There’s something so comforting about a bowl of hearty beef soup filled with tender meat, vibrant vegetables, and a rich homemade broth.
This Mexican beef soup, also known as Caldo de Res, is warming, wholesome, and perfect for sharing with family.
It’s a traditional dish that feels both rustic and satisfying, ideal for cozy dinners.
Why You’ll Love This Recipe
It uses homemade beef stock for deep, rich flavor.
The combination of beef, potatoes, corn, and vegetables makes it a complete meal.
It’s versatile—you can adjust vegetables to what you have on hand.
The fresh lime and cilantro add a bright finishing touch.
What You’ll Need (Ingredient Highlights)
Beef shank or short rib provides flavor and fall-apart tenderness.
Garlic, onion, celery, and dried chiles build a flavorful stock.
Potatoes, carrots, zucchini, corn, and cabbage add hearty texture.
Tomato sauce enriches the broth with depth and color.
Lime juice gives brightness and balance at the end.
Pro Tips Before You Start
Use bone-in beef for the best stock flavor.
Skim the broth occasionally while simmering to keep it clear.
Cut vegetables into even pieces so they cook uniformly.
Add tender vegetables like zucchini and cabbage later to avoid overcooking.
How to Make Mexican Beef Soup (Caldo de Res)
Step 1 – Make the beef stock
In a large pot, combine beef shank, water, onion, celery, garlic, dried chiles, bay leaves, peppercorns, and salt.
Bring to a boil, cover, and simmer 1.5–2 hours until the beef is tender. Skim off foam as needed.
Step 2 – Shred the beef
Remove beef from the pot, separate meat from bones, and shred.
Discard bones. Strain stock and discard solids.
Step 3 – Start the soup base
Return the stock to the pot.
Add potatoes and carrots, simmer for 20 minutes until slightly tender.
Step 4 – Add remaining vegetables
Stir in zucchini, jalapeños, corn, tomatoes, cabbage, and tomato sauce.
Simmer about 10 minutes until all vegetables are tender.
Step 5 – Finish with beef and lime
Return shredded beef to the pot and stir in lime juice.
Adjust seasoning with salt as needed.
Step 6 – Garnish and serve
Serve hot, garnished with cilantro, red pepper flakes, lime wedges, and hot sauce if desired.
What to Serve Them With
Warm tortillas or crusty bread for dipping.
A side of Mexican rice or refried beans.
Fresh avocado slices or guacamole for creaminess.
Variations / Substitutions
Swap beef shank with short rib, oxtail, or chuck roast.
Add vegetables like green beans, chayote, or squash for variety.
Use chipotle peppers for a smoky broth flavor.
Make it spicier with more jalapeños or dried chiles.
Storage & Leftovers
Refrigerate in an airtight container for up to 4 days.
Reheat on the stovetop over medium heat until hot.
Freeze in portions for up to 3 months. Thaw overnight before reheating.
FAQs
Can I make this soup in a slow cooker?
Yes, cook on low for 7–8 hours or high for 4–5 hours.
Can I use boneless beef?
You can, but bone-in cuts give richer stock flavor.
What type of corn works best?
Fresh corn on the cob, cut into chunks, gives the most authentic taste.
Is this soup spicy?
It’s mildly spicy, but you can adjust heat with jalapeños or chili flakes.
Can I make it ahead of time?
Yes, the flavors deepen if made a day in advance.
What can I serve with caldo de res?
Tortillas, rice, lime wedges, and avocado make perfect sides.
Can I add beans?
Yes, pinto or black beans can be added for extra heartiness.
Do I have to strain the stock?
Straining keeps the broth clean and removes unwanted solids.
Can I substitute lime with lemon?
Yes, lemon works, but lime gives a more authentic flavor.
How do I thicken the broth?
Simmer uncovered for longer, or add extra tomato sauce for body.
Final Thoughts
Mexican beef soup (Caldo de Res) is a comforting, nourishing dish full of flavor and tradition.
With tender beef, vibrant vegetables, and a flavorful broth, it’s the kind of meal that warms you inside and out.