Caldo de Res {Mexican Beef Soup}

Tuesday, September 10, 2013

Ask anyone who lives in New Mexico one of the things they love about living here and I guarantee most, if not all, will say: "The amazing New Mexican food." Before I moved here, I assumed New Mexican food was just Mexican food and the locals were just trying to brand it as their own... but that's not the case, New Mexican food is different - it is great.

I work with a woman who is of the first generation in her family born in the United States, so she was raised with authentic Mexican food being cooked in her home daily. She can literally whip up a three course Mexican meal in our office's kitchen. I'm not kidding you. The best part about it is that she has been kind enough to let me watch over her shoulder and take notes. So, today I present to you the second soup in my Six Soups September series - an amazing Mexican beef soup called Caldo de Res. 

Caldo de Res (Mexican Beef Soup) from It's Always Ruetten

Caldo de Res is a vegetable heavy dish that is perfect for any time of the year!

1 lb beef shank
1 tomato, quartered
2 potatoes, peeled and cubed
10 cups water
1 onion, chopped
1 ear of corn, cut into one inch disks
3-5 carrots, chopped
1 small head cabbage, chopped
4 garlic cloves, minced
1 tablespoon salt
1 Mexican (or other) squash
1/4 small can tomato sauce
Cilantro & lime juice for garnish
-Mexican rice (recipe coming!)

1. Place beef shank and water in a soup pot and place on stove on high heat;
2. While the water is coming to a bowl, cut the carrots and corn;
3. When done (about 15 minutes), place the carrots and corn in with the beef shank;
4. Prep your onion, potatoes, squash, tomato, cabbage, and garlic;
5. Add the ingredients from step four to the pot with the salt;
6. Add in the tomato sauce and stir to incorporate;
7. Turn the heat down to medium-low and let the soup simmer for 2 hours;
8. Take off the lid and let the soup continue to simmer for another hour;
9. When the soup is cooked through and hot, find the beef bone and discard (look for the marrow too and discard unless you want to eat it).

To Serve:

Tip when serving Caldo de Res? Serve it with a helping of Mexican rice at the bottom of the dish!

Put about a 1/3 cup of Mexican rice at the bottom of the bowl, then ladle in the soup, being sure to grab a little bit of all of the ingredients. Top with freshly chopped cilantro and a lime wedge. Serve piping hot!

There is a local restaurant in New Mexico called Delicia's and that is where I first had this soup. While, I made the soup to be a main dish, Delicia's serves it as an appetizer before a full Mexican meal. Gotta love leaving a restaurant stuffed!

Traditional Caldo de Res (Mexican Beef Soup) recipe from It's Always Ruetten

{I party with these blogs.}


  1. As a native 'burqueno the thing I miss the most about NM is the food. You can't get it anywhere else in America. In England ? Fat chance! I've yet to figure out a way to get Hatch Green Chile to London without costing an arm and a leg. xx

  2. That really looks yummy Julia!

  3. Hi Julia I love New Mexico for many reasons, I studied at UNM Go Lobos! My son was born in New Mexico and I totally love the food and the Mountains, we used to live in the Sandia Mountains and it was so beautiful, actually miss it! Thanks for bringing back memories with your Caldo de Res! Yummy! Lizy co host at the Fluster Buster Party!

  4. Looks great! Can't wait to try it out once this weather cools off. Thanks for sharing! Stop by my Friday's Five Features tomorrow and link up this post (and others)!

  5. Sounds delish! Thanks for sharing on The DIY'ers!

  6. This looks like a great way to sneak in a lot of veggies! Thanks so much for linking up to Frugal Crafty Home! I hope we'll see you back on Sunday with some more great ideas!


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