Caldo de Res (beef soup) is a traditional Mexican beef and vegetable soup, made by slowly simmering bone-in beef with vegetables like carrots, corn on the cob, zucchini, cabbage, chayote, and potatoes in a savory broth.
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It is a popular home-style dish, similar to a cocido or puchero, widely enjoyed throughout Latin America and commonly served with lime, cilantro, and fresh salsa, and accompanied by tortillas or rice.
This Caldo de Res recipe follows a Latin American home-style method, using a mix of beef cuts and bones to build deep, rich flavor.
The vegetables are added in stages so they cook evenly and keep their texture, and it's served with a quick spicy salsa on the side, pairing perfectly with homemade corn tortillas and arroz rojo for a complete, comforting meal.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Beef short ribs: add rich flavor and body to the Mexican beef soup.
- Assorted beef cuts (chuck-eye, chuck, beef shank with marrow, beef brisket): provide tenderness, texture, and depth
- Beef marrow bone or beef neck bones: enrich the broth with natural gelatin and flavor
- Garlic: builds a savory base
- Onion: adds sweetness and balance
- Corn on the cob: brings natural sweetness and heartiness
- Green beans: add color and texture
- Carrots: contribute sweetness and depth
- Chayote squash: adds a mild, fresh flavor
- Red potatoes: make the soup filling and comforting
- Cabbage: enhances the broth with subtle sweetness
- Zucchini: cooks quickly and adds softness
- Cilantro: provides fresh herbal notes
- Spearmint (hierbabuena): adds a traditional aromatic finish
- Green onions: brighten the flavor
- Water: forms the base of the soup
- Seasoning: I like seasoning the beef soup with Knorr beef bouillon to boost flavor, but you can also use salt if you'd like.
How to Make Caldo de Res
Note: Full instructions are provided in the recipe card below.
- For the Caldo de Res: In a large pot, place all the beef. Add enough water to cover the meat, making sure the water level is about 3 inches (7-8 centimeters) above the meat. Bring to a boil over high heat.
- Once it begins to boil, skim off and discard the foam that rises to the surface. Let the meat boil for about 15 minutes.
- Add the whole head of garlic, chopped onion, corn pieces, and beef bouillon or kosher salt to taste. Stir well, reduce the heat to medium-low, and cover the pot. Let the meat cook until tender, about 2 hours. If using a pressure cooker, the meat will be ready in 40-45 minutes.
- When the meat is tender, remove the head of garlic and discard it. Add the green beans, chayote, and carrots. Allow the soup to come back to a boil.
- After 10 minutes, add the cilantro, spearmint, green onions, potatoes, and cabbage. Cover and cook for 15 minutes.
- Once the potatoes are about halfway cooked, add the zucchini. Continue cooking for another 15 minutes, or until all the vegetables are tender. Serve hot with warm corn tortillas and Spicy Salsa.
- For the Spicy Salsa: Arrange the tomatoes, unpeeled garlic, jalapeños, and onion on a rimmed baking sheet. Set the pan about 4 inches under a hot broiler and cook until the tomatoes and onion are charred and blistered on one side, about 6 minutes. Flip everything and broil the other side until evenly roasted. The garlic should be tender when pressed.
- Remove the pan from the oven and let the vegetables cool slightly. Peel the garlic, then place it in a blender or food processor with the tomatoes, jalapeños, and onion, along with any accumulated juices. Add ½ teaspoon kosher salt, cover, and pulse until a chunky purée forms. Spoon the salsa into a serving bowl, taste, and adjust the salt as needed. If desired, add a small pinch of sugar to soften the heat and enhance the overall flavor.
Hint: Add the vegetables in stages so they cook evenly and don't overcook or fall apart.
Storage, Make Ahead, & Freezing
Storage: Store leftover caldo de res in an airtight container in the refrigerator for up to 4 days.
Make Ahead: This soup can be made a day ahead. The flavors improve as it rests, making it even better the next day.
Freezing: Freezing is not recommended.
Camila's Tips & Variations
- Add vegetables in stages: This keeps them tender and prevents softer vegetables from falling apart.
- Use bone-in beef: Bones and marrow add depth and body to the broth.
- Season gradually: Taste the broth as it cooks and adjust with Knorr granulated beef bouillon to boost the flavor, or with kosher salt as needed.
