Go Back
–+ servings
Caldo de Res

Hearty Caldo de Res: A Comforting Family Classic

Caldo de Res is a hearty and comforting soup made with beef and vibrant vegetables, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Dishes
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 lbs beef shank or chuck roast for rich, beefy flavor that melts in your mouth.
  • 2 tablespoons vegetable oil to brown the meat, adding depth to the soup.
  • 1 large onion chopped makes for a sweet and aromatic base.
  • 4 cloves garlic minced to infuse the dish with robust flavor.
  • 2 medium carrots sliced for a hint of natural sweetness and color.
  • 2 medium potatoes diced to add heartiness and absorb the delicious broth.
  • 1 medium zucchini sliced for a bit of lightness and nutrition.
  • 1 cup corn kernels fresh, frozen, or canned, to bring a pop of sweetness.
  • 1 large tomato chopped for acidity that brightens the flavors.
  • 1-2 jalapeño peppers chopped (optional) adds a spicy kick if desired.
  • 8 cups beef broth or water to ensure the soup is richly flavored and comforting.
  • 1 tablespoon salt adjust to taste to elevate the dish; start small.
  • 1 teaspoon black pepper for warmth and a touch of heat.
  • 1 teaspoon cumin enhances the dish with its earthy essence.
  • 1 teaspoon oregano brings a hint of herby freshness.
For Garnishing
  • fresh cilantro for a burst of freshness and color on top of your soup.
  • lime wedges serve on the side for an extra zest that highlights the flavors.

Equipment

  • Large Pot

Method
 

Preparation Steps
  1. In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Add 2 lbs of beef shank or chuck roast, cut into chunks, and brown them on all sides for about 5-7 minutes.
  2. Add 1 large chopped onion and 4 minced garlic cloves to the pot, stirring to combine. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
  3. Stir in 2 sliced medium carrots, 2 diced medium potatoes, 1 sliced medium zucchini, 1 cup of corn kernels, and 1 large chopped tomato. Cook for an additional 5 minutes.
  4. Pour in 8 cups of beef broth or water. Bring it to a gentle boil, stirring to prevent sticking and to blend the flavors nicely.
  5. Add 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of cumin, and 1 teaspoon of oregano to the pot. Stir well to combine.
  6. Bring the soup to a vigorous boil, then reduce the heat to low. Cover and let it simmer for about 1 hour, or until the beef is tender.
  7. If desired, add 1-2 chopped jalapeño peppers during the last 10 minutes of cooking for a kick.
  8. Before serving, taste the soup and adjust the seasoning if necessary.
  9. Remove the pot from heat and ladle the Caldo de Res into bowls. Garnish with fresh cilantro.
  10. Serve with lime wedges on the side to squeeze into the soup for extra freshness.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 1200IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Browning the beef well enhances the flavor. Don't rush the simmering process for tender meat.

Tried this recipe?

Let us know how it was!