35+ Hearty and Delicious Mexican Beef Caldo Recipes to Delight

Mexican beef caldo, a traditional and beloved dish, has warmed the hearts and bellies of families for generations.

With its rich, savory broth filled with tender beef, vibrant vegetables, and bold spices, it’s the ultimate comfort food for cold nights, gatherings, and festive occasions.

But what makes caldo so appealing is its versatility.

From adding fresh herbs and spices to incorporating unique vegetables, every version of this soup brings something new to the table.

If you’re looking to explore the world of Mexican beef caldo and elevate your cooking, you’re in the right place. In this article, we’ll present over 35 delicious variations of this hearty soup.

Whether you’re craving a classic Caldo de Res, or you’re ready to experiment with exciting new flavors like avocado, coconut milk, or roasted garlic, these recipes are guaranteed to bring your cooking to a whole new level.

Get ready to delight your taste buds with the diverse and comforting world of Mexican beef caldo.

35+ Hearty and Delicious Mexican Beef Caldo Recipes to Delight

Mexican beef caldo is more than just a meal—it’s a comforting experience that brings warmth and nourishment to any table.

With over 35 unique recipes, you now have the opportunity to explore new flavors, ingredients, and twists on the classic.

From the traditional to the innovative, each recipe offers something special to savor.

Whether you’re an experienced cook or a beginner looking to try something new, these beef caldo variations are perfect for making your family gatherings or weeknight dinners extraordinary.

So grab your ingredients, put on your apron, and start cooking these flavorful caldos that will make every bite feel like a taste of home.

Traditional Mexican Beef Caldo (Caldo de Res)

Caldo de Res is a heartwarming and flavorful Mexican beef soup that is a staple in many homes. This hearty dish is perfect for cold days or any time you’re craving a nourishing meal. Made with beef shank, vegetables, and aromatic herbs, the broth is rich and savory, and the vegetables provide a nice balance of sweetness and freshness. It’s an ideal comfort food that offers both nourishment and satisfaction.

Ingredients:

• 2 lbs beef shank with bone
• 12 cups water
• 1 onion, quartered
• 4 garlic cloves, smashed
• 3 large carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cubed
• 2 zucchini, sliced
• 1 cup corn kernels (fresh or frozen)
• 1 bunch fresh cilantro
• 2 ears of corn, cut into halves or thirds
• 2-3 chayotes, peeled and cut into chunks
• 2 bay leaves
• Salt and pepper to taste
• Lime wedges (for serving)
• Warm tortillas (for serving)

Instructions:

1. In a large pot, place the beef shank and cover with water. Bring it to a boil, and skim off any impurities or foam that forms on top. Once clean, reduce the heat to a simmer.
2. Add the quartered onion, smashed garlic cloves, bay leaves, and a pinch of salt. Let the beef cook for about 1.5 to 2 hours or until tender.
3. After the beef is tender, add the carrots, potatoes, corn, zucchini, chayote, and the corn halves. Continue to cook for another 30 minutes, or until the vegetables are soft and the flavors have melded together.
4. Taste the broth and adjust the seasoning with salt and pepper as needed. Add the fresh cilantro in the last 5 minutes of cooking.
5. Serve the caldo with lime wedges and warm tortillas on the side.

This Traditional Mexican Beef Caldo is a dish that brings together the flavors of tender beef and fresh vegetables in a perfectly balanced, comforting broth. Whether served on a chilly evening or during family gatherings, it provides both nourishment and a sense of warmth. The rich broth, combined with the texture of the beef and the variety of vegetables, makes this recipe a go-to for many. With its simple ingredients and satisfying flavors, Caldo de Res remains a beloved classic in Mexican cuisine.

Spicy Beef and Vegetable Caldo (Caldo de Res Picante)

Spicy Beef and Vegetable Caldo is a variation of the traditional Mexican beef caldo, with an added kick of heat from dried chiles. The rich beef broth is infused with the smoky flavor of guajillo and pasilla chiles, while the vegetables provide a light, fresh contrast to the depth of the spice. It’s perfect for those who love a little more spice and heat in their meals, yet still crave the comforting qualities of the original caldo.

