• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
5 Secrets to Mexican Cooking

sign up to get my top 5 secrets to help you master mexican meals at home!

trending now: March Cooking Challenge!
  • About
  • Press/Advertise
  • Contact

Isabel Eats

Easy Mexican recipes for home cooks

  • Recipes
    • All Recipes
    • Course
      • Breakfast
      • Dinner
      • Sides
      • Desserts
      • Appetizers
      • Drinks
      • Soups & Stews
      • Salads
      • Salsas
      • Sauces and Condiments
    • Diet
      • Gluten Free
      • Low Carb
      • Paleo
      • Vegan
      • Vegetarian
    • Meat
      • Beef
      • Chicken
      • Chorizo
      • Pork
      • Turkey
      • Seafood
    • Occasion
      • Christmas
      • Cinco De Mayo
      • Easter
      • Game Day
      • Summer
      • Thanksgiving
    • Type
      • 30 Minute Meals
      • Mexican Basics
      • Freezer Friendly
      • Grilling
      • Healthy
      • Instant Pot
      • Slow Cooker
      • Enchiladas
      • Tacos
  • Dinners
  • Kitchen Tips
  • Life
  • Shop
  • About
  • Subscribe!

    sign up to get my top 5 secrets to help you master mexican meals at home!

Browse by Course/Type/Diet

  • by course
    • Breakfast
    • Dinner
    • Sides
    • Desserts
    • Appetizers
    • Drinks
    • Soups & Stews
    • Salads
    • Salsas
    • Sauces & Condiments
  • by type
    • 30 Minute Meals
    • Mexican Basics
    • Freezer Friendly
    • Grilling
    • Healthy
    • Instant Pot
    • Slow Cooker
    • Enchiladas
    • Tacos
  • by meat
    • Beef
    • Chicken
    • Chorizo
    • Pork
    • Turkey
    • Seafood
  • by diet
    • Gluten Free
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
  • by occasion
    • Christmas
    • Cinco De Mayo
    • Easter
    • Game Day
    • Summer
    • Thanksgiving
Jump to latest Browse All Recipes
HomeRecipesSoups & Stews

Caldo de Res

rate recipe Shareshare
Share on:
2053 shares
By: IsabelPosted: 12/22/22

This post may contain affiliate links. Read my disclaimer.

Jump to Recipe
Caldo de Res

Caldo de Res, or Mexican beef soup, is a healthy and budget-friendly soup made with a flavorful beef broth and squash, corn, carrots, cabbage and potatoes.

Caldo de Res in a bowl garnished with cilantro and a lime wedge.

It’s caldo de res season, friends!

There’s nothing more comforting than a big bowl of this brothy veggie-filled soup on a chilly day. Filled with hearty vegetables and made with bone-in beef shank, this soup is filled with vitamins and nutrients, along with lots of great flavor!

What is Caldo de Res?

Caldo de Res is a Mexican beef soup made with a flavorful beef broth and filled with lots of vegetables such as squash, corn, carrots, cabbage and potatoes. This soup uses bone-in beef shank, giving the broth a great layer of flavor from the marrow and tender beef.

Ingredients in Caldo de Res

Ingredients You’ll Need

  • Bone-in beef shank: Caldo de Res traditionally uses bone-in beef shank, or chamberete, because of it’s use of meat, bone, cartilage, and connective tissue, all of which add great vitamins and nutrients to the bone broth. If you can’t find beef shank, you can use beef chuck or even ribs since they both have good ratios of fat.
  • Vegetables: Caldo de Res usually features lots of healthy and hearty vegetables like ears of corn, zucchini, carrots, cabbage and potatoes.
  • Garlic, bay leaves, tomato paste, cilantro: These staple ingredients add great flavor to the soup broth.
  • Limes and hot sauce: Garnish your Caldo de Res with lime to add some bright citrus flavor, and don’t forget the hot sauce for a spicy kick. I like using a few dashes of Tabasco, but you can use whichever brand you prefer.

