Caldo de res is a traditional Mexican and Guatemalan soup that is hearty and full of meat and vegetables. Caldo in Spanish refers to broth, stock, or soup. Guatemalans traditionally eat caldo de res on Saturdays, while Mexicans enjoy it on Sundays. Using ingredients common in the United States, this soup easily translates from world to American food. Mexican squash is very similar to zucchini, which can be used as a substitute. Beef shank is preferred for imparting the best flavor, but stew meat and ribs also can be used. The soup is commonly served with Spanish rice and corn tortillas.
Recipe Servings: 8
Prep Time
10 minutes
Cook Time
2 hours 30 minutes
Total Time
2 hours 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs bone-in beef shanks
- Water, as needed
- 1 large onion, peeled and quartered
- 3 garlic cloves, peeled and pounded
- 2 tomatoes, quartered
- 2 bay leaves
- Salt, to taste
- ½ tsp cumin
- 4 ears of corn, shucked and halved
- 4 large red potatoes, quartered
- 2 large carrots, peeled and cut into 2-inch cubes
- 4 Mexican squash (or zucchini), ends trimmed and cut into 2- chunks
- 8 green beans, ends trimmed and halved
- ½ head cabbage, quartered
- ½ bunch cilantro, stems trimmed and coarsely chopped, plus some for garnish
- 2 limes, cut into wedges
- Hot sauce, as needed for serving on the side
Directions
- Place beef shanks in a deep pot and add enough water to cover them along with the onion, garlic, tomatoes, bay leaves, and salt.
- Bring to a boil over medium heat, skimming off anything that accumulates on the top.
- Lower heat, cover, and simmer 1½–2 hours or until meat is tender. Add water as needed while cooking, maintaining 8–10 cups of soup.
- Add cumin and corn and cook 4–5 minutes.
- Add potatoes and carrots and cook 4–5 minutes.
- Add zucchini and green beans and cook 2–3 minutes.
- Add cabbage and cook 2–3 minutes or until vegetables are tender.
- Add cilantro and adjust seasonings to taste.
- Ladle the soup into bowls, garnish each with cilantro, and serve with lime wedges and hot sauce on the side.
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