- Serve with a mild spicy salsa: A simple salsa on the side adds heat without overpowering the soup.
- Customize the vegetables: You can add or swap vegetables based on what you have, keeping the cooking order in mind.
- Serving Suggestions: It's commonly served with warm corn tortillas, rice, spicy salsa, and lime.
Frequently Asked Questions
What cut of beef is best for caldo de res?
Bone-in cuts like short ribs, shank, brisket, or chuck are best because they add flavor and richness to the broth.
Why are the vegetables added in stages?
Adding vegetables in stages prevents them from overcooking and helps each one keep its texture.
Is caldo de res spicy?
No. The soup itself is mild. A quick spicy salsa is served on the side so each person can add heat to taste.
❤️ Love this Caldo de Res recipe?
Make sure to check out our Caldo de Res Mexicano with jicama recipe, a Michoacán-inspired version of this classic soup.
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Recipe
Caldo de Res
Equipment
- Large stockpot or soup pot
- Large Spoon
Ingredients
Meat and Bones
- 1 kg (2.2 lb) beef short ribs or beef back ribs , trimmed of excess fat
- 1 kg (2.2 lb) assorted beef, including boneless chuck-eye roast, chuck, and beef shank with marrow, trimmed and cut into chunks
- 1 large beef marrow bone or beef neck bones
For Cooking the Meat
- 1 whole head of garlic Peel off most of the papery outer layers of the garlic head, leaving the individual cloves' skins intact. Use a sharp knife to slice off about ¼ to ½ inch from the top end (not the root end) of the bulb to expose the individual cloves.
- 1 large yellow onion , cut into chunks
- 2 ears of corn on the cob , each cut into chunks
- 4 to 4½ liters water , enough to cover the beef and extend 7-8 cm (about 3 inches) above it
Vegetables
- 150 g green beans , ends removed and cut in half
- 2 medium carrots , peeled and sliced on the diagonal
- 2 chayote squash , peeled and cut into chunks
- 3 red potatoes , well washed, cooked with the skin on, and cut into chunks
- 1 small cabbage , cut into eighths
- 2 zucchini , cut into chunks
- 1 small bunch of cilantro
- 1 small bunch of spearmint (hierbabuena)
- 4 green onions , whole with stems
- 1 tablespoon Knorr granulated beef bouillon or kosher salt , adjust to taste
Spicy Salsa (Served with the Soup)
- 3 Roma tomatoes
- 5 Jalapeño peppers
- 2 garlic cloves
- ½ teaspoon kosher salt , adjust to taste
Instructions
- For the Caldo de Res: In a large pot, place all the beef. Add enough water to cover the meat, making sure the water level is about 3 inches (7-8 centimeters) above the meat. Bring to a boil over high heat.
- Once it begins to boil, skim off and discard the foam that rises to the surface. Let the meat boil for about 15 minutes.
- Add the whole head of garlic, chopped onion, corn pieces, and beef bouillon or kosher salt to taste.
- Stir well, reduce the heat to medium-low, and cover the pot. Let the meat cook until tender, about 2 hours. If using a pressure cooker, the meat will be ready in 40-45 minutes.
- When the meat is tender, remove the head of garlic and discard it. Add the green beans, chayote, and carrots. Allow the soup to come back to a boil.
- After 10 minutes, add the cilantro, spearmint, green onions, potatoes, and cabbage. Cover and cook for 15 minutes.
- Once the potatoes are about halfway cooked, add the zucchini. Continue cooking for another 15 minutes, or until all the vegetables are tender. Serve hot with warm corn tortillas and Spicy Salsa.
- For the Spicy Salsa: Arrange the tomatoes, unpeeled garlic, jalapeños, and onion on a rimmed baking sheet.
- Set the pan about 4 inches under a hot broiler and cook until the tomatoes and onion are charred and blistered on one side, about 6 minutes.
- Flip everything and broil the other side until evenly roasted. The garlic should be tender when pressed.
- Remove the pan from the oven and let the vegetables cool slightly. Peel the garlic, then place it in a blender or food processor with the tomatoes, jalapeños, and onion, along with any accumulated juices.
- Add ½ teaspoon kosher salt, cover, and pulse until a chunky purée forms. Spoon the salsa into a serving bowl, taste, and adjust the salt as needed. If desired, add a small pinch of sugar to soften the heat and enhance the overall flavor.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
