Mexican Caldo de Res (beef soup)

This Mexican caldo de res recipe is loaded with beef meat, marrow bones, and tasty vegetables. A comforting, nutritious, and budget-friendly soup perfect to warm you up on chilly days!

this recipe

Caldo de Res is a hearty Mexican soup made of beef meat, bones, and vegetables. This soup has some variations in Mexico that depend on the region and family traditions. In sope places is called cocido or sopa de res, but both names refers to the same dish.

Today I want to show you one of the most popular and traditional ways to make Mexican caldo de res. It is easy and you really don’t need much to make this recipe, the key is finding the right cut of beef because that is where the flavors come from!

Once cooked and your kitchen fills with the amazing aroma of this hearty soup, you can serve it with the traditional sides, such as tortillas, rice, and salsa.

Ingredients

• Beef meat & bones: The traditional recipe calls for soup bones, marrow bones, and beef shank (known as chamberete). But you can also use beef chuck and some cuts with fat; I often use ribs, but you need to ask your butcher to cut them into 3-4 inches pieces.
• Vegetables: You have plenty of options when it comes to vegetables, in Mexico, the most common are calabacitas (Mexican squash), chayotes, carrots, cabbage, potatoes, ejotes (green beans), tomatoes, and corn on the cob. Feel free to swap some of those with other veggies like leeks, zucchini, peas, etc.
• Herbs & aromatics: Garlic, onion, and cilantro were the ones my mother always used and I still make it that way, but in many parts of Mexico they add other fresh herbs and it tastes equally delicious, for example, epazote, marjoram, bay leaves, and thyme, among others.

How to Make Caldo de Res

Wash the meat very well and let it soak for half an hour in water. Discard the soaking water and transfer the meat to a large pot.

Cover with water for about 2 inches (5 cm). Add a tablespoon of salt, garlic, and onion.

Bring to a boil and cook over medium-high heat. With a spoon, discard the foam that will form during the first half-hour of cooking.

Top Tip: Removing the foam helps to clarify the broth and results in a cleaner, more appetizing appearance.

Set the heat to medium-low, cover the pot, and cook for about an hour and a half.

The time of cooking will depend on the type of meat you use, though cuts will take longer, so adjust times accordingly.

While the meat is cooking, prepare the vegetables that you want to add. Wash them, peel them, and cut them into chunks more or less about the same size.

When the meat is nicely cooked and tender, add the vegetables, cilantro, and tomato paste. Stir to combine and push the vegetables to immerse them in the broth.

Continue cooking for another 20-25 minutes or long enough for the vegetables to cook perfectly.

Adjust salt to taste, turn off the heat, and serve in bowls. Read below my suggestions for serving this traditional soup.

Tips & Notes

• Make sure to use soup bones and marrow bones because those are the ones that give this caldo its amazing flavor.
• I recommend soaking the meat and bones in water, for about 30 minutes because it helps to loosen any debris, dirt, or residual proteins, making it easier to skim off impurities during the initial stages of simmering.
• Cut the vegetables into chunks more or less the same size, so they will cook evenly.
• Use a large pot to make this recipe, you will need lots of room for the bones and vegetables.
• I prefer cooking my caldo de res in the stovetop because it allows the flavors to develop slowly as the soup simmers for longer. It can take a couple of hours or more to fully cook, but I love the depth of flavor achieved.
• However, if you’re short on time you can always use an Instant Pot to make this recipe.
• If you want to cut down on calories, allow the caldo to cool down and store it in the fridge overnight. The next day you can discard the fat that has solidified on top and reheat.
• Use large bowls to serve this recipe, you need room for all those veggies, meat, AND the delicious broth!

How to Serve Caldo de Res

You can serve caldo de res any time of the year! Let me share the traditional sides you can make to accompany this dish:

• Mexican red rice (arroz rojo).
• Green rice (arroz verde).
• Arroz blanco.
• Regular or Blue corn tortillas.
• Molcajete salsa.
• Salsa macha.
• Salsa roja.
• And a squeeze of lime for a tangy kick.

Growing up in a coastal state where the weather is hot all year round, you might think my mother will rarely serve this dish to us, but she —like many Mexican moms, used to serve this hot soup even on the hottest days!

My mother will always use large bowls with plenty of vegetables and broth, then serve the meat on top of another bowl with rice. She won’t allow us to eat the rice and meat until we were done with the veggies and broth…oh well :)

Caldo de res is one favorite among us, Mexicans. Along with mole de olla (which is similar but with a tasty chili broth) and caldo de pollo (chicken soup), this recipe has a special place on our hearts.

Store & Reheat

This recipe is perfect to make ahead as it tastes even better the day after! I like to make a double batch and divide them into portions (just for me and my husband), then just reheat when we crave it.

Let me share with you my tips for storing caldo de res leftovers:

• Allow everything to cool to room temperature. Remove from the stove so it will cool faster.
• Place leftovers in a large airtight container or use separate containers for the liquid and solids. I usually store everything together.
• Place in the fridge and store for up to 3-4 days or freeze for up to 2-3 months.

Reheating

• If frozen, transfer the container to the fridge and allow the dish to thaw overnight.
• Place everything into a stock pot and heat it up on your stove over medium-low heat.
• You can also reheat it in a microwave-safe container at 2-3 minutes intervals.

More Mexican Soups

Video

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You can also find the receta de caldo de res in Spanish on this blog.