Caldo de Res is a traditional Mexican beef and vegetable soup known for its rich broth and hearty ingredients. It’s comforting, nutritious, and often served as a family meal. 🍲🇲🇽
Ingredients (Serves 4–6)
- 1–1.5 kg Beef shank or beef with bone (for rich broth)
- 2 ears Corn on the cob, cut into pieces
- 2 Carrots, chopped
- 2 Potatoes, peeled and cubed
- 1 Zucchini, sliced
- ½ small Cabbage, cut into wedges
- 1 Onion, halved
- 3 cloves Garlic
- Salt to taste
- 8–10 cups Water
- Fresh Cilantro for garnish
Instructions
1. Cook the Beef
- Place beef, onion, garlic, and water in a large pot.
- Bring to a boil, then reduce heat and simmer for 1–1.5 hours until the meat becomes tender.
- Skim foam from the surface for a clear broth.
2. Add Vegetables
- Add corn, carrots, and potatoes.
- Simmer for 15–20 minutes.
- Add zucchini and cabbage and cook another 10 minutes.
3. Season and Finish
- Add salt to taste.
- Garnish with chopped cilantro.
How It’s Traditionally Served
Caldo de Res is usually served with:
- Lime wedges 🍋
- Corn tortillas
- Rice
- Spicy Salsa
Each bowl contains broth, beef, and whole pieces of vegetables, making it a filling and wholesome meal.
Tips
- Using bone-in beef gives the broth deeper flavor.
- You can add vegetables like chayote or green beans for variation.
- The soup often tastes even better the next day as flavors develop.
If you want, I can also show you the authentic Mexican grandmother-style Caldo de Res method that makes the broth extra rich and clear.