Ingredients:

• 2 lbs beef short ribs or stew meat
• 10 cups water
• 3 dried guajillo chiles, stems and seeds removed
• 2 dried pasilla chiles, stems and seeds removed
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 large carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, cut into pieces
• 1 bunch fresh cilantro
• 2 corn ears, cut into halves
• 1 poblano pepper, roasted, peeled, and chopped
• Salt and pepper to taste
• Lime wedges (for serving)
• Tortillas (for serving)

Instructions:

1. In a large pot, add the beef short ribs and water. Bring to a boil, skim off the impurities, then reduce the heat to a simmer. Cook for 1.5 to 2 hours until the beef is tender.
2. While the beef is cooking, toast the dried guajillo and pasilla chiles lightly in a hot skillet for about 30 seconds, then soak them in hot water for 10 minutes to soften. Blend the softened chiles with a little water to form a smooth paste.
3. Once the beef is tender, strain and add the chile paste to the pot. Stir well to incorporate the rich flavors into the broth.
4. Add the quartered onion, garlic cloves, carrots, potatoes, green beans, corn, and poblano pepper. Cook for an additional 30-40 minutes or until the vegetables are tender.
5. Adjust the seasoning with salt and pepper. Stir in fresh cilantro at the end of cooking for a burst of herbal freshness.
6. Serve hot with lime wedges and warm tortillas.

This Spicy Beef and Vegetable Caldo adds a delightful twist to the traditional version with the bold, smoky flavors of guajillo and pasilla chiles. The depth of heat blends perfectly with the tender beef and the vibrant vegetables, creating a satisfying dish that offers both spice and comfort. Whether you’re a fan of spicy food or simply want to elevate your caldo experience, this version is sure to please your palate. The heat from the chiles adds excitement without overpowering the comforting broth, making it a memorable meal for those who appreciate a little extra flavor in their soups.

Beef Caldo with Nopalitos (Caldo de Res con Nopales)

Beef Caldo with Nopalitos is a delightful Mexican soup that combines the savory richness of beef with the unique, tangy flavor of nopal cactus pads. This variation of caldo adds a touch of earthy flavor and health benefits from the nopal, while still maintaining the traditional beef broth and vegetable balance. It’s perfect for those looking to try something new while enjoying the comforting, rich flavors of a classic Mexican soup.

Ingredients:

• 2 lbs beef brisket or stew meat
• 10 cups water
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 large carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cubed
• 1 cup green beans, cut into pieces
• 1 bunch fresh cilantro
• 2-3 nopal cactus pads (nopales), cleaned and sliced into strips
• 2 tomatoes, chopped
• 2 ears of corn, cut into halves
• 1 serrano or jalapeño pepper, chopped (optional for extra heat)
• Salt and pepper to taste
• Lime wedges (for serving)
• Tortillas (for serving)

Instructions:

1. In a large pot, add the beef brisket or stew meat and cover with water. Bring to a boil, remove any impurities, then reduce the heat to a simmer and cook for 1.5 to 2 hours, until the beef is tender.
2. While the beef is cooking, clean and slice the nopal cactus pads into strips. Rinse them to remove any slime, then set aside.
3. Once the beef is tender, add the quartered onion, garlic cloves, carrots, potatoes, and corn to the pot. Continue to cook for about 30 minutes, until the vegetables are tender.
4. Add the sliced nopalitos, chopped tomatoes, and chopped serrano or jalapeño pepper if using. Cook for an additional 15-20 minutes, until the nopales are soft and have released their juices into the broth.
5. Season with salt and pepper to taste, and stir in fresh cilantro just before serving.
6. Serve hot with lime wedges and warm tortillas.

Beef Caldo with Nopalitos brings an exciting variation to the traditional Mexican beef soup, infusing it with the earthy, tangy flavor of nopal cactus. The addition of nopalitos not only adds a unique texture and flavor but also boosts the dish with extra nutrients. The tender beef, combined with fresh vegetables and the refreshing taste of cilantro, creates a harmonious and satisfying meal. This caldo is perfect for anyone looking to try something different while still enjoying the comforting essence of a traditional Mexican soup. Its vibrant flavors and wholesome ingredients make it a great choice for nourishing both the body and the soul.

