Name: Mexican Comfort
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Cuisine: Mexican
Ingredients: 3 pounds beef shank (or use short rib or beef chuck).; 8-10 cups water.; 1 large onion, roughly chopped.; 2 celery stalks, roughly chopped.; 10 cloves garlic, roughly chopped.; 5 chile de arbol peppers (optional; other dried chiles can be used).; 3 bay leaves.; 1 tablespoon black peppercorns.; 1 tablespoon salt.; 3 potatoes, cut into bite-sized pieces.; 2 carrots, cut into bite-sized pieces.; 2 zucchinis, cut into bite-sized pieces.; 2 jalapeno peppers, sliced (optional).; 2 ears of corn, quartered.; 3 medium tomatoes, cut into bite-sized pieces.; 1/4 head cabbage, chopped.; 8 ounces tomato sauce.; Juice from 1 lime.; Spicy red pepper flakes, fresh chopped cilantro, hot sauce, lime wedges.

Caldo de Res is a traditional Mexican beef soup that's rich in flavor and perfect for cozy meals. This recipe combines tender beef shank with a variety of fresh vegetables, including potatoes, carrots, corn, and zucchini, in a flavorful homemade beef stock. Slow-simmered for maximum depth, the soup is seasoned with chiles, lime juice, and garnished with cilantro and hot sauce for a zesty finish. Ideal for family gatherings or cold days, this hearty soup brings the flavors of Mexico straight to your table.

Caldo de Res (Mexican Beef Soup) — Caldo de res (mexican beef soup) | Myhomemaderecipe.com

If you’re looking for a comforting, flavorful soup, Caldo de Res is an excellent choice. This traditional Mexican beef soup combines tender beef with a variety of vegetables simmered in a rich homemade stock, creating a hearty meal perfect for cold days.

INGREDIENTS

Beef Shank (or Short Rib/Beef Chuck): Provides a rich, tender base, adding depth and flavor to the broth.
Water: Forms the foundation of the stock, allowing the flavors of the beef and vegetables to develop.
Onion (roughly chopped): Adds sweetness and depth to the homemade beef stock.
Celery Stalks (roughly chopped): Adds a mild flavor that balances the richness of the beef.
Garlic Cloves (roughly chopped): Provides a robust, savory note to the stock.
Chiles de Arbol (optional): Adds a hint of spice; use other dried chiles if desired for extra flavor.
Bay Leaves: Adds a subtle earthiness, enhancing the depth of the broth.
Black Peppercorns: Adds mild heat and a touch of spice to the soup.
Salt: Enhances the natural flavors of the stock and soup ingredients.
Potatoes (cut into bite-sized pieces): Adds heartiness to the soup, making it more filling.
Carrots (cut into bite-sized pieces): Adds natural sweetness and color to the soup.
Zucchinis (cut into bite-sized pieces): Adds a fresh, mild flavor and soft texture.
Jalapeño Peppers (sliced, optional): Adds a mild heat that complements the other vegetables.
Corn (quartered): Adds sweetness and texture, giving the soup a classic touch.
Tomatoes (cut into bite-sized pieces): Adds acidity and freshness to the broth.
Cabbage (chopped): Adds bulk and softens beautifully in the soup, enhancing its heartiness.
Tomato Sauce: Adds richness and a touch of acidity to the broth.
Lime Juice: Brightens the flavors and adds a refreshing finish to the soup.

INSTRUCTIONS

Step 1: Make the Homemade Beef Stock: In a large pot, add the beef shank (or chosen beef cuts), water, chopped onion, celery, garlic, chiles de arbol (if using), bay leaves, peppercorns, and salt. Bring the mixture to a boil, then cover, reduce heat, and simmer for 1.5-2 hours. Skim any fat or foam that rises to the top as needed, until the beef is fall-apart tender.
Step 2:: Carefully remove the beef from the pot and set it in a large bowl. Shred the beef from the bones and set the shredded meat aside. Discard the bones.
Step 3:: Strain the beef stock to remove the solids, and discard them. Add the strained stock back to the pot.
Step 4: Make the Caldo de Res (Beef Soup): With the stock simmering, add the potatoes and carrots to the pot. Let them simmer for about 20 minutes, allowing the vegetables to start becoming tender.
Step 5:: Add the zucchini, jalapeno slices (if using), corn, tomatoes, cabbage, and tomato sauce. Simmer for an additional 10 minutes, or until all vegetables are tender to your preference.
Step 6:: Return the shredded beef to the pot and stir in the juice from 1 lime. Allow everything to heat through. Adjust salt as needed to suit your taste.
Step 7:: Serve the Caldo de Res in bowls, garnished with red pepper flakes, fresh cilantro, hot sauce, and lime wedges for added flavor and zest.

Serving and Storage Tips

Serve hot, garnished with fresh cilantro, lime wedges, and a sprinkle of spicy red pepper flakes for added flavor.
This soup pairs well with warm tortillas or crusty bread on the side to soak up the flavorful broth.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium heat, adding a bit of water or beef broth if needed to restore consistency.

Helpful Notes

If you prefer a spicier soup, add more chiles de arbol or include sliced jalapeños as a garnish.
You can customize the vegetables, adding options like chayote, green beans, or bell peppers.
For a richer broth, add a beef bouillon cube during simmering.

Tips from Well-Known Chefs

Chef Rick Bayless suggests using fresh lime juice for a vibrant finish, added just before serving.
Chef Aarón Sánchez recommends garnishing with fresh herbs like cilantro to enhance the soup’s earthy flavors.
Chef Marcela Valladolid advises letting the soup rest for a few minutes after cooking to let the flavors meld.

Why You'll Love This Recipe

This soup is packed with rich flavors from the homemade beef stock and fresh vegetables.
It’s a hearty, nutritious meal, perfect for cold weather and family gatherings.
Easy to customize with your favorite vegetables and spices for a unique touch.

Variations

Try adding chayote or squash for a different texture and flavor.
For a lighter version, use chicken or vegetable stock instead of beef stock.
Swap beef with chicken or pork for an alternative version of this comforting soup.