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Mexican Beef Soup (Caldo de Res) Recipe

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★★★★★

4.7 from 128 reviews

This hearty Mexican Beef Soup, also known as Caldo de Res, is a comforting dish featuring tender shredded beef simmered in a flavorful homemade beef stock with an array of fresh vegetables. Perfect for a warming meal, it combines traditional Mexican flavors with nutritious ingredients for a satisfying and authentic taste experience.

Ingredients

Scale

Beef Stock Ingredients

  • 3 pounds beef shank (or short rib or beef chuck)
  • 8–10 cups water
  • 1 large onion (rough chopped)
  • 2 celery stalks (rough chopped)
  • 10 cloves garlic (rough chopped)
  • 5 chile de arbol peppers (optional)
  • 3 bay leaves
  • 1 tablespoon black peppercorns
  • 1 tablespoon salt

Soup Ingredients

  • 3 potatoes (cut into bite-sized pieces)
  • 2 carrots (cut into bite-sized pieces)
  • 2 zucchinis (cut into bite-sized pieces)
  • 2 jalapeno peppers (sliced, optional)
  • 2 ears of corn (quartered)
  • 3 medium-sized tomatoes (cut into bite-sized pieces)
  • 1/4 head cabbage (chopped)
  • 8 ounces tomato sauce
  • Juice from 1 lime

Optional Garnishes and Seasonings

  • Spicy red pepper flakes
  • Fresh chopped cilantro
  • Hot sauce
  • Lime wedges

Instructions

  1. Make the Homemade Beef Stock: In a very large pot, combine the beef shank (or alternative cuts), water, onion, celery, garlic, chile de arbol peppers, bay leaves, black peppercorns, and salt. Bring the mixture to a boil, then cover and reduce to a simmer. Cook for 1.5 to 2 hours, skimming off any foam or fat that rises to the surface, until the beef is fall-apart tender.
  2. Shred the Beef: Carefully remove the beef pieces from the pot, set them aside in a large bowl, and discard the bones. Shred the meat into bite-sized pieces and keep aside.
  3. Strain the Stock: Strain the beef stock through a fine sieve or colander to remove solids, returning the clear broth to the pot. Discard the solids.
  4. Cook the Root Vegetables: Bring the strained stock back to a simmer. If the liquid has reduced too much, add a bit more water. Add the potatoes and carrots and simmer for about 20 minutes, until they start to become tender.
  5. Add Remaining Vegetables and Tomato Sauce: Stir in the zucchini, jalapenos (if using), corn, tomatoes, cabbage, and tomato sauce. Continue simmering for another 10 minutes, or until all the vegetables reach your desired tenderness.
  6. Finish the Soup: Add the shredded beef back into the pot and stir in the juice of one lime. Warm through thoroughly. Taste and adjust salt as needed.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with spicy red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges according to preference. Enjoy your warm and comforting Mexican Beef Soup!

Notes

  • You can substitute beef shank with short ribs or beef chuck depending on availability.
  • Chile de arbol peppers add heat but can be omitted or substituted with other dried chilies based on heat preference.
  • Feel free to add other vegetables such as green beans or chayote squash for variation.
  • Adjust the level of spiciness by adding more or fewer jalapenos and red pepper flakes.
  • This soup is excellent for meal prep and tastes even better the next day after the flavors meld.
  • Skimming the fat during the simmering process results in a clearer broth and a lighter soup.

Keywords: Mexican Beef Soup, Caldo de Res, Beef Stock Soup, Hearty Beef Soup, Traditional Mexican Soup

Find it online: https://chefmilacook.com/mexican-beef-soup-caldo-de-res-recipe/