A Sunday Tradition in Every Spoon

This Caldo de Res Recipe isn’t just soup — it’s the taste of home. Big chunks of tender beef, sweet corn on the cob, chayote, carrots, potatoes, and cabbage all simmer together in a rich broth that perfumes the whole kitchen. It’s the kind of meal that demands you slow down, pull up a chair, and savor it with a squeeze of lime and a side of rice or tortillas.

Across Mexico, this soup has different names, tweaks, and tricks — but the feeling is always the same: warmth, comfort, and connection. It’s what Abuela made when the weather turned cool or when the family needed something hearty to bring everyone together.

Backstory: From Rancho Pots to Family Tables

The story of Caldo de Res goes back to Mexico’s ranching roots. As cattle became central to rural cooking, families began simmering tougher cuts of beef low and slow with seasonal vegetables. It was filling, affordable, and fed a crowd — especially on Sundays after church.

Over time, it became a weekly ritual across states like Jalisco, Michoacán, and Nuevo León. Every region puts its spin on it: some add green beans or zucchini, others skip chayote or add bone marrow for extra depth. But the essence remains — a clear, golden broth brimming with vegetables and love.

It’s the kind of dish that doesn’t rush. You don’t make Caldo de Res when you’re in a hurry — you make it when you want to fill the house with the smell of home.

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Caldo de Res Recipe

Learn how to make Caldo de Res, Mexico’s classic beef and vegetable soup simmered low and slow with corn, carrots, potatoes, and cabbage. This comforting Caldo de Res recipe brings the warmth of a traditional Mexican kitchen straight to your table.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Soups & Stews

Cuisine Mexican

Servings 6

Calories 390 kcal

Ingredients

  

• 2 lbs beef shank with bone-in marrow for flavor
• 1 lb beef short ribs or brisket optional for extra richness
• 10 cups water
• 2 ears corn cut into 3-inch pieces
• 2 medium carrots sliced thick
• 2 potatoes quartered
• 1 chayote peeled and cubed
• ½ head green cabbage cut into wedges
• 1 medium onion halved
• 4 garlic cloves peeled
• 2 Roma tomatoes quartered
• 1 Tbsp salt adjust to taste
• 1 tsp black peppercorns
• 1 bay leaf
• 1 tsp Mexican oregano
• ¼ cup fresh cilantro leaves for serving
• Lime wedges for garnish
• Cooked white rice or warm corn tortillas to serve

Instructions

 

• Build the base: In a large stockpot, combine beef shank, onion, garlic, bay leaf, peppercorns, and water. Bring to a boil, skimming any foam. Lower heat and simmer for 1 ½ hours until beef is tender.
• Blend the tomato broth: While beef cooks, blend tomatoes with 1 cup of the hot broth until smooth. Strain and add back to the pot for a richer color and flavor.
• Add vegetables: Drop in the corn, carrots, and chayote. Simmer 20 minutes, then add potatoes and cabbage. Cook another 20 minutes until all veggies are tender but not mushy.
• Season to finish: Stir in oregano and salt to taste. Remove bay leaf.
• Serve hot: Ladle into bowls with plenty of broth, a squeeze of lime, and a sprinkle of fresh cilantro. Serve with rice or tortillas on the side.

Notes

• Beef cuts: Bone-in shank adds collagen and richness. Mix in short ribs or brisket for depth.
• Veggie swaps: Add zucchini, green beans, or plantain for regional variations.
• Broth boost: A spoon of tomato paste deepens color if you prefer a redder broth.
• Next-day magic: As with all soups, flavor gets even better after a night in the fridge.

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Simmering Caldo de Res the traditional way — slow-cooked beef and vegetables filling the kitchen with rich, comforting aromas

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FAQ

What is Caldo de Res made of?
A Mexican beef soup simmered with bone-in beef, corn, carrots, potatoes, chayote, and cabbage in a lightly seasoned broth.

What cut of beef is best?
Beef shank with bone is traditional — the marrow enriches the broth. Short ribs and brisket add extra flavor.

Can I make Caldo de Res in a slow cooker?
Yes — cook on low for 8 hours, add vegetables in the last 2 hours so they don’t overcook.

More from The Half Jalapeño

Pozole Rojo — A red chile stew made for feasts and family.
Chicharrones Preparados — Mexico’s crunchy street snack that piles on the flavor.
Tostilocos — Tijuana’s wild snack-in-a-bag that defines chaos and crunch.
Elotes con Todo — Street corn smothered in mayo, cheese, and chili.
Tlayudas — Oaxaca’s giant tortilla loaded with beans, cheese, and meat.

The final Caldo de Res — hearty beef and vegetable soup served the traditional way with lime and warm tortillas on the side.

The Final Bite

Caldo de Res is Mexico’s answer to comfort food — simple ingredients transformed by time and care into something that feeds both body and soul. The tender beef, the vegetables, the squeeze of lime — it all comes together in one perfect spoonful of warmth.

It’s the dish that reminds you home doesn’t need to be fancy — it just needs a pot, a flame, and a little patience.

Buen provecho,

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