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Caldo de Res Estilo Sonora

Caldo de Res Estilo Sonora

Updated February 12, 2026

Mexican beef soup with dried chiles and chickpeas. Northern style.

Cook time
4 hrs 30 min
Rating
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Ingredients

Scale
Measurement units
  • 2 lb beef shank, bone-in
  • 1 lb oxtail
  • 1 lb beef short ribs
  • 1 cup dried chickpeas, soaked overnight
  • 3 whole dried guajillo chiles
  • 1 whole dried ancho chile
  • 4 ears corn on the cob pieces
  • 4 medium potatoes
  • 4 medium carrots
  • ½ head cabbage wedges
  • 2 medium zucchini
  • 1 large white onion
  • 1 head garlic head
  • 1 tbsp dried Mexican oregano
  • 1 tsp cumin seeds
  • 1 ½ tbsp salt
  • 1 bunch fresh cilantro
  • 4 whole limes

Instructions

Bloom the spices
Toast guajillos and ancho until fragrant. Add whole to pot (do not rehydrate separately).
Ingredients
  • guajillo (3 whole)
  • ancho (1 whole)
Build the broth
Add all beef, soaked chickpeas, toasted chiles, onion, garlic, oregano, cumin, salt to large pot. Cover with 16 cups water. Bring to boil, skim. Simmer 2.5-3 hours until beef and chickpeas are tender.
Equipment
  • very large pot
Ingredients
  • shank (2 lb)
  • oxtail (1 lb)
  • ribs (1 lb)
  • chickpeas (1 cup)
  • oregano (1 tbsp)
  • cumin (1 tsp)
  • garlic head (1 head)
  • white onion (1 large)
  • salt (1 ½ tbsp)
Remove the chiles and add vegetables
Fish out softened chiles (discard or blend into broth). Add corn, potatoes, carrots. Cook 20 minutes. Add cabbage, zucchini. Cook 15 minutes.
Equipment
  • very large pot
Ingredients
  • corn (4 ears)
  • potatoes (4 medium)
  • carrots (4 medium)
  • cabbage (½ head)
  • zucchini (2 medium)
Bowl and serve
Ladle into large bowls. Serve with lime, cilantro, flour tortillas, and salsa.
Ingredients
  • lime (4 whole)
  • cilantro (1 bunch)

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