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Welcome to a truly comforting classic: authentic Caldo de Res. This Mexican Beef Soup features a rich, savory broth simmered to perfection with tender beef and an array of fresh, wholesome vegetables. It is a staple in Mexican homes, known for its incredible flavor and nourishing qualities. Get ready to create a heartwarming meal that brings warmth and tradition right to your kitchen with this easy-to-follow recipe.
Why You’ll Love This Mexican Beef Soup
This recipe perfectly blends simplicity with incredible flavor, making it a go-to for busy weeknights or cozy family gatherings.
- Flavorful and deeply comforting: Every spoonful delivers rich, savory broth bursting with traditional flavors.
- Packed with healthy vegetables: Enjoy a vibrant mix of fresh produce, making this a nutritious and balanced meal.
- Hearty and satisfying meal: Tender beef and substantial vegetables will keep you feeling full and happy.
- Easy to customize for preferences: Adjust the vegetables or spice level to perfectly suit your family’s taste.
- Perfect for family dinners: It is a wholesome, traditional dish that everyone at your table will enjoy.
Ingredients
Making this delicious Mexican Beef Soup is straightforward with simple, fresh ingredients. Gather these items for your hearty, nourishing pot of Caldo de Res. For your hearty Mexican Beef Soup, you will need:
- 10 cups water, divided
- 2½ lb beef bone-in shanks and roast
- 1 onion, quartered
- 2 garlic cloves
- 1 bay leaf
- 1 tbsp salt
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 2 small russet potatoes, chopped
- 2 large carrots, peeled and diced
- 2 roma tomatoes, chopped
- ¼ large cabbage, chopped
- 2 ears of corn, cut in half
- Cilantro, a handful
- 4 oz tomato sauce
Notes & Substitutions
- Beef: Bone-in beef shanks are key for a deeply flavorful broth, as the marrow enriches the liquid. You can also use boneless chuck roast or stew meat for convenience, though the flavor may be slightly less intense.
- Vegetables: Feel free to swap out vegetables based on seasonal availability or preference. Sweet potatoes, chayote, green beans, or even bell peppers are excellent additions. Always add tougher vegetables first.
- Broth: Use good quality filtered water for the best-tasting broth. It makes a significant difference in the final flavor.
- Spices: While salt, onion, garlic, and bay leaf provide a wonderful base, a pinch of cumin or oregano can add extra traditional depth if you like.
Equipment
You won’t need much specialized equipment to prepare this delicious soup. Simple kitchen tools will do the trick.
- A large stockpot or Dutch oven is essential for simmering the broth and vegetables.
- A sharp knife and a sturdy cutting board will help with prepping your ingredients.
- Tongs or a slotted spoon are useful for handling the beef and skimming foam.
- A ladle makes serving your hearty soup easy and mess-free.
Instructions
Prepare this comforting Mexican Beef Soup with ease by following these simple, step-by-step instructions. You will have a flavorful, hearty meal ready in no time.
- Prepare the Beef: First, leave the beef shanks on the bone. Cut your beef roast into manageable 1-inch chunks. This ensures even cooking.
- Start the Broth: Place a large stockpot or Dutch oven over high heat. Add 8 cups of water, the quartered onion, garlic cloves, bay leaf, salt, and all your beef pieces to the pot.
- Boil and Simmer: Cover the pot with a lid. Bring the water to a rolling boil over high heat, which should take about 15 minutes.
- Skim and Tend: Once boiling, reduce the heat to medium. Let the mixture simmer for 20 minutes. During this time, you can skim any foam that rises to the surface for a clearer broth.
- Cut Beef Shanks: Carefully remove the beef shanks from the pot. Cut the tender beef off the bones into chunks and return both the meat and the bones to the pot. This makes the shank meat easier to eat.
- Add Harder Vegetables: Now, add the harder vegetables that require more cooking time. Stir in the chopped russet potatoes, diced carrots, and corn halves.
- Add Softer Vegetables: Incorporate the remaining softer vegetables. Add the chopped zucchini, yellow squash, cabbage, and roma tomatoes to the pot. Also, stir in the 4 oz of tomato sauce at this stage.
- Simmer until Tender: Cover the pot again. Continue to simmer on medium heat for an additional 30 minutes, or until all the vegetables have cooked through and become tender.
- Finish and Serve: Finally, stir in a handful of fresh cilantro. Taste the broth and adjust the salt if needed. Your delicious Mexican Beef Soup is now ready to enjoy.
Pro Tips & Troubleshooting
Making the best Mexican Beef Soup is simple with a few helpful pointers. These tips ensure a delicious outcome every time.
- Flavorful Broth: Allow the bones to simmer for the full recommended time; this extracts maximum flavor and nutrients. Longer simmering equals richer broth.
- Clear Broth: Skim any foam or impurities that rise to the surface during the initial boiling and simmering stages. This keeps your broth beautifully clear.
- Prevent Mushy Veggies: Add vegetables in stages, starting with tougher ones like carrots and potatoes, then softer ones like zucchini and cabbage. This ensures everything cooks perfectly.
- Adjust Seasoning: Always taste the broth before serving. Salt levels can vary, so adjust as needed to reach your preferred flavor.
- Make Ahead: This soup tastes even better the next day! Prepare it a day in advance for enhanced flavors, making it perfect for meal prepping.
