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Caldo de Res

Caldo de Res

Updated November 4, 2026

Mexican beef and vegetable soup with potatoes, cabbage, and corn on the cob. Sunday dinner.

Cook time
3 hrs 20 min
Rating
…

Ingredients

Scale
Measurement units
  • beef shank, bone-in
  • beef short ribs
  • corn on the cob, cut into 2-inch pieces
  • potatoes, quartered
  • carrots, chunked
  • zucchini, chunked
  • green cabbage, cut into wedges
  • chayote, quartered
  • white onion
  • garlic cloves
  • fresh cilantro stems
  • salt
  • limes
  • serrano chile, sliced

Instructions

Start the broth
Start the broth
Slow cook
Slow cook
Simmer the vegetables
Simmer the vegetables
Bowl and serve
Bowl and serve

Tomorrow's Meal

Shredded Beef Taco Bowl with Crispy Tortilla Strips

Tender beef and vegetables from yesterday's broth, shredded and layered over crispy tortilla strips with fresh toppings for a deconstructed taco experience

You'll need to pick up:

Corn tortillasNeutral oil for fryingFresh limeShredded cabbageRadishes, slicedFresh cilantroCotija cheese or queso frescoSalsa or pico de gallo

Quick overview:

  1. 1.Strain leftover caldo, reserving broth and solids separately
  2. 2.Shred beef with two forks; chop potatoes, carrots, and other vegetables into bite-sized pieces
  3. 3.Warm shredded beef and vegetables in 1 cup reserved broth over medium heat (5 minutes)
  4. 4.Cut corn tortillas into strips, fry in 350°F oil until crispy and golden (2-3 minutes), drain on rack
  5. 5.Layer crispy tortilla strips in bowl, top with warm shredded beef and vegetables
  6. 6.Garnish with fresh cabbage, radishes, cilantro, cheese, and salsa
  7. 7.Drizzle with lime juice and serve immediately while tortillas are still crispy

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