Caldo de res: A comforting and nutritious mexican beef soup

Caldo de Res, sometimes called also Cocido is a mexican nutritious and budget-friendly soup loaded with beef meat and different vegetables. The broth is so delicious and full of flavor thanks to the bones used to make this hearty soup.

What is mexican caldo de res?

Caldo de Res A.K.A Cocido is a hearty mexican soup made with with beef meat and bones. The dish is very versatile and include so many variations from around Mexico. Vegetables are added depending in what’s in season, personal preferences and even dietary styles.

Caldo de Res is well know in every latinoamerican cuisine, most likely is because we inherited from spain. Every country will have their own version but today I want to share how a traditional Mexican Caldo de Res is made.

My mom’s Caldo de Res

One of my most loved memories about my mom and her cooking is Caldo de Res. Growing up in a State where the weather is hot almost all year, you might think she will rarely make this type of dish at home, but truth is, my mom, like many mexican moms used to serve Caldo de Res even if it was 100+°F outside!.

I remember coming back from school, sweaty and thirsty and craving something fresh to eat and my mom will put in front of me a huge steaming bowl loaded with vegetables. Oh boy…the vegetables. I hate them. Every single one of them.

My mom used to serve Caldo de Res with arroz rojo and salsa de molcajete. She will always serve the meat alongside with the rice, but ONLY after we’ve eaten the broth and the vegetables.

But well, all those are now memories and actually, I love, truly love, caldo de res. Specially because is a dish so easy to make here where I live because I can find easily all ingredients. Of course, unlike my mom, I only make it in the coldest months.

Ingredients

THE MEAT. Depending on where you live, you will have to find a cut that is similar to chamberete (beef shank). Here in Italy I ask for carne per bollito and I always ask for the bones separately (ossa per bollito). In some countries people use to buy ossobuco. No matter what beef cut you decide to use, I strongly suggest to add beef bones because there’s where all flavor is!.

VEGETABLES. You can add the vegetables that you like the most or that you have on hand. Zucchini, chayotes, carrots, cabbage, potatoes, green beans, peas, etc.

FLAVORS. Garlic, onion, and cilantro were the ones my mom used to add in her broth. I still prepare it that way, but in many parts of Mexico they add other fresh herbs and it tastes equally delicious, for example epazote, marjoram, thyme, etc.

How to Make Caldo de Res Recipe

Wash the meat very well and let it soak for half an hour in water. Discard the soaking water and put it in a large pot well covered with water of about 2 inches (5 cm).

Add a tablespoon of salt, garlic, onion and cilantro (or whatever other herb you decide to add). Put the meat to cook over high heat. With a spoon discard the foam that will form during the first half hour of cooking. Lower the heat to medium low, cover the pot and cook for about an hour and a half.

While the meat is cooking, prepare the vegetables that you want to add. Cut them into pieces as you prefer, into large cubes or long pieces.

When the meat will be tender and this depends on the type of cut you have used, add the vegetables. If the meat is still not tender after 1 hour and a half, continue cooking, checking that there is enough liquid to cover the meat.

Continue cooking for another 20-25 minutes or long enough for the vegetables to cook perfectly. Add salt if necessary and make sure there is enough liquid to almost cover the ingredients.

mexican caldo de rest in a pot.

Turn off the stove and serve hot.

How to serve Caldo de Res

I strongly suggest to serve this hearty dish with corn tortillas and mexican rice. You can choose what kind of rice you prefer since it can be served with red rice, white rice and even green rice if you like.

A nice, spicy salsa is a must so a squeeze of lime!. The typical sauce to serve with Cocido is Salsa de Molcajete, it makes the dish even more outstanding. But if you want something more smokey and spicy try this chile de árbol sauce.

Caldo de Res Recipe

Caldo de Res, sometimes called also Cocido is a mexican nutritious and budget-friendly soup loaded with beef meat and different vegetables. The broth is so delicious and full of flavor thanks to the bones used to make this hearty soup.
PREP 15 minutes
COOK 3 hours
TOTAL 3 hours 45 minutes
5 from 3 votes
Print Pin Rate
Servings: 6

Ingredients 

  • 1 kg (2.2 lb) beef shank
  • 650 gr (1.5 lb) marrow bones
  • 2 fresh corn in the cob
  • 2 medium potatoes
  • 3 medium carrots
  • ½ small cabbage
  • 4 mexican squash (or zucchini)
  • 1 medium tomato
  • 200 gr (1 cup) green beans
  • 60 gr (½ cup) peas
  • 1 medium onion
  • 2 garlic cloves (peel on)
  • cilantro
  • salt

Instructions

  • Wash the meat very well and let it soak for half an hour in water. Discard the soaking water and put it in a large pot well covered with water of about 2 inches (5 cm).
  • Add a tablespoon of salt, garlic, onion and cilantro (or whatever other herb you decide to add). Put the meat to cook over high heat. With a spoon discard the foam that will form during the first half hour of cooking. Lower the heat to medium low, cover the pot and cook for about an hour and a half.
  • While the meat is cooking, prepare the vegetables that you will add. Cut them into pieces as you prefer, into large cubes or long pieces.
  • When the meat will be tender and this depends on the type of cut you have used, add the vegetables. If the meat is still not tender after 1 hour and a half, continue cooking, checking that there is enough liquid to cover the meat.
  • Continue cooking for another 20-25 minutes or long enough for the vegetables to cook perfectly. Add salt if necessary and make sure there is enough liquid to almost cover the ingredients.
  • Turn off the stove and serve hot.

notes

HOW TO SERVE CALDO DE RES
I strongly suggest to serve this hearty dish with corn tortillas and mexican rice. You can choose what kind of rice you prefer since it can be served with red rice, white riceand even green rice if you like.
A nice, spicy salsa is a must so a squeeze of lime!. The typical sauce to serve with Cocido is Salsa de Molcajete, it makes the dish even more outstanding. But if you want something more smokey and spicy try this chile de árbol sauce.
Nutrition
Calories: 670kcal
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4 Comments

  1. 5 stars
    Made this last night and it was so delicious! I totally fell in love with this Mexican soup! Thanks a lot for sharing the recipe

  2. 5 stars
    Thank you, I used beef shank as you suggested. I didn’t have bones and couldn’t buy some so I went without.

    It was delicious! One of the most amazing soups out there. I also made red rice and salsa btw :)

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