Caldo de Res with Chipotle and Vegetables

This version of Caldo de Res infuses the classic Mexican beef soup with the smoky heat of chipotle peppers, adding a bold, deep flavor to the broth. The chipotle peppers complement the richness of the beef, while the vegetables balance out the heat, creating a deliciously comforting dish. It’s perfect for those who love spicy, smoky flavors that elevate the traditional Mexican caldo.

Ingredients:

• 2 lbs beef shank with bone or beef stew meat
• 10 cups water
• 2 dried chipotle chiles, stems and seeds removed
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 large carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cubed
• 1 cup corn kernels (fresh or frozen)
• 1 cup green beans, cut into pieces
• 1 zucchini, sliced
• 1 bunch fresh cilantro
• 2 bay leaves
• Salt and pepper to taste
• Lime wedges (for serving)
• Warm tortillas (for serving)

Instructions:

1. In a large pot, place the beef and cover with water. Bring to a boil, then skim off any impurities. Once clean, reduce the heat to a simmer.
2. Toast the chipotle chiles in a dry skillet for about 30 seconds, then soak them in hot water for 10 minutes. Blend the softened chiles with a small amount of water until smooth.
3. Once the beef is tender (after 1.5-2 hours), add the onion, garlic, and bay leaves to the pot. Stir in the chipotle paste, mixing it into the broth.
4. Add the carrots, potatoes, corn, green beans, and zucchini. Continue to simmer for an additional 30 minutes, until the vegetables are tender.
5. Season with salt and pepper to taste, and stir in the fresh cilantro just before serving.
6. Serve with lime wedges and warm tortillas on the side.

This Caldo de Res with Chipotle and Vegetables offers a smoky, spicy twist on the traditional recipe, giving the dish a bold and robust flavor that will leave you craving more. The smoky chipotle pepper enhances the rich broth while the vegetables add a refreshing balance, making it a well-rounded, satisfying meal. Whether enjoyed on a chilly evening or during a festive gathering, this flavorful variation of caldo is a perfect choice for those who love a bit of spice and depth in their soups.

Caldo de Res with Pumpkin (Caldo de Res con Calabaza)

Caldo de Res with Pumpkin brings an earthy, slightly sweet flavor to the traditional beef soup, thanks to the addition of pumpkin. This variation of the beloved caldo highlights seasonal vegetables, offering a beautiful balance of savory beef and the natural sweetness of pumpkin. It’s a perfect dish for fall and winter, with a comforting broth that’s both hearty and light at the same time.

Ingredients:

• 2 lbs beef shank with bone or stew meat
• 10 cups water
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 medium potatoes, peeled and cubed
• 1 large zucchini, sliced
• 2 carrots, peeled and cut into chunks
• 1 small pumpkin, peeled and cut into chunks (about 2 cups)
• 1 cup green beans, cut into pieces
• 1 bunch fresh cilantro
• 2 ears of corn, cut into halves
• 2 bay leaves
• Salt and pepper to taste
• Lime wedges (for serving)
• Tortillas (for serving)

Instructions:

1. In a large pot, add the beef and cover with water. Bring to a boil, skim off any impurities, and reduce the heat to a simmer. Cook for about 1.5 to 2 hours until the beef is tender.
2. Add the onion, garlic, and bay leaves to the pot, letting the flavors infuse into the broth.
3. Once the beef is tender, add the potatoes, carrots, zucchini, green beans, and pumpkin chunks. Let the soup simmer for 30 minutes, until the vegetables are tender and the pumpkin softens and blends into the broth.
4. Taste the broth and season with salt and pepper as needed. Stir in fresh cilantro for added flavor.
5. Serve with lime wedges and warm tortillas on the side.

