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Caldo de res: A Comforting and

Nutritious Mexican Beef Soup
By Maricruz Avalos | October 1, 2020 | Updated on August 28, 2022

G O TO R E CIPE PRINT RECIPE

Caldo de Res, sometimes called also Cocido is a Mexican

comforting and budget-friendly soup loaded with beef meat,
marrow bones, and tasty vegetables.

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 Table Of Content

What Is Mexican Caldo de Res?

Caldo de Res is a hearty Mexican soup made of beef meat,

bones, and vegetables. The dish is very versatile and includes
some variations from around Mexico.

Vegetables are added depending on what is in season,

personal preferences, and even dietary styles.

The recipe’s name comes from the combination of the Spanish

word “caldo” which means broth and “res” which means beef
or cow. It is also known by the name of cocido or sopa de res,
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 depending on the region where it is made.
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 Caldo de Res is well known in Latin American cuisine, most
likely because was inherited it from Spain where traditional
recipes like puchero and cocido Madrileño were brought during
the Colonization.

In Latin America, every country will have its own version of

this soup but today I want to share how a traditional Mexican
Caldo de Res is made.

Growing up in a coastal state where the weather is hot all year

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 round, you might think my mother will rarely make this type of
dish at home, but she, like many Mexican moms, used to
serve Caldo de Res even if the temperature was really high!

Nutritional Info

Caldo de res is made with beef bones and lots of vegetables,

so is definitely good for you.

Bones broth has many health benefits such as calcium,

potassium, magnesium, and phosphorus. Marrow bones also
provide Omega-3, vitamin A, vitamin K2, iron, manganese,
selenium, and zinc among others.

The best meat for making this Mexican stew is the one on the
cheap side, meaning the one with cartilage and full of
connective tissue, which provides you with glucosamine and
chondroitin, good for joint mobility.
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 And on top of that, the multiple health benefits from the fresh
vegetables that complete this delicious and nourishing soup.

Read also: The health benefits of bone marrow broth.

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 Slow or Fast Cooking?

With the popularity of the Instant Pot appliance, you might

want to try and make this recipe using one. You can do so, of
course, it will accelerate the cooking time considerably.

However, I strongly recommend you try this recipe first with

the conventional method of using your stove, it tastes a lot
better in my opinion.

Or you can also try a slow cooker if you own one. Slow
Cooking has been always my favorite method for this type of
stew.

Read more about why is slow cooking good for you.

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 Ingredients needed

BEEF MEAT. Use soup bones and marrow bones. If you can
find chamberete (beef shank) where you live, go for it because
the traditional dish is made with it. If not, you can always use
beef chuck, or ribs (which have some fat).
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 VEGETABLES. You can add the vegetables that you like the
most or that you have on hand. Like zucchini or Mexican
squash, chayotes, carrots, cabbage, potatoes, green beans,
peas, leeks, etc.

FLAVORS. Garlic, onion, and cilantro were the ones my mother

always used. I still prepare it that way, but in many parts of
Mexico they add other fresh herbs and it tastes equally
delicious, for example, epazote, marjoram, bay leaves, and
thyme, among others.
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 Fresh Epazote.

How to Make Caldo de Res Recipe

Wash the meat very well and let it soak for half an hour in
water. Discard the soaking water and transfer the meat to a
large pot.

Cover with water for about 2 inches (5 cm). Add a tablespoon

of salt, garlic, and onion.
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 Bring to a boil and cook over medium-high heat. With a spoon,
discard the foam that will form during the first half-hour of
cooking.
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 Set the heat to medium-low, cover the pot and cook for about
an hour and a half (cooking times may vary, please read notes).
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 *While the meat is cooking, prepare the vegetables that you want
to add. Wash them, peel them, and cut them into chunks more or
less about the same size.

When the meat will be nicely cooked and tender, and this
depends on the type of cut you have used, add the vegetables,
cilantro, and tomato paste (the last is optional).

Use a spoon to mix a bit and allow the vegetables to be fully

immersed in the broth.
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 Continue cooking for another 20-25 minutes or long enough
for the vegetables to cook perfectly.
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 Adjust salt to taste, turn o" the heat and serve as suggested
below.

Recipe Notes
Make sure to use soup bones and marrow bones because
those are the ones that give this caldo its amazing flavor.

Cut the vegetables into nice chunks more or less the

same size, so they will cook evenly.

I like to use a little bit of tomato paste to give some color,

but it’s not necessary, feel free to leave it out.
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 Use a large pot to make this recipe, you will need lots of
room for the bones and vegetables.

If you want to cut down on calories, allow the caldo to

cool down and store it in the fridge overnight. The next
day you can discard the fat that has solidified on top and
reheat.

Use large bowls to serve this recipe, you need room for all
those veggies, meat, AND the delicious broth!
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 How To Serve

Serve this hearty caldo with corn tortillas, blue corn tortillas,
or also Mexican corn dumplings chochoyotes.

Rice is the common side dish, and you can choose what kind
of recipe you prefer since it can be served with red rice, white
rice, and even green rice if you like.

A spicy salsa is a must so is a squeeze of lime. The typical

salsa to serve with Cocido is Salsa de Molcajete, which makes
the dish even more outstanding.

