Save for Later
Caldo de Res is a hearty and flavorful Mexican beef soup loaded with vegetables simmered in a rich broth. This comforting dish is easy to make and perfect for a satisfying meal.
The first time I made Caldo de Res, the aroma of the simmering broth filled my kitchen, and I knew it would be a hit. The blend of tender beef, hearty vegetables, and rich broth creates a comforting meal that's perfect for any occasion.
Key Ingredients and Their Roles
- Beef: Bone-in beef shank, short ribs, or beef chuck provide rich flavor and tender texture.
- Vegetables: A mix of potatoes, carrots, zucchini, corn, tomatoes, and cabbage adds variety and nutrition.
- Chile de Arbol: Optional, but adds a spicy kick to the broth.
- Seasonings: Bay leaves, peppercorns, and salt enhance the soup's flavor profile.
- Tomato Sauce and Lime Juice: Add depth and brightness to the soup.
Cooking Instructions
- Make the Homemade Beef Stock:
- Combine beef, water, onion, celery, garlic, chile de arbol (if using), bay leaves, peppercorns, and salt in a large pot.
- Simmer for 1.5-2 hours until the beef is tender. Skim off any fat or foam.
- Remove the beef, shred it, and strain the stock, discarding the solids.
- Prepare the Caldo de Res:
- Return the strained beef stock to the pot and add potatoes and carrots. Simmer until tender.
- Add zucchini, corn, tomatoes, cabbage, jalapeños (if using), and tomato sauce. Simmer until all vegetables are cooked.
- Stir in the shredded beef and lime juice, heating through.
- Serve the Soup:
- Ladle the soup into bowls and garnish with cilantro, red pepper flakes, hot sauce, and lime wedges.
- Serve with sides like Mexican rice, tortillas, or beans for a complete meal.
Save for Later
My family loves this soup for its hearty and comforting flavors. The combination of tender beef and a rich broth makes it a favorite, especially during colder months.
Serving Suggestions
Serve Caldo de Res with warm tortillas, Mexican rice, or beans for a complete and satisfying meal. You can also offer additional toppings like avocado or shredded cheese.
Variations
Vegetable Options: Add chayote, squash, or black beans for extra variety. Seasoning Ideas: Experiment with Mexican oregano, cumin, or chili powders. Spice Level: Adjust the heat by adding more or fewer chiles or jalapeños.
Storage and Reheating Tips
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water or broth if needed.
Save for Later
Professional Chef Tips
Skim the broth regularly to remove fat and foam, ensuring a clear and flavorful stock. Add vegetables in stages to prevent overcooking and maintain their texture. Customize the spice level to suit your preferences, adding chiles or jalapeños as desired.
This recipe is a delightful blend of flavors and textures, perfect for sharing with loved ones. The rich broth and tender beef make it a standout dish that's sure to impress.
Recipe Tips & FAQs
- → Can I use a different cut of beef?
- Yes, you can use short ribs, oxtail, or beef chuck for a richer flavor.
- → Can I make this soup ahead of time?
- Yes, this soup tastes even better the next day as the flavors meld together. Store it in the refrigerator and reheat before serving.
- → Can I make this soup spicier?
- Yes, add more chiles de arbol or jalapenos to increase the heat.
- → What can I serve with this soup?
- Serve with warm tortillas, crusty bread, or a side of rice.
- → Can I freeze this soup?
- Yes, this soup freezes well. Store in an airtight container for up to 3 months.