There are few dishes that feel as comforting as a steaming bowl of Caldo de Res. This traditional Mexican beef soup is packed with tender chunks of beef, hearty vegetables, and a rich broth that tastes like it’s been simmering all day—because it has. It’s the kind of meal that brings everyone to the table, whether you’re warming up on a cold day, feeding a crowd, or just craving a taste of home.

Growing up, Caldo de Res was always one of those meals that filled the entire house with an incredible aroma. The longer it simmered, the better it got. Every family has their own version, but the heart of the dish remains the same: simple ingredients cooked low and slow until they transform into something unforgettable.

The best part? It’s a complete meal in one pot. Tender beef, sweet corn, creamy potatoes, carrots, zucchini, cabbage, and fresh herbs all come together in a savory broth that’s perfect with warm tortillas, rice, and plenty of fresh lime.

What will you need?

• oxtail
• chuck roast or beef shank
• salt
• avocado oil
• white onion
• garlic
• pepper
• jalapeno
• roma tomato
• bay leaves
• Knorr beef bouillon
• Knorr tomato bouillon
• water
• fresh cilantro
• carrots
• calabaza squash
• chayote or zuccini
• gold potatoes
• green cabbage
• corn on the cob
• diced onion, for serving
• diced radish, for serving
• fresh cilantro, for serving
• lime, for serving
• fresh tortillas, for serving
• salsa, for serving

How to make it

Season all sides of the meat with salt. Heat a large pot over medium-high and add in the avocado oil. Once the oil is hot, add in the meat and sear on both sides until a crust forms and some fond is left in the pan. About 3 minutes per side. Add in the onion, garlic, jalapeno, tomato, bay leaves, pepper, and beef and tomato bouillon. Fill the pot with water until everything is submerged. Bring to a simmer.

Simmer for 20 minutes, then skim any impurities that rise to the top of the pot. Cover and continue to simmer for 2-3 hours until the meat is tender.

Add in the carrots, squash, chayote, potatoes, corn, and cabbage. Let simmer another 30 minutes to an hour until the veggies soften. Taste and add more salt if needed.

Serve your caldo in a bowl and garnish with, radish, onion, cilantro, and a squeeze of lime. I love eating this with fresh tortillas and salsa. Hope you enjoy!

Caldo De Res

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Recipe by Zachary Rodriguez Course: MainCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 lb oxtail

• 2 lbs beef shank or chuck roast

• 2 tbsp avocado oil

• 2 tsp salt

• 1 white onion, sliced in half

• 5 garlic cloves

• 2 tsp black pepper

• 2 bay leaves

• 1 jalapeno, sliced in half

• 1 roma tomato, chopped

• 1 tbsp Knorr beef bouillon

• 1 tbsp Knorr tomato bouillon

• water

• 3 carrots, sliced

• 1 calabaza squash, cut into half moons

• 1 chayote, peeled and cut into 1 inch pieces. Zucchini is another option

• 8-10 baby gold potatoes, cut in half

• 1/2 green cabbage, cut into 6 chunks

• 3 stalks of corn, cut into thirds

• a few sprigs of fresh cilantro

• radish, diced for serving

• white onion, diced for serving

• fresh cilantro, for serving

• lime for serving

• fresh tortillas, for serving

• salsa, for serving

Directions

• Season all sides of the meat with salt. Heat a large pot over medium-high and add in the avocado oil. Once the oil is hot, add in the meat and sear on both sides until a crust forms and some fond is left in the pan. About 3 minutes per side. Add in the onion, garlic, jalapeno, tomato, bay leaves, pepper, and beef and tomato bouillon. Fill the pot with water until everything is submerged. Bring to a simmer.
• Simmer for 20 minutes, then skim any impurities that rise to the top of the pot. Cover and continue to simmer for 2-3 hours until the meat is tender.
• Add in the carrots, squash, chayote, potatoes, corn, and cabbage. Let simmer another 30 minutes to an hour until the veggies soften. Taste and add more salt if needed.
• Serve your caldo in a bowl and garnish with, radish, onion, cilantro, and a squeeze of lime. I love eating this with fresh tortillas and salsa. Hope you enjoy!