Authentic and Hearty Mexican Caldo de Res Recipe

Ingredients

  • 2 lbs of beef shank with bone
  • 2 ears of corn, cut into 3-inch pieces
  • 4 carrots, peeled and cut into chunks
  • 2 chayotes, peeled and cut into chunks
  • 4 small potatoes, peeled and cut into chunks
  • 4 cloves of garlic, minced
  • 1 large onion, chopped
  • 1 can of diced tomatoes (14.5 oz)
  • 1 bunch of cilantro, finely chopped
  • 2 limes, cut into wedges
  • 2 tablespoons of oil
  • 8 cups of water
  • Salt and pepper to taste

Steps and instructions

  1. In a large pot, heat the oil over medium heat. Add the beef shank and sear on all sides until browned.
  2. Add the chopped onion and minced garlic to the pot. Cook until the onions become translucent.
  3. Add the can of diced tomatoes to the pot and stir everything together. Cook for another 5 minutes.
  4. Next, pour in the water and bring the mixture to a boil.
  5. Once boiling, reduce the heat to low and let it simmer for about 2 hours, or until the meat is tender.
  6. Add the corn, carrots, chayotes, and potatoes to the pot. Cook for another 30 minutes, or until the vegetables are tender.
  7. Season the soup with salt and pepper to taste. Stir in the finely chopped cilantro just before serving.
  8. Serve the Caldo de Res hot, with a wedge of lime on the side for squeezing over the soup.

Tools for making

  • Large pot - You'll need a large pot to cook the soup and accommodate all the ingredients.
  • Knife - A sharp knife will be necessary for cutting the vegetables and trimming the meat.
  • Cutting Board - Use a cutting board as a surface for chopping the vegetables and meat.
  • Wooden Spoon - A wooden spoon is perfect for stirring the soup while it simmers.
  • Measuring Cups - You'll need measuring cups to accurately measure the water and oil for the recipe.
  • Can Opener - You'll need a can opener to open the can of diced tomatoes.
  • Ladle - A ladle will help you serve the soup into bowls.
  • Soup Bowls - Use soup bowls to serve the Caldo de Res.
  • Lime Squeezer - A lime squeezer can be handy for squeezing lime juice over the soup.

Recipe variations

  • Use chicken or vegetable broth instead of water for a richer flavor.
  • Add other vegetables such as zucchini, green beans, or bell peppers.
  • Replace the beef shank with beef stew meat or beef chuck roast.
  • For a spicier version, add diced jalapeños or serrano peppers.
  • Add a can of hominy for a Mexican twist.
  • Include a bay leaf or Mexican oregano for additional flavor.
  • For a heartier soup, add cooked rice or noodles.
  • Experiment with different herbs and spices like cumin, paprika, or coriander.
  • Include a splash of lime juice or vinegar for a tangy kick.
  • Make it a meat-free option by using vegetable protein or tofu instead of beef.

Recipe overview

Caldo de Res is a traditional Mexican beef and vegetable soup that's both hearty and delicious. This recipe is perfect for those who love a good, meaty soup with lots of veggies. The beef shank is slow-cooked until perfectly tender, while the corn, carrots, chayotes, and potatoes add a variety of flavors and textures. Incorporating aromatic garlic, onion, and diced tomatoes creates a rich base, and the finishing touch of fresh cilantro gives a burst of freshness. Serving with a lime wedge allows for a personal touch of citrusy brightness. This soup is a warm and comforting dish, perfect for cold days or when you're in need of a satisfying meal. It's also a great recipe for a family dinner as it's easy to make in large quantities. Enjoy the process of making this flavorful and comforting dish!

Common questions

  1. Can I use a different cut of beef? Yes, you can use a different cut of beef such as beef stew meat or beef chuck if you prefer. Just make sure it is a cut that is suitable for simmering to achieve tender results.
  2. Can I use frozen vegetables instead of fresh? Yes, you can use frozen vegetables if you don't have fresh ones on hand. Just adjust the cooking time accordingly, as frozen vegetables may cook faster.
  3. Can I add other vegetables to the soup? Absolutely! Feel free to add other vegetables of your choice such as zucchini, green beans, or cabbage. Just keep in mind the cooking time for each vegetable and adjust accordingly.
  4. Can I make this recipe in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the onions and garlic in a pan before transferring everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours, then add the vegetables and cook for an additional 1-2 hours until tender.
  5. Can I make this recipe in advance? Yes, this soup actually tastes even better the next day as the flavors have a chance to meld together. You can make it in advance and refrigerate it for up to 3 days. Just reheat it on the stovetop before serving.

Serving dishes and utensils

  • Large pot - A large pot is essential for cooking the Caldo de Res and simmering the ingredients.
  • Cutting board - A cutting board is needed for chopping and preparing the vegetables for the recipe.
  • Chef's knife - A sharp chef's knife is helpful for cutting the beef shank, vegetables, and other ingredients.
  • Wooden spoon - A wooden spoon is useful for stirring the soup while it cooks.
  • Soup ladle - A ladle is necessary for serving the hot Caldo de Res into bowls.
  • Soup bowls - Soup bowls are required for serving the finished Caldo de Res.
  • Serving spoons - Serving spoons are needed for individuals to serve themselves from the soup bowls.
  • Citrus juicer - A citrus juicer is helpful for squeezing the lime wedges over the soup before eating.

Origin stories

Caldo de Res, or Mexican Beef Soup, is a hearty dish that originated in Mexico. Its history is deeply rooted in the resourcefulness and culinary creativity of Mexican home cooks. As a traditional peasant dish, it was a way for families to make the most of the less desirable cuts of beef - shank and bone - imparting them with rich, hearty flavors through slow cooking. The addition of locally available vegetables like corn, carrots, potatoes, and chayotes turned the dish into a complete, nourishing meal. Today, it's enjoyed not only in Mexico, but all over the world, especially in homes where people crave a comforting taste of Mexican tradition. Each spoonful of Caldo de Res is a flavorful reminder of the robust and vibrant culture from which it hails.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.