Chile de árbol salsa is also perfect, and so is tomatillo red

salsa. But if you want something spicier, try this Mexican chili
oil.
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 How To Store And Reheat
Always allow to cool down before storing your cocido de
res leftovers.

Place leftovers in an airtight container and store them in

the fridge for up to 4-5 days.

Or freeze in a freezer-proof container for up to 3 months.

Thaw your Mexican stew overnight, then transfer it to a

stock pot and heat it up on the stove over medium-low
heat.

Or reheat in a microwave-safe container at 3 minutes

intervals.

Watch The Video

Caldo de Res
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 Did you know? – There’s another Mexican stew called mole de
olla which is very similar to this Mexican cocido recipe. Is
made exactly as this I am sharing with you today, but with the
addition of a guajillo sauce.

Caldo de Res
Recipe
author Maricruz Avalos
6

Caldo de Res, sometimes called

also Cocido is a Mexican nutritious and budget-friendly
soup loaded with beef meat and vegetables.

prep
15 minutes

cook
3 hours
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 resting time
30 minutes

total
3 hours 45 minutes

PRINT

R AT E

PIN

EQUIPMENT
1 large stockpot
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 INGREDIENTS Cups (US) – Metric
2.2 lb beef shank
1.5 lb marrow bones
2 fresh corn ears (cut into 3 pieces each)

2 large potatoes
3 medium carrots
½ small cabbage
4 medium zucchini
1 Tbsp tomato paste (optional)

7 oz green beans
1 medium onion (cut into half)

2 garlic cloves (skin on)

1 small bunch cilantro

salt (to taste)
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 INSTRUCTIONS  
1
Wash the meat and bones very well and let them
soak for half an hour in water.
2
Discard the soaking water and place everything in a
large pot well covered with water for about 2 inches
(5 cm).
3
Add a tablespoon of salt, garlic, and onion.
4
Bring to a boil and cook over high heat. With a
spoon discard the foam that will form during the
first 30 minutes.

5
Set the heat to medium, cover the pot and cook for
about an hour and a half. Always make sure the
meat is covered with at least 1-inch of liquid.
6
When the meat will be very soft and tender, add the
vegetables.
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 7
Continue cooking for another 20-25 minutes or long
enough for the vegetables to cook perfectly.
8
Adjust salt to taste, turn o" the heat and serve.

NOTES
Make sure to use soup bones and marrow bones
because those are the ones that give this caldo its
amazing flavor.
Cut the vegetables into nice chunks more or less
the same size, so they will cook evenly.
I like to use a little bit of tomato paste to give some
color, but it’s not necessary, feel free to leave it out.
Use a large pot to make this recipe, you will need
lots of room for the bones and vegetables.
If you want to cut down on calories, allow the caldo
to cool down and store it in the fridge overnight.
The next day you can discard the fat that has
solidified on top and reheat.

NUTRITION INFORMATION
Serving: 1large bowl | Calories: 480kcal | Carbohydrates: 42g | Protein: 30g | Fat:

22g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g |

Trans Fat: 0.002g | Cholesterol: 39mg | Sodium: 141mg | Potassium: 1654mg |

Fiber: 8g | Sugar: 12g | Vitamin A: 5814IU | Vitamin C: 80mg | Calcium: 110mg |

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 Iron: 6mg

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11 COMMENTS
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 Pina says:
October 2, 2020 at 7:38 pm

So amazing! Love caldo de res, specially if there’s some tuétano!

Ñam !

Reply

Albertina says:
October 7, 2020 at 9:07 am

Made this last night and it was so delicious! I totally fell in love
with this Mexican soup! Thanks a lot for sharing the recipe

Reply

Maricruz says:
October 7, 2020 at 9:35 am

you’re welcome!

Reply
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 Emily says:
January 29, 2021 at 9:01 am

Thank you, I used beef shank as you suggested. I didn’t have

bones and couldn’t buy some so I went without.

It was delicious! One of the most amazing soups out there. I also
made red rice and salsa btw :)

Reply

Maricruz says:
January 29, 2021 at 6:14 pm

That’s so nice! I love my caldito with rice too :)

Reply

C. HOWARD says:
November 22, 2022 at 6:07 pm
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 Best soup I have ever tasted, thanks for sharing.

Reply

Maricruz says:
November 22, 2022 at 6:15 pm

You’re welcome, glad you liked caldo de res :)

Reply

Randal Person says:

January 16, 2023 at 11:01 am

Very! Very! Very! Good! Lime and a couple of jalapenos are a

must,
there is no heat until you break open the peppers. I like using
short ribs the best. Thanks so much extra for the tips.

Reply
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 Estela says:
February 14, 2023 at 5:59 am

Your recipe is missing when to add the bone marrow.

Reply

Maricruz Avalos says:

February 15, 2023 at 9:13 am

Thank you Estela! Those are added along with the meat, I fixed
the recipe card now :)

Reply

Virginia Antonia says:

March 9, 2023 at 6:21 am

Delicioso!

Reply
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 HI, EVERYONE!

Thanks for stopping by. My name is Maricruz Avalos and I am a

Mexican cook and photographer living in Italy. I enjoy sharing
authentic Mexican recipes made with ingredients easy to find
abroad.

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