Here’s a classic Old-Fashioned Caldo de Res (Mexican Beef Soup) recipe 🥩🥕🥔 — hearty, comforting, and full of flavor.
Ingredients (serves 4–6)
- 2 lbs beef short ribs or beef shank with bone
- 10 cups water
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 2 tsp salt (adjust to taste)
- 1 tsp black peppercorns
- 4 medium carrots, cut into chunks
- 2 medium potatoes, cut into chunks
- 2–3 zucchini, cut into chunks
- 1 ear corn, cut into 3–4 pieces (optional)
- 1–2 chayotes, peeled and cut into chunks (optional)
- 1/2 cup chopped cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Make the broth
- In a large pot, add beef, water, onion, garlic, salt, and peppercorns.
- Bring to a boil, then reduce heat and simmer 1.5–2 hours until beef is tender.
- Skim off any foam that rises to the top.
- Add vegetables
- Add carrots and potatoes first, cook 10–15 minutes.
- Add zucchini, corn, and chayote (if using), cook another 10–12 minutes until all vegetables are tender.
- Adjust seasoning
- Taste the broth and add more salt if needed.
- Serve
- Ladle soup into bowls with meat and vegetables.
- Sprinkle with chopped cilantro and serve with lime wedges.
- Optional: serve with warm tortillas or rice on the side.
Tips
- For a richer broth, brown the beef lightly before simmering.
- Caldo de Res is even better the next day after flavors meld.
- You can also add cabbage or green beans for more veggies.
If you want, I can give a quicker weeknight version using a pressure cooker or Instant Pot that still tastes like the traditional soup. Do you want me to do that?