Caldo de Res has deep roots in Guatemalan and Mexican culinary tradition, believed to have originated from rural communities where families used simple, fresh ingredients to create hearty meals. It combines indigenous cooking techniques with Spanish colonial influences, especially the slow-cooking of meats with native vegetables. This soup has become a staple in latino households, especially during colder months or family gatherings. Loved for its rich, comforting flavor and nutritional value, Caldo de Res is often passed down through generations. Many people enjoy it not just for its taste, but for the sense of warmth and tradition it brings to the table.

šŸ“ Ingredients (Serves 6ā€“8)

  • 2ā€“3 lbs beef shank (with bone), or short ribs
  • 10 cups water
  • 1 medium onion, halved
  • 3 garlic cloves
  • 2 tsp salt (or to taste)
  • 2 ears corn, cut into chunks
  • 3 carrots, peeled and cut into chunks
  • 2 potatoes, peeled and cubed
  • 2 guisquil or chayotes or zucchini, cut into chunks
  • 1 small cabbage, cut into wedges
  • 3 Roma tomatoes, crushed by hand
  • Ā½ cup chopped cilantro
  • 1 lime, cut into wedges
  • Warm corn tortillas (for serving)
  • Optional: jalapeƱo or serrano slices for spice

šŸ‘Øā€šŸ³ Instructions

  1. Simmer the beef
    Place the beef shank in a large stockpot with 10 cups of water. Add onion, garlic, and salt. Bring to a boil, skimming off any foam. Lower the heat and simmer for 1.5 to 2 hours, or until beef is tender.
  2. Add hearty vegetables
    Add corn, carrots, and potatoes. Simmer for 15ā€“20 minutes until they begin to soften.
  3. Add softer vegetables
    Add chayote or zucchini, cabbage, and tomatoes. Cook another 15 minutes or until all vegetables are fork-tender.
  4. Season and finish
    Taste and adjust seasoning with more salt if needed. Stir in chopped cilantro.
  5. Serve
    Ladle the caldo into large bowls, ensuring each serving gets beef, broth, and a mix of vegetables. Serve with warm corn tortillas, lime wedges, and optional chili slices for heat.

šŸ’” Tips

  • Use bone-in beef for richer flavor.
  • Skim fat and foam to keep broth clear.
  • Add rice or noodles if desired.
  • Let diners squeeze fresh lime juice over their soupā€”it brightens the flavor!