Caldo de Res (Mexican Beef Soup)
Mexican beef soup, or caldo de res, is one of those dishes that never goes out of season.
Whether it’s a chilly evening or a warm afternoon, this comforting soup brings nourishment and tradition to the table.
What is Caldo de Res?
Caldo de res is a beloved traditional Mexican beef soup made with tender, slow-cooked beef and hearty vegetables in a rich, flavorful broth.
This family-inspired recipe is elevated with a vibrant Mexican dried chile sauce, reflecting generations of home cooking.
Fresh toppings like onion, cilantro, radishes, avocado, and a squeeze of lime bring brightness and texture to the soup. Paired with warm corn tortillas and, if desired, a portion of Mexican rice.
If you’re short on time, my Instant Pot caldo de res lets you enjoy all the rich, comforting flavors of this classic soup in a fraction of the time.
A Taste of Tradition
For me, caldo de res is more than just a recipe—it’s a reminder of how our ancestors cooked with both pride and intention. Presentation mattered just as much as flavor. The meal had to taste incredible, but look inviting, with vibrant colors that drew you in before the first bite—or in this case, the first sip.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making this Caldo de Res.
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Choosing the Right Cut
For the best flavor and texture, choose a cut of beef that benefits from slow cooking—meaty, bony, and with a bit of fat.
Great options include:
- Beef Oxtail
- Beef bone-in shank
- Beef short ribs
- Beef chuck roast – works well, but I recommend combining it with a cut that has bone in it for flavor.
These cuts can also be combined with one another for a more varied and flavorful soup.
Tips, Notes, and Substitutions
- Toasting Chiles: Be careful not to burn the dried chiles, as this will make the sauce bitter.
- Vegetable Prep: Cut vegetables into medium, uniform pieces for even cooking. Add them in stages—start with the ones that take longer to cook, then add the rest.
- Calabacita: Traditionally, calabacita (“little squash”) is used, but zucchini works perfectly when calabacita isn’t available.
More Mexican Soup Recipes:
T1D Personal Touch
As someone with type one diabetes, I like to share personal tweaks that work for me.
Honestly, this Caldo de Res works perfectly for my lifestyle. I usually skip the potatoes, but my husband loves them in the soup, so it works out. When I’m in the mood for a treat, I’ll enjoy a corn tortilla filled with queso fresco, rolled into a small taquito alongside my bowl.
Store
Refrigeration: Store in airtight containers in the refrigerator for up to 3–4 days.
Freezing: Pour the soup into freezer-safe containers and freeze for up to 3 months, leaving some space at the top to allow for expansion.
Caldo de Res (Mexican Beef Soup)
Ingredients
Meat
- 2.5 lbs oxtails
- 2 tbsp olive oil
- Salt
- Black pepper , ground
- 15 cups water
Guajillo Sauce
- 4 garlic cloves
- 7 oz roma tomatoes, diced
- 1/2 white onion, diced
- 4 guajillo chiles, deveined and rinsed
- 2 tbsp olive oil
- 1 cup water
Aromatics & Spices
- 1/4 tsp whole black pepper
- 2 cloves
- 1/4 tsp ground turmeric
- 1/2 tsp ground ancho chile, or paprika
- 1/2 tsp dried Mexican oregano
- 1/2 tsp dried thyme
Vegetables
- 13 oz gold potatoes, peeled and medium diced
- 2 ears corn on the cob, cut into 4 sections each
- 3 carrots, medium sliced
- 1 chayote, medium diced
- 1 calabacita or zucchini, medium sliced
- 1/2 small head cabbage, sliced
- 1 jalapeño
Herbs
- 1/2 bunch cilantro, chopped
- 5 sprigs mint (hierba buena)
- Salt, as needed
Toppings
- Red onion, diced
- Cilantro, chopped
- Radish, diced
- Avocado, diced
- Lime Juice
Instructions
Cook the Meat
- Season the meat with salt and black pepper. Heat the oil in a large pot over medium-high heat and brown the meat on all sides.
- Carefully add the water and bring it to a boil. Lower the heat to medium-low, skim any scum from the surface, cover, and simmer for about 2.5-3 hours or until the meat is tender.
Guajillo Sauce
- In a large pan, heat oil over medium heat and sauté onions until soft. Add garlic and cook for 1 minute, then stir in the tomatoes and cook until softened.
- Mix in the aromatics—black pepper, cloves, turmeric, ancho chile, oregano, thyme—and the guajillo chiles, lightly toasting them for a few seconds without burning.
- Lower the heat and carefully pour in the water. When the water begins to simmer, remove the pan from the heat and allow the chiles to rehydrate for about 5 minutes.
- Transfer the mixture to a blender and process until completely smooth.
Vegetable Prep
- Cut potatoes, corn, carrots, chayote, zucchini, and cabbage into medium-sized, uniform pieces. Slice the jalapeño in half, stopping before the stem to keep it intact.
Finish the Soup
- About 30 minutes before the meat is done, stir the guajillo sauce into the pot (strain if needed) and skim any fat from the surface.
- Add corn, potatoes, chayote, jalapeño, cilantro, and mint. When halfway cooked, add carrots and cabbage, and adjust salt to taste.
- When all the vegetables are almost cooked, add the zucchini. Cover the pot and allow all the vegetables to finish cooking until tender but not mushy.
Serve
- The soup is ready when vegetables are cooked and the meat is tender. Serve in bowls with toppings such as red onion, cilantro, radish, and avocado. Finish with a squeeze of lime juice and enjoy with warm corn tortillas.
Nutrition
Did you make this recipe?
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Ruth
Hey I was just wondering if have these recipes written in Spanish?
Villa Cocina
Hi there! unfortunately I don’t have them in Spanish.
Antonio Espiritu
Do you have the insta pot recipe for caldo de res? If you have it, can you please email it to me.
Thank you
Villa Cocina
Hi there! here is the link: https://villacocina.com/instant-pot-caldo-de-res/
Or search for “Instant pot caldo de res”