How to make caldo de res

Step 1: In a large Dutch oven or soup pot, add water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer and continue cooking for 1 1/2 to 2 hours, or until the meat tender.

Step 2: Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a medium bowl and set aside to cool slightly.

Cooked bone-in beef shank in a bowl for Caldo de Res recipe.

Step 3: Add the potatoes, corn, zucchini, carrots, cabbage, cilantro, and tomato paste to the broth. Stir together until the tomato paste has completely dissolved.

Step 4: Bring soup to a boil, reduce heat to a low, cover, and cook for 15-20 minutes until all the vegetables are tender and cooked through.

A large soup pot filled with zucchini, carrots, cabbage, cilantro and more for Caldo de Res.

Step 5: While the vegetables are cooking, remove the bones and any tough sinewy pieces from the beef shank and discard. Cut the tender meat into small bite-sized chunks and add them back into the pot when the vegetables are fully cooked.

Stir everything together and taste. Season with more salt if necessary before serving.

Cooked caldo de res in a soup pot ready to serve.

How to serve caldo de res

I recommend serving the caldo in large bowls, making sure that each bowl gets a little bit of everything!

Garnish each bowl with more fresh cilantro, freshly squeezed lime juice, and a few dashes of hot sauce.

Bolillo or corn tortillas pair well with this soup, and make a great side to soak up some of the broth while eating.

It’s also common to serve Caldo de Res with a scoop of Mexican rice right in the bowl!

Caldo de Res in a bowl served with chunks of carrot, zucchini, potatoes, cilantro, and more.

Tips and Substitutions

  • Try to cut the vegetables in about the same size so that they cook evenly.
  • Feel free to use any vegetables you have on hand! Green beans, peas, peppers, and anything you’ve got in the fridge will work.
  • If you can’t find bone-in beef shank, you can use bone-in beef chuck or ribs since they both have good ratios of fat. Make sure you use a cut of beef with bone because that’s what give the broth a wonderful flavor!

Storing, Freezing, and Reheating

To store, transfer soup to an airtight container and refrigerate for up to 5 days.

To reheat, simply place the soup in a pot and heat it on the stovetop until warmed through. Alternatively, you reheat a bowl of soup at a time in 1-minute intervals. It should be heated through after 3 minutes or so. 

To freeze, place the soup in an airtight container or a sealed freezer-safe bag. It can stay frozen for 3 months. Let it thaw completely in the fridge before reheating.

More Soup Recipes

  • Caldo de Pollo
  • Albondigas
  • Pozole Rojo
  • Sopa de Fideo

Recipe

4.69 from 35 votes

Caldo de Res

Serves: 8 servings
Print
Rate
Caldo de Res in a bowl.
Prep: 30 minutes
Cook: 2 hours 30 minutes
Total : 3 hours
Caldo de Res is a Mexican beef soup made with a beef broth and filled with lots of vegetables such as squash, corn, carrots, and cabbage.

Ingredients

  • 12 cups water
  • 2 ½-3 pounds bone-in beef shank
  • 4 cloves garlic
  • 2 bay leaves
  • 1 tablespoon kosher salt
  • 4 medium carrots, sliced into thick coins
  • 3 medium ears of corn, shucked and halved
  • 2 medium potatoes, cut into eighths (Idaho, Russet or Yukon Gold)
  • 2 medium zucchini, cut into thick chunks
  • ¼ head green cabbage, cut into chunks
  • 1 handful cilantro, plus more for serving
  • 1 tablespoon tomato paste
  • 4 limes, halved, for serving
  • hot sauce, for serving

