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Caldo de Res - Mexican Beef Soup

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  • Prep 30 min
  • Total 3 hr 30 min
  • Ingredients 14
  • Servings 8
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Often prepared for Sunday night dinner, caldo de res is a delicious tradition for winter and fall months. Simple ingredients, big flavors and all the comforts of Mom’s cooking come together through this Mexican beef soup. Try out our caldo de res recipe–we hope your family enjoys this hearty offering as much as we always do.
Sonia Mendez Garcia
Updated May 30, 2024
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Ingredients

  • 12 1/4 cups water
  • 1 bone-in beef shank (2 lb)
  • 1 bulb garlic
  • 2 bay leaves
  • 2 to 3 tablespoons salt, divided
  • 3 serrano chiles, roughly chopped
  • 4 white potatoes, cut into 1-inch cubes
  • 1 small white onion, diced
  • 4 carrots, cut into 3/4-inch slices
  • 3 ears fresh corn, husks removed, cleaned, each cut into 3 pieces
  • 4 cups coarsely chopped green cabbage (1-inch pieces)
  • 1/2 cup chopped fresh cilantro, divided
  • 16 corn tortillas
  • 1 large lime, cut into wedges

Directions

  •  
    1
    In a large, heavy pot, add 10 cups of the water, beef shank, garlic, bay leaves, and 1 1/2 tablespoons of the salt. Bring to a boil, skimming the top when needed. Cover, reduce heat and continue cooking 1 1/2 to 2 hours or until the meat becomes tender.
  •  
    2
    Add the serrano chiles, 1/2 teaspoon of the salt, and 1/4 cup of the water to food processor or blender container. Cover, process until smooth; set aside.
  •  
    3
    Once meat becomes tender, remove bay leaves and bulb of garlic. Add the potatoes, onion, carrots, corn and remaining 2 cups of the water to the pot. Season as desired with salt. Bring to a boil, reduce heat and continue cooking until potatoes are fork tender.
  •  
    4
    When potatoes are tender, remove the corn and meat from the soup, transfer to a large bowl, cover to keep warm. Add cabbage and 1/4 cup of the cilantro to the soup. Cook another 10 to 15 minutes, until cabbage becomes tender, but is still crisp. Remove from heat and let rest while you prepare the tortillas.
  •  
    5
    Warm the corn tortillas on a hot comal or griddle and keep warm in a tortilla warmer.
  •  
    6
    Divide the soup into 8 bowls. Add corn and some of the meat to each bowl. Garnish with lime wedges, remaining cilantro, and serrano salsa.

Nutrition Information

No nutrition information available for this recipe
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