Caldo de Res with Pumpkin offers a delicious variation that adds a subtle sweetness and depth to the traditional beef soup. The pumpkin not only enhances the flavor of the broth but also provides a beautiful texture that perfectly complements the tender beef and fresh vegetables. This dish is ideal for cooler weather and makes for a nourishing, heartwarming meal. The balance of savory and sweet, combined with the comforting qualities of caldo, makes this version a great option for anyone looking to try something new while still enjoying the essence of traditional Mexican cuisine.

Caldo de Res with Sweet Potatoes (Caldo de Res con Camote)

Caldo de Res with Sweet Potatoes is a comforting, slightly sweet twist on the traditional Mexican beef soup. The sweet potatoes add a touch of sweetness and an earthy flavor to the broth, complementing the richness of the beef. This version is perfect for those looking for a slightly healthier alternative while still enjoying the classic flavors of caldo de res.

Ingredients:

• 2 lbs beef stew meat or shank with bone
• 10 cups water
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 large carrots, peeled and cut into chunks
• 2 medium sweet potatoes, peeled and cut into cubes
• 1 zucchini, sliced
• 1 cup green beans, cut into pieces
• 1 bunch fresh cilantro
• 2 bay leaves
• 1 ear of corn, cut into halves
• Salt and pepper to taste
• Lime wedges (for serving)
• Tortillas (for serving)

Instructions:

1. In a large pot, place the beef and cover with water. Bring it to a boil, skim off any impurities, and reduce the heat to a simmer. Cook for 1.5-2 hours until the beef is tender.
2. Add the onion, garlic, and bay leaves to the pot. Let it simmer for an additional 10 minutes to infuse the flavors into the broth.
3. Add the carrots, sweet potatoes, zucchini, green beans, and corn. Continue to cook for 30-40 minutes until the vegetables are tender and the sweet potatoes begin to break down and thicken the broth.
4. Taste and season the broth with salt and pepper as necessary. Stir in fresh cilantro just before serving.
5. Serve with lime wedges and warm tortillas on the side.

This Caldo de Res with Sweet Potatoes offers a gentle sweetness that perfectly balances the savory beef and hearty vegetables. The sweet potatoes not only enhance the flavor of the broth but also provide a comforting, creamy texture that enriches the soup. This variation is a delightful take on the traditional recipe, ideal for those looking to add a bit of natural sweetness to their caldo. It’s a nourishing, wholesome dish that brings a new level of comfort, perfect for any meal of the day or a family gathering.

Caldo de Res with Cabbage (Caldo de Res con Col)

Caldo de Res with Cabbage is a flavorful, hearty soup that incorporates the mild, slightly sweet taste of cabbage into the rich and savory beef broth. The cabbage adds a light crunch, blending perfectly with the tender beef and vegetables. This variation is an excellent choice for those looking to add a bit of freshness and extra nutrition to their caldo, making it an even more satisfying and balanced dish.

Ingredients:

• 2 lbs beef shank with bone or stew meat
• 10 cups water
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 medium potatoes, peeled and cubed
• 2 large carrots, peeled and cut into chunks
• 1 small head of cabbage, chopped into large pieces
• 1 cup green beans, cut into pieces
• 1 bunch fresh cilantro
• 2 ears of corn, cut into halves
• 2 bay leaves
• Salt and pepper to taste
• Lime wedges (for serving)
• Warm tortillas (for serving)

Instructions:

1. In a large pot, add the beef and water. Bring to a boil, then lower the heat to a simmer, skimming off any foam. Simmer for about 1.5 to 2 hours until the beef is tender.
2. Add the onion, garlic, and bay leaves to the pot, and let them cook for an additional 10 minutes to infuse the broth with flavor.
3. Add the potatoes, carrots, and corn to the pot, and cook for about 30 minutes or until the vegetables are tender.
4. Add the chopped cabbage and green beans to the pot, and cook for an additional 15-20 minutes, until the cabbage softens and wilts into the soup.
5. Taste and season the broth with salt and pepper as needed. Stir in the fresh cilantro just before serving.
6. Serve hot with lime wedges and warm tortillas on the side.

