Mexican Beef Soup, also known as Caldo de Res, is a traditional Mexican beef soup made with bone-in beef, fresh vegetables, and a clear, flavorful broth. It’s a classic Mexican comfort food that families have cooked for generations, especially during cold weather or when someone needs a nourishing meal.
Unlike regular beef soup, caldo de res is lighter, clearer, and more natural in taste. The flavor comes from slow-simmered beef shanks, not heavy spices. Large pieces of corn, zucchini, cabbage, carrots, and potatoes are added near the end, keeping them tender but not mushy. This authentic Mexican beef soup is usually served with lime wedges, fresh cilantro, and warm tortillas, making it both simple and deeply satisfying. It’s hearty, healthy, and truly comforting.
Why This Traditional Caldo de Res Recipe Works
This traditional caldo de res recipe works because it focuses on slow cooking and simple ingredients. Using bone-in beef shanks adds deep flavor and natural richness to the broth without needing heavy spices. As the beef slowly simmers, it releases collagen and nutrients, creating a clear yet hearty soup.
Another reason this Mexican beef soup works is the balance between broth and vegetables. Vegetables are added later, so they stay tender and fresh, not overcooked. This keeps the soup light but filling.
Unlike rushed recipes, this method allows flavors to develop naturally. That’s why authentic Mexican beef soup tastes comforting, clean, and satisfying every time. Simple steps, real ingredients, and patience make all the difference.
Ingredients You’ll Need for Authentic Mexican Beef Soup
To make authentic Mexican beef soup, you need fresh, basic ingredients that work together naturally. The heart of caldo de res is bone-in beef, which creates a rich, clear broth. Fresh vegetables add texture, color, and nutrition without overpowering the soup.
This Mexican beef soup recipe relies on everyday produce, not complicated seasonings. Corn on the cob, zucchini, cabbage, carrots, and potatoes are traditional and commonly used in Mexican homes. Simple aromatics like garlic, onion, and cilantro enhance flavor without making the broth heavy.
Using fresh ingredients is key. Avoid processed items or pre-seasoned broths. When everything cooks slowly together, you get a hearty Mexican soup that tastes clean, nourishing, and comforting—just like it’s meant to.
- 10 cups water divided
- 2½ lb beef bone-in shanks and roast;
- 1 onion quartered
- 2 garlic cloves
- 1 bay leaf
- 1 tbsp salt
- 1 medium zucchini chopped
- 1 medium yellow squash chopped
- 2 small russet potatoes chopped
- 2 large carrots peeled and diced
- 2 roma tomatoes chopped
- ¼ large cabbage chopped
- 2 ears of corn cut in half
- cilantro handful
- 4 oz tomato sauce
Best Beef Cuts for Caldo de Res
The best beef for caldo de res is always bone-in meat. Beef shanks are the top choice because they add flavor, richness, and body to the broth. As they simmer, the bones release collagen, creating a naturally rich soup.
Short ribs are another great option. They are slightly meatier and still provide excellent flavor. If you can’t find these cuts, you may use bone-in chuck as a substitute, though the broth may be lighter.
Avoid lean cuts like sirloin. They dry out quickly and won’t give the soup its signature taste. Choosing the right beef is essential for making a traditional Mexican beef soup recipe that’s flavorful, comforting, and authentic.
Traditional Vegetables Used in Caldo de Res
Traditional caldo de res includes large-cut vegetables that hold their shape while cooking. Corn on the cob is essential—it adds sweetness and makes the soup feel hearty. Zucchini provides softness without overpowering the broth.
Cabbage is added near the end, giving the soup light texture and freshness. Carrots and potatoes make the soup filling and comforting. These vegetables are not blended or mashed; they are served whole or in big chunks.
This style makes Mexican beef soup different from regular beef soup. Each vegetable keeps its identity, flavor, and texture. Together, they create a balanced beef soup with vegetables that looks beautiful and tastes even better.
Seasonings & Aromatics
Seasoning Mexican beef soup is simple but important. The base flavors come from garlic, onion, salt, and fresh cilantro. These aromatics enhance the broth without overpowering the natural beef flavor.
Unlike many soups, caldo de res does not rely on heavy spices. There’s no need for chili powders or complex blends. The goal is a clean, nourishing broth that tastes natural and comforting.
Salt should be added gradually and adjusted at the end. This prevents over-seasoning as the broth reduces. Fresh cilantro is often added during cooking and again when serving. These simple seasonings are what make authentic Mexican beef soup so soothing and satisfying.
Step-by-Step Instructions (Stovetop Method)
Start by placing bone-in beef shanks in a large pot and covering them with water. Bring to a gentle boil, then reduce to a low simmer. Skim off any foam that rises to the top—this keeps the broth clear.
Add onion, garlic, and salt, then simmer for about 60–90 minutes until the beef is tender. Next, add corn and carrots, cooking until slightly soft. Add potatoes, zucchini, and cabbage last so they don’t overcook.
This slow process creates a clear, flavorful Mexican beef soup. Avoid boiling hard. A gentle simmer ensures tender meat, clean broth, and perfect vegetables every time.
