Caldo de res is a delicious Mexican beef soup that's loaded with vegetables simmered in a flavorful broth, always hearty and satisfying, easy to make!
Caldo de Res (Mexican Beef Soup Recipe)
You'll also love my Mexican Picadillo recipe.
Looking for the perfect comfort food dish? It's hard to beat a soul-warming bowl of Caldo de Res.
Caldo de Res is a Mexican beef and vegetable soup made from simmering bone-in beef and a mix of vegetables and spices. It is also sometimes referred to as "sopa de res" (beef soup) or "cocido".
The recipe starts with a flavorful stock made by simmering bone-in beef low and slow until tender. You then add lots of vegetables for a meal you're guaranteed to love.
This is a dish you'll turn to over and over again.
Let's talk about how to make caldo de res, shall we?
Caldo de Res Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- FOR THE BEEF STOCK
- Beef. Bone-in beef shank or short ribs are very often used, though you can use beef chuck or other cuts of meat that benefits from low and slow cooking.
- Vegetables. Onion, celery, garlic.
- Chile de Arbol. Optional, for spicy.
- Seasonings. Bay leaves, black peppercorns, salt.
- FOR THE CALDO DE RES (BEEF SOUP)
- Vegetables. Potatoes, carrots, zucchini, corn, tomatoes, cabbage, optional jalapenos. See the Recipe Tips & Notes section for other vegetable options.
- Tomato Sauce.
- Lime Juice.
- FOR SERVING. Spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges.
How to Make Caldo de Res - the Recipe Method
MAKE THE HOMEMADE BEEF STOCK
Simmer together the beef (oxtail or other cuts of beef) with the water, vegetables and seasonings 1.5-2 hours, or until the beef is fall-apart tender.
Skim away any fat or foam that rises to the top as you go.
Remove the beef and shred it, then set it aside and strain the beef stock.
MAKE THE CALDO DE RES (Beef Soup)
Next, simmer the strained beef broth with potatoes and carrots until tender, then add the other vegetables and tomato sauce. Add water as needed.
Simmer another 10 minutes or so, until everything is cooked to your preference.
Add the meat and lime juice, then heat it through.
Serve into bowls and garnish as desired.
Boom! Done! Your caldo de res is ready to serve. I hope you're ready to dig in! This is such a hearty and delicious meal. Enjoy.
Recipe Tips & Notes
- You can easily include other vegetables in your caldo de res. Other popular additions are spicy chilies or other dried pods like ancho or guajillo, chayote, squash, black beans, and others.
- Feel free to add in your favorite seasonings, like Mexican oregano, cumin, or chili powders.
Serving Caldo de Res
Serve your Mexican beef soup in a bowl with your favorite sides, like Mexican Rice, Charro Beans (Frijoles Charros), Arroz Verde, Elotes (Mexican Street Corn), or simple Corn Tortillas.
Storage & Leftovers
Leftover caldo de res will last up to 5 days in the refrigerator in a sealed container. You can heat it gently in a pot on the stove top to enjoy again.
You can also freeze it for 3 months or longer in freezer containers.
That's it, my friends. I hope you enjoy this caldo de res recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy Mexican cuisine, I recommend the following cookbook. It has a lot of great recipes and techniques.
- Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
- Also, check out my cookbook! The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Got any questions? Ask away! If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. Thanks! — Mike H.
Caldo de Res Recipe (Mexican Beef Soup)
Ingredients
FOR THE BEEF STOCK
- 3 pounds beef shank or use short rib or beef chuck
- 8-10 cups water
- 1 large onion rough chopped
- 2 celery stalks rough chopped
- 10 cloves garlic rough chopped
- 5 chile de arbol peppers optional - you can use other dried pods, if desired
- 3 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
FOR THE CALDO DE RES (BEEF SOUP)
- 3 potatoes cut into bite sized pieces
- 2 carrots cut into bite sized pieces
- 2 zucchinis cut into bite sized pieces
- 2 jalapeno peppers sliced (if desired)
- 2 ears of corn quartered
- 3 medium sized tomatoes cut into bite sized pieces
- 1/4 head cabbage chopped
- 8 ounces tomato sauce
- Juice from 1 lime
- Other optional vegetables and seasonings see recipe notes
FOR SERVING
- Spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges
Instructions
MAKE THE HOMEMADE BEEF STOCK
- To a very large pot, add the oxtail (or other cuts of beef) with the water, onion, celery, garlic, chiles de arbol, bay leaves, peppercorns and salt. Bring to a boil, cover, then reduce heat and simmer for 1.5-2 hours, skimming any fat or foam that rises to the top as needed, until the beef is fall-apart tender.
- Carefully remove the beef pieces and set them into a large bowl. Shred the beef from the bones and discard the bones. Set aside for now.
- Strain the beef stock and discard the solids.
MAKE THE CALDO DE RES (Beef Soup)
- Add the beef stock back to the same large pot and heat to a simmer. Add a bit more water if it has reduced too much. Add the potatoes and carrots and simmer for 20 minutes. The vegetables should start to become tender.
- Add the zucchini, jalapenos, corn, tomatoes, cabbage and tomato sauce. Simmer for 10 minutes, or until the vegetables have all become tender to your preference.
- Add the shredded beef back to the pot and stir in juice from 1 lime. Heat through. Taste and adjust for salt.
- Serve into bowls and garnish with red pepper flakes, fresh chopped cilantro, hot sauce, and lime wedges. Enjoy.
Nutrition Information
Boo says
I thought I lost your recipe for Caldo de Res (boo-hoo) But here it is, whew. You take such great photos of your food, it makes me hungry. Making this delicious, satisfying soup tonight (cold, sleet, snow) along with your Mex. Rice & beans, tortillas, and of course your hot-hot spicy salsa. So happy. I highly recommend this lush Caldo de Res to all the fans out there. Thanks Mike
Mike Hultquist says
Awesome, Boo! Yes, glad you found it again! I appreciate the compliments.
Red says
This was outstanding soup. I used oxtail and black beans. SOOO good. Will be making this more often. Will try other meats over time. Good Job!!
Mike H. says
Thanks a lot, Red. I am glad you enjoyed it!
Ramya says
Cant wait to make this soon for me can i use tofu and vegetable stock i never had caldo de res before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
Mike H. says
Enjoy, Ramya!