Caldo de Res is a classic Mexican beef soup featuring slow-simmered short ribs or shank meat and hearty vegetables like corn, carrots, chayote, potatoes, and cabbage. It’s rustic, nourishing, and made with love — often served with warm tortillas, lime wedges, and rice on the side.
⏱️ Prep Time
Task
Time
Prep Time
20 mins
Cook Time
2–2½ hours
Total Time
2½–3 hours
🔧 Equipment
Large stockpot or Dutch oven (at least 6 qt)
Cutting board & knife
Ladle
Skimmer or spoon (to remove foam)
🛒 Ingredients (Serves 6–8)
🥩 For the Soup:
2½ lbs beef shank, bone-in (or short ribs/beef neck bones)
10 cups water
2 tsp salt (or to taste)
½ onion
2 garlic cloves
🥕 Vegetables:
3 large carrots, peeled & cut into chunks
2 ears corn, cut into halves or thirds
2 medium potatoes, peeled & quartered
1 chayote squash, quartered (optional but traditional)
1 zucchini, sliced thick
½ head green cabbage, cut into wedges
1–2 tomatoes, quartered
🌿 Garnishes & Sides:
Fresh cilantro, chopped
Lime wedges
Warm corn tortillas
Cooked white rice
Jalapeños or salsa (optional)
👨🍳 Instructions
1. Simmer the Meat:
Place beef, water, salt, onion, and garlic in a large pot. Bring to a boil.
Skim off foam that rises to the top.
Reduce to a low simmer, cover loosely, and cook for 1½ to 2 hours, until beef is tender.
2. Add the Vegetables:
Add carrots, corn, potatoes, chayote, and tomato.
Simmer for 20–25 minutes, until slightly tender.
3. Finish with Soft Veggies:
Add zucchini and cabbage last (they cook quickly).
Simmer for another 10–15 minutes, until all vegetables are tender but not mushy.
Taste and adjust seasoning (salt/pepper) as needed.
4. Serve:
Ladle beef and vegetables into bowls with plenty of broth.
Garnish with cilantro and squeeze of lime.
Serve with warm tortillas and optional rice on the side or in the bowl.
📊 Nutrition Facts (approx. per serving)
Nutrient
Amount
Calories
~400–500
Protein
~35g
Carbs
~30g
Fat
~20g
Fiber
~5g
Sodium
~700mg
💡 Tips & Variations
🔥 Tips:
Bone-in meat = flavor. Use shank with marrow bones for the richest broth.
Low and slow: The longer it simmers, the more flavorful the broth.
Skim the foam early to keep broth clear and clean-tasting.
🌟 Variations:
Spicy kick: Add jalapeños or serrano peppers during simmer.
Tomatoier broth: Blend 1–2 tomatoes and add with garlic/onion for richer color and flavor.
Oaxacan twist: Add epazote or hierba santa leaves for a regional herbal note.
🍽️ Serving Suggestions
Side of Mexican rice: Mix into the broth or serve separately.
Corn tortillas or bolillo bread to dip into the broth.
Salsa casera or chile de árbol for heat on the side.