Step 1:
Place the bone-in beef shanks in a large pot and cover them fully with water.
Step 2:
Bring the water to a gentle boil, then immediately reduce the heat to a low simmer. Skim off any foam that rises to the surface to keep the broth clear.
Step 3:
Add the onion, garlic, and salt to the pot. Simmer gently for 60–90 minutes, or until the beef becomes tender.
Step 4:
Once the beef is tender, add the corn and carrots. Cook until they are slightly soft.
Step 5:
Add the potatoes, zucchini, and cabbage last. Simmer just until the vegetables are tender but not overcooked.
Step 6:
Maintain a gentle simmer throughout the cooking process. Av
Optional Cooking Methods
Slow Cooker Caldo de Res
For an easy version, slow cooker caldo de res is a great option. Add beef shanks, onion, garlic, and water to the slow cooker. Cook on low for 8 hours or high for 5 hours until the meat is tender.
Add vegetables during the last 1–2 hours so they don’t turn mushy. This method creates a rich, comforting Mexican beef soup with very little effort. It’s perfect for busy days or meal prep.
Instant Pot Mexican Beef Soup
An Instant Pot Mexican beef soup saves time without losing flavor. Use the sauté function to release impurities, then pressure cook the beef for about 40 minutes. Release pressure naturally and add vegetables using sauté mode.
This method delivers tender beef and a clean broth quickly, making it ideal for weeknight cooking.
How to Serve Mexican Beef Soup the Traditional Way
Traditional caldo de res is served simply and fresh. The broth and solids are often served together, but some families separate them for better control. This allows each person to adjust how much broth or vegetables they want.
Lime wedges, chopped cilantro, and sliced jalapeños are served on the side. A squeeze of lime brightens the soup and enhances flavor. Warm corn tortillas or crusty bread are always served alongside.
This serving style makes Mexican beef soup interactive and comforting. Everyone customizes their bowl, making the meal feel warm, personal, and satisfying—just like in a Mexican home.
Flavor Tips From Mexican Home Cooking
To make the best authentic Mexican beef soup, timing is everything. Add vegetables in stages so they stay tender, not soft. Corn and carrots go in first, while zucchini and cabbage go last.
Always keep the heat low. A gentle simmer keeps the broth clear and flavorful. If the soup boils too hard, it can turn cloudy and lose its clean taste.
Taste and adjust salt at the end, not the beginning. This gives you better control. A squeeze of lime just before serving enhances all the flavors. These small tips turn a simple caldo de res recipe into a truly special dish.
Common Mistakes to Avoid When Making Caldo de Res
One common mistake is boiling instead of simmering. High heat makes the broth cloudy and toughens the meat. Always cook Mexican beef soup gently.
Another mistake is using lean beef. Without bones and fat, the broth lacks depth and richness. Bone-in cuts are essential for authentic flavor.
Overcooking vegetables is also a problem. Adding them too early makes them mushy and dull. Lastly, skipping garnishes like lime and cilantro can make the soup taste flat. Avoid these mistakes to enjoy a clear, flavorful, and comforting traditional caldo de res.
Variations of Mexican Beef Soup
Caldo de res is easy to customize. For a vegetable-heavy version, add more cabbage, carrots, or green beans. For a low-fat option, skim excess fat after cooking.
If you like heat, add jalapeños or serrano peppers while cooking. For a budget-friendly Mexican beef soup, use fewer vegetables and affordable bone-in cuts.
These variations keep the soup flexible while staying authentic. No matter the version, the base remains the same—slow-simmered beef, fresh vegetables, and a clear broth. That’s what makes Mexican beef soup timeless and adaptable.
Storage, Freezing, and Meal Prep Tips
Mexican beef soup stores well and tastes even better the next day. Keep leftovers in an airtight container in the refrigerator for up to 4 days.
For freezing, it’s best to store the broth and meat separately from vegetables. This prevents vegetables from becoming mushy when reheated. Freeze for up to 3 months.
Reheat gently on the stove over low heat. Avoid boiling. These tips make caldo de res perfect for meal prep while keeping flavor and texture intact.
FAQs About Mexican Beef Soup (Caldo de Res)
Is caldo de res spicy?
No, it’s mild. Spice is added at the table.
Can I freeze Mexican beef soup?
Yes, especially the broth and meat.
What’s the best beef cut?
Beef shanks are best.
Is it healthy?
Yes, it’s rich in protein and vegetables.
Can I make it ahead of time?
Absolutely. It tastes better the next day.
Final Thoughts: Why Caldo de Res Is the Ultimate Mexican Comfort Soup
Caldo de res is more than just a soup—it’s Mexican comfort food at its best. With simple ingredients, slow cooking, and traditional methods, this authentic Mexican beef soup delivers warmth, nutrition, and deep flavor.
It’s easy to customize, perfect for families, and ideal for any season. Whether you make it on the stovetop, slow cooker, or Instant Pot, the result is always comforting and satisfying. This timeless recipe proves that simple cooking creates the best meals.
