Caldo de Res (Mexican Beef and Vegetable Soup)
A big, nourishing pot of beef shank simmered slowly into a clear broth with corn on the cob, potatoes, carrots, courgettes and cabbage. Served with lime, onion, chilli and warm tortillas.
Servings
Ingredients
Nutrition
Per serving
Steps
Start the broth
In a large 8-10 litre stockpot, put the beef, onion, garlic, bay leaves, salt and water. Bring to a boil over high heat, then skim off the grey foam that rises to the top.
- 1.2 kg or short ribs
- 1 white onion, halved
- 4 garlic cloves
- 2 bay leaves
- 2 tsp salt
- 3 litres water
✅ Done when: the broth is boiling and the grey foam has been skimmed off
Simmer the beef
Lower the heat so the broth bubbles gently, cover the pot only partway, and let it simmer for about 2 hours.
- all the beef and broth from step 1
✅ Done when: the meat is fork-tender and starts to pull away from the bone
Add the tomato
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Cook the hard vegetables
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Add the soft vegetables
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Serve
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Start the broth
In a large 8-10 litre stockpot, put the beef, onion, garlic, bay leaves, salt and water. Bring to a boil over high heat, then skim off the grey foam that rises to the top.
- 1.2 kg or short ribs
- 1 white onion, halved
- 4 garlic cloves
- 2 bay leaves
- 2 tsp salt
- 3 litres water
✅ Done when: the broth is boiling and the grey foam has been skimmed off
Simmer the beef
Lower the heat so the broth bubbles gently, cover the pot only partway, and let it simmer for about 2 hours.
- all the beef and broth from step 1
✅ Done when: the meat is fork-tender and starts to pull away from the bone
Add the tomato
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the hard vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the soft vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Cattle arrived in Mexico with the Spanish, and caldo de res grew from the slow-simmered beef stews of Spain mixed with native ingredients like corn, squash and chilli.
Today it's a Sunday and rainy-day classic in homes and fondas (small family restaurants) across the country, often served as the main meal of the day with rice and tortillas.
⭐ Why It's Famous
It is the Mexican answer to chicken soup for the soul: a whole meal in one bowl that people swear can cure colds and hangovers.
💡 Fun Fact
Many Mexicans add a spoonful of red rice right into their bowl of caldo de res.
All over Mexico
23.63°N, -102.55°W
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