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.
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.