Caldo de Res (Mexican Beef Soup)

Caldo de res, which translates to beef broth, is the incomparable Mexican version of beef stew, rooted in the country’s history and cuisine. It’s a soupy broth that’s light enough to enjoy year-round. When I was growing up, this beef soup was my ultimate comfort food. I have fond memories of it simmering away in a big pot in my abuelita’s kitchen.

When we bring a new baby into the world, parents try to provide them with as much nutrition as possible, but it’s important to remember caretakers can use a little comfort too. This caldo de res is as nourishing as it is delicious, and it doesn’t ask much of you. Just throw the ingredients in the pot and leave them to simmer. Then serve a bowl with garnishes like fresh cilantro and lime wedges, plus a large stack of tortillas.

Using bone-in meat, such as short ribs, is extremely important—that’s where the broth gets most of its flavor. I even throw in a couple of beef marrow bones for added richness, but they’re optional. For the vegetables, I like to use seasonal produce (like zucchini and corn in the summer) for the best flavor. If you can get your hands on some high-quality, farmers-market Roma or vine tomatoes, go ahead and use them; otherwise tomato paste makes a convenient, pantry-friendly substitution. I also use organic carrots because they tend to be sweeter.

I make this caldo de res on the stovetop in a Dutch oven, but you can also use an Instant Pot or pressure cooker. The cook time might seem long, but it’s largely inactive. Don’t forget to have your tortillas (my favorite brand is Masienda) heated before you’re ready to eat. One of the most important parts of the experience of eating caldo de res is dipping your tortilla in the soup to soak up all the flavors.

Recipe information

• Total Time

  2 hours 30 minutes

Ingredients

Preparation

1. Step 1

   Combine 1 large white onion, cut into 1″ pieces, 1 head of garlic, halved crosswise, 3 dried bay leaves, 2 lb. bone-in beef short ribs, rinsed, 1 lb. beef marrow bones, rinsed (if using), and 8 cups water in a large Dutch oven or other heavy pot, making sure beef is fully submerged. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer, using a ladle to skim any dark foam from surface as needed, 12–14 minutes. Cover pot and cook, adjusting heat as needed to maintain a simmer, until beef is tender, 1–1½ hours.

   Step 2

   Using tongs, remove garlic and bay leaves from pot. Discard bay leaves and let garlic cool slightly. Squeeze garlic cloves from skins into a small bowl; discard skins. Smash garlic into a paste with a spoon. Add garlic paste, 2 ears of corn, husked, cut crosswise into 2″-thick rounds, 2 large zucchini (about 1 lb.), halved lengthwise, cut into 1″-thick half-moons, 1 large chayote (about 11 oz.), halved lengthwise, seeds removed, cut into 1″ pieces, 2 large carrots (about 8 oz.), scrubbed, cut into 1″ pieces, and 2 Tbsp. double-concentrated tomato paste to pot. If liquid level is low, add up to 2 cups water, 1 cup at a time. Increase heat to medium, cover pot, leaving lid slightly askew, and cook until carrots are tender, 20–30 minutes.

   Step 3

   Add ½ small head of green cabbage (about 8 oz.), cored, cut into 1″ pieces, pushing down into soup to submerge. If using, add 1 bunch cilantro, tied together with kitchen twine, and 1 bunch mint, tied together with kitchen twine, and cook until cabbage is softened, 10–15 minutes. Remove cilantro and mint; discard. Skim fat from surface of soup. Stir in 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt; taste and season with more salt if needed.

   Step 4

   Ladle soup into bowls and top with finely chopped white onion, finely chopped cilantro, and sliced jalapeños. Serve with warm corn tortillas and lime wedges for squeezing over.