Caldo de Res is a traditional Mexican beef soup made of beef shanks, potatoes, and vegetables. It’s hearty, delicious and perfect for cold winter days! Don’t forget the warm tortillas for a truly amazing Mexican comfort meal!
The past weekend saw the most rain we’ve had in months and since the weather outside was too wet and cold to be
running driving around, I spent most of Friday and Saturday cooped up in the house and huddled in front of the TV with a hefty serving of caldo de res to keep me company. Truly, there’s nothing better than a big bowl of piping hot soup to take the chill out of harsh weather.
Chock-full of beef chunks, verdant cabbage, zucchini and green beans, sweet corn, carrots, red potatoes and a robust broth, this authentic Mexican beef soup is all things delightful. It is hearty and substantial enough to be a meal in itself but sides of Spanish rice and warm corn tortillas are traditional accompaniments.
You can make this caldo de res with short ribs or beef stew meat but bone-in beef shanks or what they call chamorro in Latin stores, are best for flavor. Also, make sure to drizzle lime juice just before serving to round things beautifully. And don’t forget the warm tortillas for a truly amazing Mexican comfort meal! Enjoy!
Caldo de Res is a traditional Mexican beef soup made of beef shanks, potatoes, and vegetables. It's hearty, delicious and perfect for cold winter days! Don't forget the warm tortillas for a truly amazing Mexican comfort meal!
- 2 pounds bone-in beef shanks
- 1 large onion, peeled and quartered
- 3 cloves garlic, peeled and minced
- 2 tomatoes, quartered
- 2 bay leaves
- salt to taste
- 1/2 teaspoon cumin
- 4 corn, shucked and halved
- 4 medium red potatoes, quartered
- 2 large carrot, peeled and cut into 2-inch cubes
- 4 Mexican squash, ends trimmed and cut into 2- chunks
- 8 green beans, ends trimmed and halved
- 1/2 head cabbage, quartered
- 1/2 bunch cilantro, stems trimmed and coarsely chopped
- limes, cut into wedges
- additional cilantro
- hot sauce
Wash meat to remove any blood or impurities.
In a deep pot over medium heat, combine beef shanks and enough water to cover. Add onions, garlic, tomatoes, bay leaves, and salt to taste. Bring to a boil, skimming scum that accumulates on top. Lower heat, cover, and simmer for about 1-1/2 to 2 hours or until meat tender. Add more water as needed during cooking to maintain about 8 cups.
Add cumin. Add corn and cook for about 8 to 10 minutes. Add potatoes and carrots and cook for about 4 to 5 minutes. Add zucchini and green beans and cook for about 3 to 5 minutes. Add cabbage and continue to cook for another 2 to 3 minutes.
Add cilantro. Season with salt to taste.
Ladle into serving bowls and top with additional cilantro, drizzle with lime juice and hot sauce to taste. Serve hot.