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A hearty and comforting Mexican beef soup, slow-simmered with tender beef and loaded with chunky vegetables like corn, potatoes, and carrots. It's a complete, soul-warming meal in a bowl.
Sear Beef and Aromatics
Simmer the Broth
A hearty and comforting Mexican beef soup, slow-simmered with tender beef and loaded with chunky vegetables like corn, potatoes, and carrots. It's a complete, soul-warming meal in a bowl.
This mexican recipe takes 175 minutes to prepare and yields 6 servings. At 539.31 calories per serving with 40.1g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Vegetables
Finish and Serve
Add 1-2 dried ancho or guajillo chiles (stems and seeds removed) to the pot along with the water to infuse the broth with a mild, smoky heat.
Substitute the beef with 3 lbs of bone-in, skin-on chicken pieces (like thighs and drumsticks). Reduce the initial simmering time to about 45-60 minutes before adding vegetables.
Add 1 chayote squash (peeled and cubed) and 1/4 head of green cabbage (cut into wedges) along with the zucchini for more vegetable variety.
The beef provides high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This soup is loaded with vegetables, offering a wide spectrum of nutrients: Vitamin A from carrots for vision health, Vitamin C from potatoes for immune support, and potassium for heart function.
Simmering bone-in beef releases collagen and gelatin into the broth. These compounds are known to support the health of joints, skin, and connective tissues.
The warm, savory broth is an excellent way to hydrate the body. It's a nourishing and comforting meal, especially beneficial when feeling under the weather.
A typical serving of this Caldo de Res (about 2.5 cups) contains approximately 450-550 calories, depending on the fat content of the beef cut used.
Yes, Caldo de Res is considered a very healthy and balanced meal. It's packed with protein from the beef, complex carbohydrates from the potatoes, and a wide array of vitamins, minerals, and fiber from the numerous vegetables. The bone broth is also rich in collagen.
The best cuts are those with bone and connective tissue, as they create the most flavorful broth. Beef shank (chamorro de res) is the most traditional. Bone-in short ribs, oxtail, or even a beef chuck roast with bone are also excellent choices.
Absolutely. For a slow cooker, sear the beef and aromatics first, then add everything (except zucchini and cilantro) to the cooker and cook on low for 6-8 hours. Add zucchini in the last 30 minutes. For an Instant Pot, use the sauté function to sear, then pressure cook the beef and broth for 45 minutes. Release pressure, add hearty vegetables, and pressure cook for another 5 minutes. Finally, add zucchini and use the sauté function to cook for a few more minutes.
A cloudy broth is usually caused by two things: not skimming the foam (impurities) off the top at the beginning, or boiling the soup too rapidly. A gentle simmer is key to keeping the broth clear.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through. Avoid boiling, as it can make the vegetables mushy.
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