Caldo de Res (Mexican Beef Soup)
Caldo de res is a traditional, hearty Mexican beef soup featuring tender meat, vegetables, and a rich, flavorful broth.
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
Serving: 1bowlCalories: 691kcalCarbohydrates: 32gProtein: 63gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 0.002gCholesterol: 208mgSodium: 453mgPotassium: 876mgFiber: 7gSugar: 10gVitamin A: 6396IUVitamin C: 74mgCalcium: 135mgIron: 9mg
Nutrition information is automatically calculated and intended as an approximation only.