- Instant Pot / Slow Cooker: For quicker cooking, pressure cook the beef and hardier vegetables for 25-30 minutes. For a slow cooker, cook the beef on low for 6-8 hours, adding vegetables in the last 1-2 hours.
Serving, Storage & Variations
This versatile soup is perfect for any occasion. Here’s how to serve, store, and adapt your Caldo de Res.
- Serving Suggestions: Serve your Mexican Beef Soup hot, garnished with extra fresh cilantro and a squeeze of fresh lime juice. It pairs wonderfully with steamed white rice and warm corn tortillas for dipping. You can also offer a side of salsa verde or roja, sliced avocado, or your favorite hot sauce for an extra kick.
- Storage: Allow any leftover soup to cool completely before storing. Refrigerate leftovers in an airtight container for up to 3-4 days. The flavors often deepen overnight.
- Freezing: This soup freezes beautifully! Divide cooled soup into individual portions and freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- Variations: For a spicy twist, add a few whole chipotle peppers in adobo sauce or sliced serrano chiles during the simmering process. Experiment with different protein options like short ribs or beef stew meat. For a vegetarian version, swap the beef for mushrooms and add vegetable broth.
Nutrition
This Mexican Beef Soup is not just delicious but also incredibly nutritious. It provides a balanced meal packed with essential nutrients. You will benefit from the high protein content of the lean beef, promoting muscle health and satiety. The generous serving of fresh vegetables contributes significant fiber, vitamins, and minerals. This hearty soup is a wholesome and comforting way to nourish your body.
| Nutrient | Amount (Approx. per serving) |
|---|---|
| Calories | 350-450 |
| Protein | 30-40g |
| Fat | 15-25g |
| Carbohydrates | 20-30g |
| Fiber | 4-6g |
| Vitamin A | High |
| Vitamin C | High |
| Iron | High |
| Potassium | High |
Disclaimer: Nutritional information is an estimate based on ingredients and cooking methods. Actual values may vary.
FAQ
Got questions about making Caldo de Res? Here are some quick answers to common queries.
- What is Caldo de Res? Caldo de Res is a traditional Mexican beef soup, renowned for its rich broth, tender beef, and a colorful array of fresh vegetables. It’s a comforting and hearty staple in Mexican cuisine.
- Can I make it in a slow cooker? Yes, you can! Cook the beef, onion, garlic, and bay leaf on low for 6-8 hours, or high for 3-4 hours. Add the harder vegetables during the last 2 hours, and the softer ones in the final hour for this Mexican Beef Soup.
- What vegetables can I use? Beyond the listed ingredients, common substitutions include chayote, green beans, sweet potatoes, or even bell peppers. Feel free to use what you have on hand or what is in season.
- How long does it last? Properly stored in an airtight container in the refrigerator, your Caldo de Res will stay fresh for 3-4 days. It also freezes well for up to three months.
- What pairs well with this soup? Classic accompaniments include warm corn tortillas, a side of fluffy white rice, and fresh lime wedges. Avocado slices, salsa, or a dash of hot sauce also make excellent additions.
Conclusion
This Authentic Caldo de Res is more than just a recipe; it is an invitation to experience a culinary tradition that brings warmth and comfort to any table. With its rich, savory broth, tender beef, and an abundance of fresh vegetables, this truly authentic Mexican Beef Soup is a wholesome meal everyone will cherish. We encourage you to try this simple, beginner-friendly recipe from Sweet Emily and share the joy of homemade goodness with your family. Enjoy every comforting spoonful!
Authentic Caldo de Res: Hearty Mexican Beef Soup Recipe
Equipment
- Large pot
Ingredients
Main Ingredients
- 10 cups Water divided
- 2½ lb Beef bone-in shanks and roast
- 1 Onion quartered
- 2 Garlic cloves
- 1 Bay leaf
- 1 tbsp Salt
- 1 Zucchini medium, chopped
- 1 Yellow squash medium, chopped
- 2 Russet potatoes small, chopped
- 2 Carrots large, peeled and diced
- 2 Roma tomatoes chopped
- ¼ Cabbage large, chopped
- 2 Ears of corn cut in half
- handful Cilantro
- 4 oz Tomato sauce
Instructions
Instructions
- Cut the beef roast into 1-inch chunks, keeping the beef shanks on the bone.
- In a large pot, combine 8 cups of water, quartered onion, garlic cloves, bay leaf, salt, and beef; cover and bring to a boil for about 15 minutes.
- Reduce heat to medium and simmer for 20 minutes; then remove shanks, cut beef into chunks, and return the meat with bones to the pot.
- Add the remaining ingredients, cover, and simmer on medium heat for an additional 30 minutes until the vegetables are cooked and tender.
Notes
A 48-year-old contributing writer based in New York City. He is known for his insightful articles on American cuisine and food culture. With a lifelong passion for cooking and storytelling, David began his journey in the culinary world as a chef before transitioning to writing. He has contributed to various food magazines and blogs, sharing his experiences, recipes, and culinary tips, inspiring home cooks and food enthusiasts alike. Through his engaging writing style, David explores the rich tapestry of American cuisine, celebrating its diversity while encouraging readers to experiment in their own kitchens.
