Devastatingly delicious caldo de res mexican beef soup recipe
The Best authentic Mexican beef soup simmered to perfection with juicy beef, fresh vegetables, and deep savory broth full of traditional flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 8 servings
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
2 lbs bone-in beef shank or NY strip steak, cut into large chunks
2 lbs boneless chuck steak, cut into large chunks (or 4 lbs caldo de res meat mix)
12 cups water (plus more as needed)
1 tbsp salt
1 whole head garlic
1/2 large yellow onion, halved
1/2 head cabbage, cut into 4 pieces
1 zucchini, cut into chunks
2 large potatoes, peeled and chopped
2 large carrots, peeled and chopped
2 yellow corn cobs, cut into 4–5 pieces
1 chayote squash, seeded and chopped
1 small bunch cilantro
2 tsp all-purpose seasoning
1 serrano pepper, sliced (optional)
Lime wedges, for serving
Warm tortillas, for serving (optional)
White rice, for serving (optional)
Instructions
Chop the beef into large chunks and rinse well (skip chopping if using pre-cut mix).
In a large pot, bring water to a light boil over medium-high heat. Skim off any foam that rises to the surface.
Add garlic and onion. Reduce heat slightly and simmer, partially covered, for about 1 hour 30 minutes. Add more water if needed.
While the beef cooks, prepare all vegetables.
After 1 hour 30 minutes, add carrots, potatoes, corn, chayote, cabbage, and cilantro. Ensure cabbage is submerged.
Cook for 10 minutes.
Add zucchini and seasoning. Stir well and cook for another 10 minutes, or until vegetables are tender.
Taste and adjust salt if needed.
Serve hot with lime juice, tortillas, rice, and optional serrano pepper slices.
Notes
Skim impurities early for a clearer broth.
Add water during cooking to maintain desired soup consistency.
Cut vegetables into large chunks to prevent overcooking.
This soup tastes even better the next day as flavors deepen.
