Caldo de Res (Mexican Beef Soup)
Since living in Arizona the last 5 years, I have become obsessed with all things Mexican food and this Caldo de Res Mexican Beef Soup is absolutely the best! I have made many variations of it and in this recipe, I truly believe I have it nailed down. I used Spanglish Asadero’s Signature All Purpose seasoning to add that extra hint of flavor. A tiny bit spicy, but not anywhere near too much, so it’s perfect for every single palate.
Caldo de res is a very common soup all over Latin America and also in the Philippines. It is very likely due to the Spanish influence during colonial times. It is very close to puchero, which traditionally comes from Spain and is made up of bone, meats, and vegetables. In the Dominican Republic we have an almost identical beef soup. What makes it different is that we add adobo, oregano and other ingredients that are traditional to the island. Here is the link to my family’s Dominican version, Caribbean Beef, veggies and rice soup. You should absolutely try it as well. Both are so similar, yet not the same.
What beef is used in Caldo de Res?
I have always used a combination of bone-in beef shank or NY strip steak and boneless chuck steak. All cut in chunks. Many Mexican supermarkets sell Caldo de Res beef mix packs that are ready to just throw into the pot. If you can get your hands of those, you are golden!
Caldo de Res (Mexican Beef Soup)
Ingredients
- 2 lbs bone-in beef shank or NY strip steak cut in large chunks
- 2 lbs boneless chuck steak cut in large chunks
- or 4 lbs of Caldo de Res chopped meat mix found at Mexican supermarket
- 12 cups water you will need more as it cooks. I ended up adding 4 cups of water total during its 1 ½ hours of cooking.
- 1 tbsp salt
- 1 whole head of garlic
- 1/2 large yellow onion cut in half
- 1/2 head of cabbage cut in 4 pieces
- 1 zucchini cut in chunks. In the video, I didn’t add because I didn’t have it on hand.
- 2 large potatotes peeled and cut in chunks
- 2 large carrots peeled and cut in chunks
- 2 yellow corns on the cob cut in 4 to 5 pieces
- 1 chayote squash seed removed and chopped into chunks
- 1 small cilantro bunch
- 2 tsp Spanglish Asadero Signature All Purpose more if you like a bit more spice
- 1 serrano pepper sliced in thin rounds for topping, if desired
- lime wedges for topping, if desired
- warm tortillas as a side to dip into soup, if desired
- white rice side, if desired
Instructions
- Chop up the beef into about 1 inch chunks. Bone doesnt count. Rinse with well with water. If buying ready to use beef mix, just go straight to rinsing.
- Bring to a light boil over medium high heat. Once water is boiling, remove the foam at the top of the pot. Continue to remove the foam until no more is coming up.
- Then add the head of garlic and onion. Boil on medium for 1 and a half hours. I cover the pot about 3/4 of the way. If you notice the soup needs more water during the 1 1/2 hours, add bits at a time so it doesn’t dry out.I ended up adding about 4 cups total after. But every stove is different.
- While the soup is cooking, chop up the vegetables and set aside.
- When the 1 and a half hours are up, add all the vegetables and cilantro. Except the zucchini. Tuck the cabbage into the liquid. It will wilt as it cooks. Boil for 10 minutes.
- Add the zucchini, Spanglish Asadero's Signature All Purpose. Stir well and cook another 10 minutes or until all vegetables are tender.
- Taste and add more salt if needed.
- Sprinkle with lime juice if desired. Serve with warm tortillas and or white or yellow Mexican rice if desired as well.