Instructions

  • In a large Dutch oven or pot, add the water, beef shanks, garlic, bay leaves, and salt. Bring to a boil, cover, reduce heat to a low simmer, and cook for 1 ½ to 2 hours, until the meat is tender.
  • Skim off and discard any white or brown foam floating at the top of the pot as well as the bay leaves and garlic cloves. Transfer the cooked bone-in beef shank to a bowl and set aside to cool slightly.
  • Add the carrots, corn, potatoes, zucchini, cabbage, cilantro, and tomato paste to the pot. Stir until the tomato paste has fully dissolved. Bring the soup to a boil, reduce heat to a low simmer, and cook for 15-20 minutes, until all the vegetables are tender and cooked through.
  • While the vegetables are cooking, remove the bones and any tough sinewy pieces from the beef shank and discard. Cut the tender meat into small bite-sized chunks and add them back into the pot when the vegetables are fully cooked.
  • Stir everything together and taste. Season with more salt if necessary.
  • Serve soup in large bowls, making sure that each bowl gets a little bit of everything. Top each bowl with more fresh cilantro, freshly squeezed lime juice, and a few dashes of hot sauce if desired.

Isabel’s Tips:

  • For easier serving, remove the cooked corn from the soup, cut off the kernels and add them back into the soup. Discard the cobs.
  • Feel free to use any vegetables you have on hand! Green beans, peas, peppers, and anything you’ve got in the fridge will work.
  • If you can’t find bone-in beef shank, you can use bone-in beef chuck or ribs since they both have good ratios of fat. Make sure you use a cut of beef with bone because that’s what give the broth a wonderful flavor!

Nutrition Information

Serving: 1/8th of recipe Calories: 275kcal (14%) Carbohydrates: 30g (10%) Protein: 28g (56%) Fat: 6g (9%) Saturated Fat: 2g (10%) Polyunsaturated Fat: 0g Monounsaturated Fat: 0g Trans Fat: 0g Cholesterol: 45mg (15%) Sodium: 137mg (6%) Potassium: 661mg (19%) Fiber: 5g (20%) Sugar: 7g (8%) Vitamin A: 5950IU (119%) Vitamin C: 57.8mg (70%) Calcium: 40mg (4%) Iron: 6.3mg (35%)
Author: Isabel Eats
Course:Soup
Cuisine:Mexican
Caldo de Res in a bowl.
Did you Make my Caldo de Res?Leave a comment below and tag @isabeleats on social media!
@isabeleats

You may also like…

  • Caldo de pollo in a bowl topped with cilantro
    Caldo de Pollo
  • A white bowl filled with sopa de fideo (also known as mexican noodle soup) topped with cilantro.
    Sopa de Fideo
  • Cafe de olla (traditional Mexican coffee) in a mug with a cinnamon stick.
    Café de Olla
  • These Mexican Slow Cooker Chipotle Beef Tinga Tacos are easy to make and are simmered in a slow cooker with chipotle chiles and fire roasted tomatoes. Perfect for an easy, weeknight meal!
    Slow Cooker Beef Tinga
free ebook!

download my top 10 recipes book

Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes!

Get My Copy!

Download my top 10 easy Mexican recipes!

Pan de Elote stacked on top of one another on a plate.
Previous Post
Pan de Elote
Torrejas (Mexican French Toast)
Next Post
Torrejas (Mexican French Toast)

Reader Interactions

Leave a Comment Cancel reply

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!
Recipe Rating:




  1. Karen says

    Posted on 2/5 at 9:15 pm

    5 stars
    My 15 yr old granddaughter made this tonight. It was her first time making soup and it was sooooo delicious!!!!!!
    We also made the Mexican rice to go with, OMG, was perfect!!!
    Will definitely be making this again

    Reply
  2. Sam C says

    Posted on 1/30 at 10:10 pm

    5 stars
    This is the same way I make it, I learned from my mother. I did learn to cook the meat a little longer and add the bay leaves. Thanks for the information.

    Reply
  3. Olga Sanchez says

    Posted on 1/15 at 12:56 pm

    5 stars
    I made this caldo for my family, this is the first time I’ve made it exactly like the recipe says and my husband thought it was the best tasting Caldo I’ve ever made.

