Craving a taste of authentic Mexican comfort food? Look no further than Mexican Beef Soup, or as it’s lovingly known in Mexico, Caldo de Res. This isn’t just any soup; it’s a deeply flavorful and nourishing broth packed with tender beef, vibrant vegetables, and a hint of traditional Mexican spices. Perfect for a chilly evening or whenever you need a hearty and satisfying meal, Caldo de Res is a culinary hug in a bowl.
Hearty Caldo de Res served in a bowl with cilantro and lime garnish
This recipe for Mexican Beef Soup is wonderfully simple to prepare, yet delivers an incredibly rich and complex flavor that will transport you straight to a Mexican cocina. The key to a truly exceptional Caldo de Res lies in using quality beef and allowing it to simmer slowly, developing a deep, savory broth. We’ll guide you through each step to create this classic dish in your own kitchen.
What Makes This Mexican Beef Soup Special?
Caldo de Res is more than just a soup; it’s a staple in Mexican households, often enjoyed as a comforting family meal. What sets it apart is the combination of beef and bone-in shanks, which infuse the broth with incredible depth and richness. The addition of hearty vegetables like cabbage, carrots, celery, and chayote (or zucchini) creates a balanced and nutritious soup that’s both satisfying and wholesome. The subtle seasoning of oregano and the bright garnishes of cilantro, onion, and lime elevate the flavors, making each spoonful a delightful experience.
Ingredients for Authentic Caldo de Res
To make this delicious Mexican Beef Soup, you’ll need the following ingredients:
- Beef Stew Meat (2 lbs): Choose a good quality beef stew meat, cut into bite-sized pieces. Chuck roast is a great option.
- Beef Shanks Bone-In (2 lbs): Don’t skip the bone-in beef shanks! They are essential for creating a rich and flavorful broth. You can cut some meat off the bones, but be sure to include the bones in the soup.
- Coconut Oil, Lard, or Tallow (2 tablespoons): For browning the beef and adding flavor. Coconut oil, lard, or tallow all work well.
- Yellow Onion (1, quartered): Adds a foundational savory flavor to the broth.
- Garlic Cloves (2, halved): Essential for aromatic depth.
- Celery Stalks (4, halved and cut into 4-inch pieces): Adds a subtle herbaceous note and vegetable base.
- Carrots (4, halved and cut into 4-inch pieces): Introduce sweetness and color to the soup.
- Green Cabbage (1 head, cut into large chunks): Provides a hearty and slightly sweet vegetable component.
- Chayote or Zucchini (2, cut into large pieces): Chayote is traditional, offering a mild squash-like flavor and crisp texture. Zucchini is a readily available substitute.
- Water: Enough to cover the beef and bones – usually around 8-10 cups.
- Sea Salt: To taste, for seasoning.
- Dried Oregano (1-2 teaspoons): Provides a classic Mexican herb flavor.
For Garnish (Optional but Highly Recommended):
- Fresh Cilantro (chopped): Adds a fresh, vibrant herbal note.
- Finely Diced Onion: Offers a sharp and pungent contrast.
- Lemon or Lime Wedges: A squeeze of citrus brightens the soup and enhances all the flavors.
Step-by-Step Guide to Making Caldo de Res
Follow these simple steps to create your own comforting bowl of Mexican Beef Soup:
- Brown the Beef: In a large soup pot or Dutch oven, heat the coconut oil, lard, or tallow over medium-high heat. Add the beef stew meat and bone-in beef shanks. Brown the meat on all sides for about 7-10 minutes. This step develops rich, savory flavors.
- Add Water and Aromatics: Pour in enough water to completely cover the beef and bones. Add the quartered onion and halved garlic cloves to the pot.
- Bring to a Boil and Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1 hour, or until the beef is very tender and easily shreds with a fork. Skimming off any foam or impurities that rise to the surface during simmering will result in a clearer broth.
- Add Vegetables and Seasoning: After the beef has simmered for an hour, add the remaining vegetables: celery, carrots, cabbage, and chayote (or zucchini). Season with sea salt to taste and add the dried oregano.
- Cook Until Vegetables are Tender: Continue to simmer the soup until the vegetables are fork-tender. If using zucchini, add it in the last 10-15 minutes of cooking as it cooks quickly.
- Serve and Garnish: Ladle the hot Mexican Beef Soup into large bowls. Garnish generously with chopped fresh cilantro, finely diced onion, and a squeeze of fresh lemon or lime juice, if desired.
Tips for the Best Mexican Beef Soup
- Slow Simmering is Key: Don’t rush the simmering process. The longer the beef simmers, the more tender it becomes and the richer the broth will be.
- Customize Your Vegetables: Feel free to add other vegetables you enjoy, such as potatoes, corn on the cob (cut into sections), or green beans.
- Spice it Up: If you like a bit of heat, add a chopped jalapeño or serrano pepper to the soup during the simmering process.
- Make it Ahead: Caldo de Res tastes even better the next day as the flavors have had time to meld. It’s perfect for meal prepping.
- Serving Suggestions: Serve your Mexican Beef Soup with warm tortillas or crusty bread for dipping.
Enjoy this classic and comforting Mexican Beef Soup recipe! It’s a taste of Mexico that’s sure to warm your heart and soul.
