Caldo de Res (Mexican Beef Soup) Recipe

And 5 more stars! This recipe has the best directions I've seen on this site! Remember, this soup is supposed to have chunks of veggies, so don't go crazy chopping everything into little morsels! This makes ALOT of soup...maybe 8 Aztec warriors could polish this off, but, heck, it get's better every day. I used 1 beef shank and 1 lb of boneless short rib meat cut into 1/2 cubes. I love the chayote, but if you can't find it, substitute 2 med. zucchini chunked, but don't put this in until you add the cabbage or it will over cook. I used 4 chunks of frozen corn-on-the-cob defrosted for the fresh corn. My only change was to also add 1 8oz. can of tomato sauce and a packet of Goya Sazon (if you read any of my reviews, it seems to find it's way into most everything). All you need for a complete meal is corn bread or garlic bread (yeah, excuse me for mixing ethnicities, but if it tastes good, do it!!) Thanks again for a fabulous recipe and for your attention to detailed instruction!

Mine turned out perfectly! I added 6-8 crushed garlic, homemade bone beef broth 2- TBS of tomato broth & 2 packets of Sazon Goya. The last step you want to cook for at least 20 minutes as the chayote needs more time.

This was the best when I was sick for a week. I added 2 spoons of minced garlic with the meat and onion. I browned all that together then added cumin, garlic powder, onion powder, salt, pepper, dried thyme, ground oregano, and 3-4 Bay leaves, along with Marjoram. Mixed all that together while it was browning the meat, then I added a can of diced tomatoes with green chilies. Let that cook a little then let it simmer in 32oz of beef broth before following the rest of the recipe

It's still simmering but I've already tasted it and it is amazing! In the beginning of the recipe calls for vegetable oil 1 tablespoon I used to teaspoons of white truffle oil! I also threw in a few basil leaves and seasoned my meet with adobo by Goya, paprika, and a little bit of beef flavored bouillon by Goya as well. I also threw the packet of beef bouillon left over once I added more water to the soup as well as added Sazon Goya 1 packet to the soup! This is my go-to recipe for ever so simple easy to follow I love it!

I added fresh chopped garlic, a little boullion, an extra potato, an extra carrot, and two extra ears of corn. Instead of a medium/small cabbage, I used a large cabbage. This recipe was incredibly hearty and tasty, but there was less broth than I would like, so I made a second smaller pot of just beef stock, cabbage, and onion and then added it to the original soup pot. In traditional caldo de res, you wouldnt normally use tomatoes, and while it did add some flavor, I felt that it didnt taste as authentic. I would also suggest chopping up one jalapeño and adding it to the soup in the last ten minutes to give it a kick. This recipe fed six adults for three meals! I will be making it in the future, but with the amendments described above.

Excelente! I used boneless beef ribs because that's what I had in the freezer. We added garlic with the onion, but otherwise, followed the ingredients exactly. We had never eaten chayote but love it after using it in this recipe. I pressure cooked the meat and then moved to the stove from the step of adding the carrots. The sliced fresh jalapenos and lime for serving is a must ! This soup is really wonderful and we will definitely make this again.

I've saved this as a Favorite go-to recipe because it's very good and similar to the way I always make caldo de res. I use the beef shanks along with additional stew meat and brown both first before adding the onion and 4 cloves of garlic. I season the meat with Badia Sazon Completa. After adding tomatoes and broth, I add a teaspoon, or slightly more, of cumin, coriander, Mexican oregano, and Tony Chachere's Creole Seasoning along with 2 bay leaves. When I add additional water, I put a few shakes of Knorr's powdered chicken bouillon and sometimes toward the end I add torn corn tortillas for flavor and thickening.

Phenomenal Caldo. Used Better Than Bouillon Beef as stock, short ribs because my market did haven’t shank and reduced salt a tad bit. Seared then Simmered meat for 3 1/2 hours and it fell right off the bone. Family was impressed.

I've tried this just as the recipe states.. Loved it, but I changed a few things.. I cut the meat into small pieces, I cube the potatoes and chop the carrots small, I use frozen corn with no cob. The one thing I noticed is my family had to take the soup out of the bowl, cut it up and put it back to eat it.. I thought that was a waste. I follow everything but cut everything small, further I use marjoram, garlic, green beans, and hot pepper as well as dice a couple very hot peppers into the soup. Absolutely wonderful.. Any vegetable in the fridge is fine actually !

Great recipe! I’ve made this several times and tweaked it along the way. Tweaks: 1. season beef with cumin, onion powder, garlic powder, salt and pepper. Add minced garlic when you add the onions. 2. I also use Better than Bullion beef paste for extra flavor (and salt!) add some when browning the meet and add some to the broth while cooking. It makes a WORLD of difference in the heartiness of the broth!! Beef Bullion would work too. 3. Add one yellow squash and one zucchini.

This was so delicious, I followed step by step. The only thing I did differently to give it more flavor was used all beef broth and I didn't add any water. I also added minced garlic while heating the onions. I also squeeze lime into it when serving. DELICIOUS!!

Just Great!! No changes made!

Quick, simple, and really good.

This is the kind of recipe I’ll brag about.

no tomatoes! added 1 large jalapeno and extra marrow bones with extra veggies

Tried it for lunch — already planning to make it again.

Turned out great !!!!

This recipe is easy to follow. My family loves it. I was very happy with the flavor. With the arctic blast coming through it was a family request! Normally I adjust a recipe to what I think I like and don’t. The first time I made this, I followed it as written and was surprised how much everyone loved it. Now a family regular. The good thing is you can adjust as needed and depending on what you have and it still comes out great.

Perfect for a cold winters night.... nothing left over, dogs got bones, I mean nothing left over LoL.... I used 6 cups of beef broth and about a cup and a half of water....the flavor was absolutely amazing, we like a little more salty than watery, if that makes sense.... definitely used more cilantro, we can never get enough of it.... other than that I followed everything else exactly how it was listed....we used bolillos for scooping LoL.... absolutely delicious!!!!

The recipe was easy to follow and it was delicious!