Caldo de Res with Cabbage offers a delightful combination of savory beef broth and the mild, refreshing flavor of cabbage. The cabbage provides a slight crunch and a subtle sweetness that contrasts beautifully with the richness of the beef and the earthiness of the other vegetables. This variation is not only a tasty twist on the classic Mexican caldo but also adds an extra layer of nutrition, making it a perfect choice for a well-rounded and comforting meal. It’s a wonderful dish to share with family or friends, especially during colder months when you need something hearty and nourishing.

Caldo de Res with Tomatoes and Roasted Garlic (Caldo de Res con Tomates y Ajo Asado)

This Caldo de Res with Tomatoes and Roasted Garlic brings an added layer of depth and complexity to the classic beef soup. Roasting the garlic imparts a sweeter, milder flavor to the broth, while the tomatoes provide a fresh, tangy balance. The result is a savory, aromatic soup that is full of flavor with every spoonful. This version of caldo is perfect for those who enjoy a slightly sweeter, more fragrant broth with their tender beef and vegetables.

Ingredients:

• 2 lbs beef stew meat or shank with bone
• 10 cups water
• 1 onion, quartered
• 4 garlic cloves, roasted (see instructions)
• 3 tomatoes, chopped
• 2 medium potatoes, peeled and cubed
• 2 large carrots, peeled and cut into chunks
• 1 zucchini, sliced
• 1 bunch fresh cilantro
• 2 ears of corn, cut into halves
• 2 bay leaves
• Salt and pepper to taste
• Lime wedges (for serving)
• Warm tortillas (for serving)

Instructions:

1. Roast the garlic by placing the whole garlic cloves (with skins on) in a dry skillet over low heat. Turn them every few minutes until they become soft and golden brown (about 15-20 minutes). Once roasted, peel the garlic and set it aside.
2. In a large pot, add the beef and water. Bring to a boil, skim off any impurities, and reduce the heat to simmer. Cook for about 1.5 to 2 hours until the beef is tender.
3. Add the roasted garlic, onion, and bay leaves to the pot, letting the flavors infuse the broth.
4. Stir in the chopped tomatoes, potatoes, carrots, and corn. Continue to cook for 30-40 minutes until the vegetables are tender.
5. Add the zucchini and cook for another 10-15 minutes. Season with salt and pepper to taste.
6. Stir in fresh cilantro just before serving, and serve with lime wedges and warm tortillas.

Caldo de Res with Tomatoes and Roasted Garlic offers a unique, aromatic twist on the classic beef soup. Roasting the garlic sweetens its flavor and adds a rich, smoky undertone, while the fresh tomatoes brighten the broth with their tanginess. The result is a comforting soup that’s layered with savory, sweet, and tangy notes, all perfectly balanced with tender beef and vegetables. This dish is ideal for those who love a more fragrant, slightly richer broth and offers a satisfying, flavorful meal perfect for any occasion.

Caldo de Res with Peppers and Herbs (Caldo de Res con Pimientos y Hierbas)

Caldo de Res with Peppers and Herbs is a fresh and aromatic variation of the classic Mexican beef soup. The addition of bell peppers and herbs such as thyme and oregano provides an extra layer of flavor, making the broth fragrant and savory. This version is perfect for those who enjoy the complexity of fresh herbs and peppers, enhancing the beef and vegetables without overpowering the traditional elements of the dish.

Ingredients:

• 2 lbs beef shank with bone or stew meat
• 10 cups water
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 bell peppers (one red, one yellow), cut into strips
• 2 medium potatoes, peeled and cubed
• 2 large carrots, peeled and cut into chunks
• 1 zucchini, sliced
• 1 bunch fresh cilantro
• 2 ears of corn, cut into halves
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• Salt and pepper to taste
• Lime wedges (for serving)
• Tortillas (for serving)

Instructions:

1. In a large pot, add the beef and water. Bring it to a boil, then reduce the heat to a simmer. Skim off any impurities and cook for 1.5 to 2 hours until the beef is tender.
2. Add the onion, garlic, bay leaves, thyme, and oregano to the pot. Let the flavors meld together for about 10 minutes.
3. Add the bell peppers, potatoes, carrots, and corn, and cook for 30-40 minutes until the vegetables are tender.
4. Add the zucchini and cook for an additional 10-15 minutes until the zucchini is soft.
5. Season with salt and pepper to taste, and stir in fresh cilantro just before serving.
6. Serve hot with lime wedges and warm tortillas.

