🍲 Old-Fashioned Caldo de Res (Mexican Beef Soup)
Hearty, nourishing, and packed with flavor—this traditional Mexican beef and vegetable soup is a one-pot wonder that warms the soul!
🥩 Ingredients
For the Broth:
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2 lbs beef shanks or short ribs (bone-in for extra flavor)
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1 large onion, quartered
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4 garlic cloves, smashed
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2 bay leaves
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1 tbsp black peppercorns
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1 tbsp salt
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12 cups water
For the Soup:
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2 large carrots, chopped
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2 large potatoes, cubed
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2 ears corn, cut into thirds
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1 chayote squash, diced (or zucchini)
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1 small cabbage, cut into wedges
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2 large tomatoes, diced
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1/4 cup cilantro, chopped
To Serve:
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Lime wedges
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Warm corn tortillas
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Sliced radishes
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Diced onion
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Fresh cilantro
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Salsa or hot sauce
👩🍳 Instructions
1️⃣ Make the Broth
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In a large stockpot, combine beef, onion, garlic, bay leaves, peppercorns, and salt. Cover with water.
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Bring to a boil, then reduce heat to low. Simmer 1.5–2 hours, skimming foam occasionally, until meat is tender.
2️⃣ Add Vegetables
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Remove beef and set aside. Strain broth (discard solids) and return to pot.
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Add carrots, potatoes, and corn. Simmer 15 mins.
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Add chayote, cabbage, and tomatoes. Simmer 10–15 mins until veggies are tender.
3️⃣ Finish & Serve
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Return beef to pot (shred if desired). Stir in cilantro.
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Ladle into bowls and serve with lime, tortillas, radishes, and salsa.
💡 Tips & Variations
✔ For richer broth, roast beef bones before simmering.
✔ Short on time? Use a pressure cooker (45 mins total).
✔ Vegetarian? Swap beef for mushrooms and vegetable broth.
🌟 Why You’ll Love It
✅ Comfort in a bowl—perfect for chilly days or recovering from la cruda (hangover).
✅ Nutritious & balanced—packed with protein and veggies.
✅ Family-friendly—everyone can customize their bowl.
Fun Fact: In Mexico, this is often called “sopa de hueso” (bone soup) and is a Sunday staple! 🇲🇽
Want it spicier? Add a guajillo or chipotle pepper to the broth! 🌶️