Ahhh yes — Old-Fashioned Caldo de Res 🥩🥕🌽 — hearty, soul-warming Mexican beef soup loaded with vegetables, big chunks of tender meat, and rich, savory broth. Classic comfort food!
Here’s a traditional, from-scratch version that tastes like abuela’s kitchen:
Old-Fashioned Caldo de Res (Mexican Beef Soup)
Ingredients (serves 6–8)
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2–3 lbs beef shank, short ribs, or bone-in beef chuck (with bone for extra flavor)
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12 cups water
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2 tsp salt (adjust to taste)
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1 large onion, quartered
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4 cloves garlic
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2 bay leaves
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4 medium carrots, cut into large chunks
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2 medium potatoes, cut into chunks
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2 zucchini, cut into chunks
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2 ears of corn, cut into halves or thirds
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1 small cabbage, cut into wedges
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1-2 chayotes (optional), cut into chunks
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Fresh cilantro and lime wedges for garnish
Instructions
1) Make the broth
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In a large pot, add beef, water, onion, garlic, salt, and bay leaves.
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Bring to a boil, then reduce to low heat. Skim off foam and impurities.
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Simmer 1.5–2 hours until beef is tender and broth is rich.
2) Add vegetables
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Add carrots and potatoes first — cook 10–15 minutes.
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Add corn, zucchini, chayote, and cabbage — cook another 10–15 minutes until all vegetables are tender but not mushy.
3) Adjust seasonings
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Taste and add more salt if needed.
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Optional: a squeeze of lime in each bowl brightens the flavor.
4) Serve
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Serve hot with broth, chunks of beef, and vegetables.
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Garnish with chopped cilantro.
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Optional sides: warm corn tortillas or rice.
Tips for the best Caldo de Res
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Bone-in beef gives the richest, most flavorful broth.
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Don’t overcook vegetables — they should hold their shape.
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Skim foam early — keeps broth clear and clean-tasting.
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Can add a few tomatoes or tomato paste for slight depth, but traditional versions often skip it.
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Leftovers taste even better the next day — flavors meld beautifully.
If you want, I can give a “restaurant-level version” with a richer, darker broth and perfectly tender beef chunks that stay juicy instead of falling apart too much.