Warm up on a cold night with this caldo de res recipe.
What Is Caldo De Res?
Caldo de res is a Mexican beef and vegetable soup. The bone-in beef shank is cooked in the broth, giving the soup a rich and meaty flavor.
How to Make Caldo De Res
You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:
Caldo De Res Ingredients
Here’s what you’ll need to make this caldo de res recipe:
- For the soup: bone-in beef shanks, vegetable oil, salt and pepper, onion, beef broth, diced tomatoes, water, carrots, cilantro, chayotes, corn, potatoes, and cabbage
- To garnish: cilantro, pickled jalapenos, finely chopped onion, lime wedges, and quartered radishes
How to Make Homemade Caldo De Res
- Cut the meat from the bone, leaving some on the bone, and cut into cubes.
- Cook the meat and bones, seasoned with salt and pepper, in oil until brown.
- Cook the onion, then stir in the broth and tomatoes. Simmer until the meat is tender.
- Add water, return to a simmer, then add carrots and cilantro.
- Stir in the remaining vegetables and cook until tender.
- Ladle into bowls and add garnishes.
How to Store Caldo De Res
Store your leftover caldo de res in an airtight container in the refrigerator for up to five days. Reheat on the stove or in the microwave.
Allrecipes Community Tips and Praise
“This recipe is absolutely perfect and will deliver a wonderfully hearty soup that will warm you up on cool days,” raves janlyn. “It is very satisfying. I wouldn't change a thing!”
“Love, love, loved it!” raves Jennifer. “I used beef top blade short ribs boneless and beef bones instead of beef shank. It was melt-in-the-mouth delicious!”
“This recipe is absolutely delicious! It was so easy and came out just like my grandma used to make in El Paso. I love it with a side of Mexican rice, corn tortillas and lots of lime. Love it!”
Editorial contributions by Corey Williams
Ingredients
Soup:
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2 pounds beef shank, with bone
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1 tablespoon vegetable oil
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2 teaspoons salt
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2 teaspoons ground black pepper
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1 onion, chopped
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3 cups beef broth
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1 (14.5 ounce) can diced tomatoes
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4 cups water
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2 medium carrots, coarsely chopped
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¼ cup chopped fresh cilantro
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2 chayotes, quartered (Optional)
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2 ears corn, husked and cut into thirds
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1 potato, quartered (Optional)
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1 medium head cabbage, cored and cut into wedges
Garnishes:
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1 cup chopped fresh cilantro
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¼ cup sliced pickled jalapeños
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¼ cup finely chopped onion
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2 limes, cut into wedges
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4 radishes, quartered
Directions
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Gather all ingredients.
![ingredients gathered to make Caldo de Res]()
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Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
![meat cut from the bones in 1/2-inch pieces]()
Dotdash Meredith Food Studios
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Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
![meat fully browned in the pan]()
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Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
![onions and broth added to the pan]()
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Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
![meat and onions simmering on low]()
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Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
![all ingredients added to the pot]()
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Ladle soup into large bowls, including some meat, vegetables, and bones.
![soup ladled into bowls]()
Dotdash Meredith Food Studios
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Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!
![Caldo de Res garnished and served in a bowl]()
Dotdash Meredith Food Studios
From the Editor
Please note the differences in ingredient amounts and cook time when using the Allrecipes magazine version of this recipe.
Nutrition Facts (per serving)
| 234 | Calories |
| 6g | Fat |
| 26g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 234 | |
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 2g | 8% |
| Cholesterol 39mg | 13% |
| Sodium 1135mg | 49% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 7g | 26% |
| Total Sugars 9g | |
| Protein 22g | 44% |
| Vitamin C 66mg | 74% |
| Calcium 137mg | 11% |
| Iron 5mg | 26% |
| Potassium 907mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