    Reply
    • Theresa says

      Posted on 8/31 at 8:17 pm

      5 stars
      I just made your Caldo de Res and give it 5 stars! This is the same caldo I ate in Boyle Heights in my college days in LA in the 1980’s when we used to try all the neighborhood ethnic foods on the weekend. I look forward to trying more of your recipes!

      Reply
      • Ana @ Isabel Eats says

        Posted on 9/6 at 2:37 pm

        Hi Theresa, thank you so much!

        Reply
  4. Cecilia A Hanks says

    Posted on 5/25 at 4:49 pm

    My grandma made the best caldo. I make it, but it’s just not the same as hers. Tje ultimate comfort food with homemade tortillas.

    Reply
  5. Lauro says

    Posted on 3/7 at 3:38 pm

    5 stars
    Excellent!!! Brings back childhood memories. Thank you. 🥳

    Reply
  6. Jorge says

    Posted on 2/25 at 8:11 pm

    5 stars
    I just finished cooking it… amazing taste! Thank you. It’s a repeat!

    Reply
  7. debralmcbryde says

    Posted on 2/11 at 4:02 pm

    Isabel, I hate to be the one to inform you, as I am not Mexican, but you have to start the beef shanks in hot oil. They need to be browned evenly on both sides. Then remove the meat and add the broth to the pan and release all the brown bits from the bottom of the pan. The flavor from this browning process is priceless!!!

    Reply
    • Jennifer says

      Posted on 4/30 at 4:17 pm

      One of the trademarks of caldo de res is the clear and clean tasting broth, which is why you do not sear before making the broth, just like in other delicious soups like pho! Of course you can cook however you like, that’s the beauty of cooking! but the recipe is correct.

      Reply
  8. Alex Meza says

    Posted on 2/5 at 1:33 pm

    5 stars
    I have made a few of the recipes, they are simple and very easy to make. My family has enjoyed them so much, I will make more of them and take the credit, even though I tell them that they are your hard work and your passion. Thank you so much for sharing them.

    Reply
  9. Olga Sanchez says

    Posted on 1/19 at 6:26 am

    5 stars
    I made this caldo and it was the best caldo I’ve ever made! My husband really liked it, in fact we finished it all which we never do whenever I make any kind of caldo. I made it exactly how your recipe says and it was fabulous.

    Reply
  10. Nancy Rosas says

    Posted on 11/1 at 1:42 pm

    5 stars
    Just made this and absolutely right in putting a bit of Tabasco sauce!
    Husband loved it!
    Soooo good wonderful receipe!

    Reply
  11. Dennise Zayas says

    Posted on 5/24 at 6:16 pm

    5 stars
    I made this for my whole family and we loved it! Definitely going to make this again soon 🙂

    Reply
  12. Roz Romero says

    Posted on 5/19 at 5:26 pm

    5 stars
    Hands down… the perfect recipe for Caldo de Res ✌🏼

    Reply
    • Isabel says

      Posted on 5/19 at 5:48 pm

      Thank you so much!

      Reply
  13. Jeff in Houston says

    Posted on 2/21 at 5:06 pm

    5 stars
    Well, well, well…yet again…am making this recipe.

    For the 10th time since I found it last summer!

    Ms. Isabel…this is the best Caldo recipe I have ever used. Authentic!

    Yum!

    Respect!

    Reply
  14. Sarah Morgan says

    Posted on 12/4 at 9:21 pm

    Could I make this with Chicken?

    Reply
    • Isabel says

      Posted on 5/14 at 4:04 pm

      Hi Sarah, there’s actually a chicken version! Here’s the recipe for Caldo de Pollo.

      Reply
  15. Jeff in Houston says

    Posted on 12/2 at 4:08 pm

    5 stars
    After I found and tried this recipe…it will be the ONLY one I use! The flavors are awesome and goes real well with crumbled queso casero rolled up in hot flour tortillas. Only change I made is to add 3 or 4 jalapeños (cut into thirds…leave the seeds) for a great kick (if you like it spicy)!

