best caldo de res recipe

Written ByJenny Smyth Posted on
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The Best best caldo de res recipe

Caldo de res, a hearty beef soup from the heart of Latin America, is a staple in my household. I fell in love with this recipe after trying it for the first time at a family gathering.

The rich flavors and tender beef just melt in your mouth, and the best part is that it’s incredibly easy to make. My kids love helping me in the kitchen, and they’re always eager to lend a hand when we’re making caldo de res.

They enjoy watching the vegetables simmer in the pot and tasting the finished product. This recipe is perfect for any occasion, whether it’s a quick weeknight dinner or a special family gathering.

Not only is it delicious, but it’s also packed with nutrients and can be customized to suit your taste preferences. I love serving it with a side of crusty bread or over rice, and my family always looks forward to leftovers the next day.

One of the best things about caldo de res is that it’s incredibly versatile – you can make it as spicy or mild as you like, and add in any vegetables or meats you have on hand. This recipe has become a staple in our household, and I’m excited to share it with you so you can enjoy it just as much as we do.

Best Caldo de Res

4.6 from 1647 votes

Caldo de Res is a hearty Mexican beef soup with tender chunks of beef, corn, carrots, and cabbage in a flavorful broth. This comforting dish is perfect for cold days and is traditionally served with lime, cilantro, and warm tortillas.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Soup

2 lbs beef shank or chuck, cut into 2-inch pieces
1 large onion, quartered
4 cloves garlic, minced
2 large carrots, peeled and cut into 2-inch pieces
2 ears corn, each cut into 3 pieces
1/2 small cabbage, cut into wedges
2 large potatoes, peeled and cut into 2-inch chunks
2 zucchini, cut into 2-inch pieces
2 chayotes, peeled and cut into 2-inch pieces (optional)
1 cup chopped cilantro
2 limes, cut into wedges
Salt and pepper to taste
8 cups water or beef broth

For the Broth Base

2 tablespoons vegetable oil
4 Roma tomatoes, chopped
1/2 teaspoon dried oregano
1 bay leaf
1 teaspoon cumin powder

👨‍🍳Directions

1Heat the vegetable oil in a large stockpot over medium-high heat until shimmering.
2Add the beef pieces in a single layer and sear for 4 to 5 minutes per side until deeply browned.
3Remove the beef and set aside.
4In the same pot, add the chopped tomatoes and cook over medium heat for 3 minutes, stirring occasionally, until they soften and release their juices.
5Add the minced garlic, oregano, bay leaf, and cumin, and cook for 1 minute until fragrant.
6Return the beef to the pot and pour in the water or beef broth.
7Add the quartered onion and bring the liquid to a boil over high heat.
8Reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes until the beef is fork-tender.
9Add the carrots, corn pieces, potatoes, and chayotes (if using) to the pot.
10Increase the heat to medium-high and bring the soup back to a boil.
11Reduce the heat to low, cover, and simmer for 20 minutes until the vegetables are just tender when pierced with a fork.
12Add the zucchini and cabbage wedges to the pot.
13Continue to simmer, covered, for 10 minutes until the zucchini is translucent and the cabbage is tender but not mushy.
14Season generously with salt and pepper to taste.
15Ladle the hot soup into serving bowls, ensuring each bowl gets a piece of beef, corn, and a variety of vegetables.
16Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing over the soup.

🔧Equipment

Large stockpot or Dutch oven
Chef’s knife
Cutting board
Wooden spoon
Ladle
Serving bowls

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 7g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For a richer flavor, use beef broth instead of water and add a beef bouillon cube. You can also substitute beef shank with oxtail or short ribs. Serve with warm corn tortillas or crusty bread to soak up the broth.

Watch Video Of How Best Caldo de Res Works

I highly recommend making this recipe for any occasion – whether it’s a quick weeknight dinner or a special family gathering. The leftovers are always delicious reheated on low heat for 10-15 minutes before serving over rice or with some crusty bread on the side.

You can also store any leftover portions in an airtight container for up to 3 days – perfect for meal prep! My family loves when I serve this recipe with some warm tortillas on the side so we can scoop up all of those delicious juices.

❓ Frequently Asked Questions About Caldo de Res

Q: What is caldo de res?

Caldo de res is a traditional Latin American beef soup that originated in Mexico and Central America. It’s made with tender beef, aromatic vegetables, and flavorful broth.

Q: What are the key ingredients in caldo de res?

The key ingredients in caldo de res include beef (such as brisket or shank), onions, garlic, carrots, potatoes, celery, cilantro, and lime juice. You can customize the recipe by adding your favorite vegetables or spices.

Q: How do I make caldo de res?

To make caldo de res, simply brown the beef in a large pot over medium-high heat. Then add in the aromatics (onions, garlic, carrots) and cook until they’re softened. Next, add in the potatoes and celery and continue to simmer for 30 minutes or until they’re tender. Finally, season with salt, pepper, cilantro, and lime juice to taste.

Q: Can I make caldo de res ahead of time?

Yes! Caldo de res makes an excellent meal prep option because you can prepare all of the components ahead of time and store them separately in the refrigerator for up to 24 hours or freeze for up to 3 months.

Q: What are some variations on this recipe?

You can customize this recipe by adding your favorite vegetables or spices such as diced tomatoes or chipotle peppers for an added kick of heat.

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