers for up to 3 months.
- Reheating: Warm over medium heat on the stovetop until hot, or microwave in 1-minute increments, stirring between each.
FAQs
Can I make this in a slow cooker?
Yes! Cook on low for 6-8 hours or high for 4-5 hours.
What cut of beef is best for Caldo de Res?
Beef shanks are ideal, but short ribs or oxtail work well too.
Can I make this soup ahead of time?
Yes, it tastes even better the next day as flavors meld together.
How do I prevent the broth from becoming too greasy?
Skim off excess fat while simmering or refrigerate and remove solidified fat before reheating.
What’s the best way to serve Caldo de Res?
With lime wedges, warm tortillas, and a side of rice.
Can I make this vegetarian?
Yes, substitute beef with mushrooms or chickpeas and use vegetable broth.
How do I enhance the broth’s flavor?
Roasting the beef bones before simmering adds extra depth to the broth.
Can I use canned corn instead of fresh?
Yes, but add it in the last 5 minutes to avoid overcooking.
What’s the difference between Caldo de Res and other beef soups?
Caldo de Res is a traditional Mexican soup with distinct flavors from cumin, oregano, and fresh vegetables.
Can I make this soup less salty?
Use low-sodium broth and adjust salt levels to taste.
Conclusion
Caldo de Res is a comforting and nourishing traditional Mexican soup, perfect for a wholesome meal. Its rich flavors, tender beef, and vibrant vegetables make it a family favorite. Serve it with warm tortillas and lime for the ultimate cozy experience!
Print
Caldo de Res Recipe
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
Description
A hearty and comforting Mexican beef soup made with tender beef shanks, fresh vegetables, and a rich, flavorful broth. Perfect for a cozy, nourishing meal.
Ingredients
- 2 lbs beef shanks, bone-in
- 10 cups water
- 2 tsp salt
- 1 tsp black pepper
- 2 bay leaves
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, chopped
- 2 ears corn, cut into halves
- 2 potatoes, chopped
- 1 zucchini, sliced
- ½ head cabbage, chopped
- 1 can (14 oz) diced tomatoes
- 1 tbsp tomato paste
- ½ tsp cumin
- ½ tsp oregano
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Cooked rice or warm tortillas, for serving
Instructions
- In a large pot, add beef shanks, water, salt, pepper, and bay leaves. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any foam.
- Add garlic, onion, carrots, and corn. Simmer for 30 minutes until the beef is tender.
- Stir in potatoes, zucchini, cabbage, diced tomatoes, tomato paste, cumin, and oregano. Simmer for another 20-30 minutes until all vegetables are soft.
- Remove bay leaves and adjust seasoning with more salt and pepper if needed.
- Garnish with fresh cilantro and serve hot with lime wedges, cooked rice, or warm tortillas.
Notes
- For extra flavor, roast the beef shanks before boiling.
- Swap vegetables based on availability—chayote, green beans, or squash work well.
- Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