    I make this about once a week or so.

    Thanks for the awesome recipe. Comer bien, con mucho gusto!

    Reply
    • Isabel says

      Posted on 5/14 at 3:40 pm

      I’m so happy you loved it, Jeff!

      Reply
  16. Mimi says

    Posted on 11/1 at 9:55 am

    5 stars
    Thank you for the recipe.. will try it tonight.

    Reply
  17. Ray Jacob says

    Posted on 3/11 at 8:42 pm

    how about Sonora Gallina pinta?

    Reply
  18. Jane says

    Posted on 3/2 at 3:52 pm

    Got in a hurry n cooked everything together still came out good but a bit greasy for my taste is there any way to solve this?

    Reply
    • Ana @ Isabel Eats says

      Posted on 2/21 at 11:48 am

      Hi Jane! In steps 1 and 2 where you cook the beef and seasonings first before the vegetables helps with that!

      Reply
  19. Ethel Grimes says

    Posted on 1/17 at 1:31 pm

    5 stars
    I was so glad to find this recipe! I love caldo de res and caldo de pollo, but I’m alarmed by the high amount of sodium in some of their recipes. This one looks both tasty and healthy, and I look forward to making it this winter!

    Reply
    • Isabel says

      Posted on 1/27 at 2:37 pm

      Thanks, Ethel. I really hope you like it!

      Reply

Primary Sidebar

Isabel Orozco-Moore, Founder of Isabel Eats
¡Hola!

i’m isabel

A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

Read More

Notice: JavaScript is required for this content.

free email series!

5 Secrets to Mexican Cooking

My top 5 secrets to help you master Mexican meals at home in no time!

Sign me up!

Sign up to get My top 5 secrets to help you master Mexican meals at home in no time!

Notice: JavaScript is required for this content.

Authentic Recipes

This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo)

Chile Verde Recipe

Masa for Tamales

Masa for Tamales

Six bolillo breads on a baking sheet ready to eat.

Bolillo Bread (Mexican Rolls)

Pozole verde in a bowl topped with shredded cabbage, sliced radishes, cilantro, and lime juice.

Chicken Pozole Verde

Pozole Rojo (Red Posole) recipe

Pozole Rojo Recipe

Cooked Mexican rice in a pot with peas mixed in.

Authentic Mexican Rice

Reader Favorites

Beef empanadas on a plate served with a side of guacamole.

Beef Empanadas

Chile relleno on a plate with red salsa.

Chile Relleno Recipe

Cooked canned black beans with tomatoes, onions and garlic in a bowl.

How to Cook Canned Black Beans

Chicken enchiladas in a baking dish topped with cilantro.

Easy Chicken Enchiladas

Juicy pork carnitas in warm corn tortillas topped with cilantro, onions and limes.

Easy Carnitas Recipe

Conchas in a bowl ready to be eaten.

Conchas (Mexican Sweet Bread)

Opens in a new window Opens an external site Opens an external site in a new window

5-star faves

Frozen margaritas in glasses topped with lime wedges.

Frozen Margaritas

These were absolutely delicious. So fresh and the perfect amount of sweetness.

A bowl of borracho beans

Borracho Beans

These beans are delicious! Garlic, onion, beer and bacon…you can’t go wrong, lol! I loved these!

Chile Colorado

This recipe is so perfect and delicious. My entire family loved it! Big kudos to you for such an authentic masterpiece!

follow along @isabeleats

Favorites

  • Tacos
  • Sides
  • 30 Minute Meals
  • Desserts
  • Drinks
  • Salsas

Browse By Meat

  • Chicken
  • Beef
  • Pork
  • Seafood
  • Turkey
  • Chorizo
Back to Top
  • About
  • Press
  • Disclaimer
  • Privacy
© 2023 Isabel Eats Site Credits Designed by Melissa Rose Design Developed by Once Coupled