Caldo de Res, Mexican beef soup, is perfect for our unusually chilly winter. With chunks of tender beef and vegetables, including chayote, this soup is found on menus all across Mexico. Years ago, before we settled here, we would cross the border and drive all day through the desserts of northern Mexico to reach the highlands and jungles further south. As we drove, we would be already thinking about that day’s breakfast and lunch, our mouths almost salivating with anticipation of the upcoming meal, the first real Mexican food since our last trip south. Driving all day was tiring, the northern desserts could become boring. The thought of lunch or dinner was the carrot dangled in front of us. Onward to the next town and its restaurants, with their regional dishes of locally grown and raised chiles, beef, tomatoes, chayote, and more. I guess you could say we travel on our stomachs.
“Chayote?”, you are wondering. Also known as mirliton in France, and vegetable pear in English, it is a common squash south of the border, served in soups or stewed with tomatoes. Its unique appearance sets it off from the more familiar squashes, with tucked-in creases on its wide end. Zucchini makes a good substitute if you can’t find chayote.
Thinly sliced shanks and meaty beef bones make a rich broth. Oscar and Marta at Kenny’s Carniceria know I’m a regular soup maker, so they slice the bones thinly for me. Ask for chambarete (sham-bar-EH-tay) if you are shopping in Mexico. I brown the meat and bones first for richer flavors. I don’t pretend to be a food scientists, so this is the best explanation I can offer: when foods brown, chemical reactions take place, resulting in hundreds of different flavor compounds. This same reaction gives cajeta, (dulce de leche) its marvelous taste.
Caldo de Res — Mexican Beef and Vegetable Soup serves 4-6
- 2 tablespoons olive oil
- 2 lbs. (1 kilo) shank and soup bones, thinly sliced
- 2 quarts water plus more as needed
- 2 teaspoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 1 potato, peeled and cubed
- 1/8 head of small cabbage, chopped
- 1 ear of corn, husked and cut into 4-6 pieces, or slice off kernals
- 1/2 teaspoon dry Mexican oregano
- 1 tomato, chopped
- 1 tablespoon fresh herbs, such as basil, mint, epazote, minced
- salt and freshly ground black pepper to taste
- cilantro for garnish
- Heat oil in large, heavy-bottomed pot and brown meat and bones on all sides, about 15-20 minutes.
- Add water, cover and simmer 1 hour, or until meat is tender (or pressure cook 30 minutes).
- Pour off broth and reserve. Skim off any fat.
- Remove meat from bones when cool enough to handle.
- Heat 1 tablespoon of olive oil in large pot over medium-low heat and cook onion until tender.
- Add garlic and cook 30 seconds, stirring.
- Add carrot, potato, cabbage and corn and reserved broth. Cover and simmer until vegetables are tender, about 20 minutes.
- Add meat, tomato and fresh herbs and simmer 5 minutes more.
- Salt to taste.
- Garnish with cilantro. Serve with lime wedges and warm corn tortillas.
~ For a traditional bowl of caldo de res, vegetable size matters. Cut the pieces into large cubes, slices or chunks for an authentic presentation. Mexican soups are always served with lime wedges and corn tortillas.
~ Of all those bowls of caldo de res we ate while traveling across Mexico, neither of us can ever remember chile being one of the ingredients. For heat, a dish of cooked salsa was brought to the table. Salsa roja would make a nice accompaniment to serve with caldo de res.
~ Again, we have the Aztec Nahuatl language to thank for the word, chayohtli, which became the Spanish word, chayote.
~ Corn, or elote, as it is known in Mexico, is still a foreign vegetable to me. Tough and starchy, it is not the sweet, tender, juicy corn we grew up with north of the border. It is included in the recipe and photo for the purpose of remaining true to the preparation and presentation of caldo de res, but I generally omit it because I simply can’t chew Mexican ears of corn. Mexicanos love their elote, sold roasted on sticks, smeared with mayonnaise, and sprinkled with lime juice and chile powder. I have yet to find one tender enough to chew.
More Warming Mexican Soups
- Oxtail Soup from “Like Water for Chocolate” (cookinginmexico.com)
- Black bean soup with chipotle chile (cookinginmexico.com)
- Albóndigas, Mexican meatballs with tomato and chipotle broth (cookinginmexico.com)
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20 thoughts on “Caldo de res — Mexican beef soup”
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if you prefer a clear broth use soup potato like a yukon instead of a russet whose starchiness will cause a slight gravy effect which each re-heating
Good suggestion. Thank you!
This recipe is almost identical to the one that my Mexican mother-in-law used to make. However, she always added a quartered apple to the recipe-delicious!
Thank you for this tip. I will have to try adding apple the next time I make Caldo de Res.
Oh Kathleen caldo de res is one of my fav childhood meals, we all loved the piping hot bowls at dinner..yummy, thanks for sharing!
Caldo de res is helping to keep us warm during this cold, Mexican winter. I hope you still make it — a wonderful way to bring back a childhood memory.
This looks so tempting to make. I wasn’t aware that chilies weren’t added to soups (Mexican Beef Soup). I love the idea of bring salsa to the table . Thanks for another good tip.
I wished that we could have steaming hot tortilias with our meals.
Not every Mexican dish contains chiles, but you certainly could add chipotle en adobo or add serrano chiles to the onion while it cooks, if you wish. Have you looked for a Mexican grocery store where you live? If there is one, they would know if fresly made tortillas are available in the area. When I am in the States, I can’t bring myself to buy packaged tortillas — they are not the same.
YUM!!! Caldo de res is actually on my weekend menu!!! Your corn tortillas look soooo good! Everything looks yummy!
One of the benefits of living in a town in Mexico is that there is a tortilleria only a few blocks away, where fresh, steaming tortillas roll off the press all morning. Thanks for your compliments. Your words mean a lot to me, coming from Muy Bueno Cookbook.
Mmm, looks delicious, my stomach is grumbling in a big way. All your food looks like it is very tasty. Always.
Thanks, Suzy. If you weren’t so far away, I’d send a bowl of soup over to you.
Looks and sounds wonderful. Will probably make some next week as the weather here is also unseasonably cold and I’ve been into soups lately.
We are still having a very chilly winter on the west coast of Mexico. Soup weather continues for us. I’m not complaining — I know what our summer will be like, so I’ll enjoy our soup weather while I can.
I moved to Iowa from Puerto Vallarta a few years ago and I still miss the Mexican elote in my caldo de res or cocido as we call it in Mexico. The tender, sweet and juicy corn grown here is not a good substitute for the Mexican corn in the cocido. My daughters still miss the elote con mayonnaise and cheese we used to get at the Malecón when we lived there!
I understand. It is all about what we are used to and what we grew up eating. I don’t think you will find Mexican elote in Iowa, a state known for its corn, any more then I will find sweet corn in Mexico. I wish you and I could trade corn. :)
In India they’re call chow chow. We can get chayote squash quite cheap here, I haven’t used it in soups yet. I usually just make chayotes rellenos, It’s funny how you travelled Mexico by your stomach…sounds good to me, so does your soup.
Chayote traveled all over the world from its origins in Mexico, starting with Europeans as they returned home after exploiting and exploring. It goes by a long list of names, depending where you are in the world. In some parts, it is known as chouchou, a phonetic variation of the Indian chow chow.