Caldo de Res
A hearty and comforting Mexican beef soup, slow-simmered with tender beef and loaded with chunky vegetables like corn, potatoes, and carrots. It's a complete, soul-warming meal in a bowl.
For 6 servings
4 steps. 150 minutes total.
- 1
Step 1
- a.Sear Beef and Aromatics
- b.Pat the beef pieces dry with a paper towel and season generously with 1 teaspoon of salt and the black pepper.
- c.Heat the avocado oil in a large stockpot or Dutch oven over medium-high heat until shimmering.
- d.Carefully place the beef in the pot in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until a deep brown crust forms. Remove the beef and set aside.
- e.Place the onion halves (cut-side down) and garlic cloves in the pot. Cook for 3-4 minutes until they are lightly charred. This adds a deep, roasted flavor to the broth.
- 2
Step 2
- a.Simmer the Broth
- b.Return the seared beef to the pot. Add 12 cups of water, the bay leaves, and Mexican oregano. Scrape the bottom of the pot to release any browned bits.
- c.Bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
- d.Use a fine-mesh sieve or large spoon to skim off any foam or impurities that rise to the surface during the first 20-30 minutes. This is crucial for a clear broth.
- e.Cover the pot partially, leaving a small gap for steam to escape. Simmer for at least 2 hours, or until the beef is becoming tender.
- 3
Step 3
- a.Cook the Vegetables
- b.Add the carrots, potatoes, and corn rounds to the pot. Ensure they are submerged in the broth. Continue to simmer for 20 minutes.
- c.Add the zucchini chunks to the pot. Simmer for another 10-15 minutes, or until all vegetables are fork-tender and the beef is completely tender.
- d.Do not overcook the vegetables; they should be soft but not mushy.
- 4
Step 4
- a.Finish and Serve
- b.Carefully remove and discard the onion halves and bay leaves. If desired, you can remove the beef, shred it off the bone, and return the meat to the pot.
- c.Stir in the chopped cilantro and the remaining 1 teaspoon of salt. Taste the broth and adjust seasoning with more salt if needed.
- d.Ladle the hot soup into large bowls, ensuring each serving has a generous amount of beef, vegetables, and broth.
- e.Serve immediately with lime wedges on the side for squeezing over the soup, and extra cilantro for garnish.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the clearest broth, diligently skim the foam (scum) that rises to the surface during the initial simmer.
- 2Using bone-in beef like shank, oxtail, or short ribs is essential for a rich, flavorful broth full of collagen.
- 3Don't boil the soup aggressively. A gentle, slow simmer is key to tender meat and a clear broth.
- 4Feel free to add other traditional vegetables like chayote squash or wedges of green cabbage during the last 20 minutes of cooking.
- 5The soup's flavor deepens overnight. It makes for fantastic leftovers.
Adapt it for your goals.
Spicy Version
Add 1-2 dried ancho or guajillo chiles (stems and seeds removed) to the pot along with the water to infuse the broth with a mild, smoky heat.
Caldo de PolloCaldo de Pollo
Substitute the beef with 3 lbs of bone-in, skin-on chicken pieces (like thighs and drumsticks). Reduce the initial simmering time to about 45-60 minutes before adding vegetables.
Vegetable HeavyVegetable-Heavy
Add 1 chayote squash (peeled and cubed) and 1/4 head of green cabbage (cut into wedges) along with the zucchini for more vegetable variety.
Why this is on our healthy list.
Excellent Source of Protein
The beef provides high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in Vitamins and Minerals
This soup is loaded with vegetables, offering a wide spectrum of nutrients: Vitamin A from carrots for vision health, Vitamin C from potatoes for immune support, and potassium for heart function.
Supports Joint Health
Simmering bone-in beef releases collagen and gelatin into the broth. These compounds are known to support the health of joints, skin, and connective tissues.
Hydrating and Comforting
The warm, savory broth is an excellent way to hydrate the body. It's a nourishing and comforting meal, especially beneficial when feeling under the weather.
Frequently asked questions
A typical serving of this Caldo de Res (about 2.5 cups) contains approximately 450-550 calories, depending on the fat content of the beef cut used.