Caldo de Res with Peppers and Herbs is a fragrant and flavorful variation that incorporates fresh bell peppers and aromatic herbs into the classic beef soup. The peppers add a subtle sweetness, while the thyme and oregano provide a savory depth to the broth. The result is a light yet satisfying caldo that retains the essence of the traditional recipe while introducing fresh, vibrant flavors. This dish is perfect for anyone looking to explore new dimensions in their Mexican beef soup, offering a meal that is both comforting and refreshing.

Caldo de Res with Spinach and Mushrooms (Caldo de Res con Espinacas y Hongos)

Caldo de Res with Spinach and Mushrooms is a healthy and flavorful twist on the traditional Mexican beef soup. The earthy flavor of the mushrooms adds depth to the rich beef broth, while the spinach brings a light, fresh touch to the dish. This variation is perfect for those looking for a nutritious and satisfying soup that still maintains the heartiness of the classic caldo de res.

Ingredients:

• 2 lbs beef shank with bone or stew meat
• 10 cups water
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 medium potatoes, peeled and cubed
• 2 large carrots, peeled and cut into chunks
• 2 cups fresh spinach, washed and chopped
• 2 cups mushrooms, sliced (button or cremini)
• 1 bunch fresh cilantro
• 2 ears of corn, cut into halves
• 2 bay leaves
• Salt and pepper to taste
• Lime wedges (for serving)
• Warm tortillas (for serving)

Instructions:

1. In a large pot, add the beef and cover with water. Bring it to a boil, skim off any impurities, and reduce the heat to a simmer. Cook for about 1.5 to 2 hours until the beef is tender.
2. Add the onion, garlic, and bay leaves, and let the flavors develop for another 10 minutes.
3. Add the potatoes, carrots, and corn to the pot, cooking for 30 minutes or until the vegetables are tender.
4. In a separate pan, sauté the sliced mushrooms until they release their moisture and become golden brown, about 5-7 minutes. Add them to the pot with the spinach, and let the soup simmer for another 10-15 minutes.
5. Season the broth with salt and pepper to taste, and stir in the fresh cilantro just before serving.
6. Serve hot with lime wedges and warm tortillas on the side.

Caldo de Res with Spinach and Mushrooms brings a rich, earthy flavor to the traditional beef soup, with the mushrooms deepening the broth’s savory qualities and the spinach adding a fresh, green note. This version provides a perfect balance between the hearty, tender beef and the lightness of the vegetables, making it both nutritious and comforting. The combination of flavors and textures creates a delicious and well-rounded soup that is ideal for those looking for a healthy yet flavorful variation of the classic Mexican caldo de res.

Caldo de Res with Celery and Leeks (Caldo de Res con Apio y Puerros)

Caldo de Res with Celery and Leeks is a fragrant and flavorful variation of the traditional Mexican beef soup. The combination of celery and leeks adds a mild yet aromatic taste to the rich beef broth. This variation is perfect for those looking to add a little more depth and complexity to the flavor profile of their caldo, creating a comforting and satisfying meal.

Ingredients:

• 2 lbs beef stew meat or shank with bone
• 10 cups water
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 large carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cubed
• 1 bunch celery, chopped
• 2 leeks, cleaned and sliced
• 1 bunch fresh cilantro
• 2 ears of corn, cut into halves
• 2 bay leaves
• Salt and pepper to taste
• Lime wedges (for serving)
• Warm tortillas (for serving)

Instructions:

1. In a large pot, place the beef and cover with water. Bring it to a boil, skim off any impurities, and reduce the heat to simmer. Cook for 1.5 to 2 hours until the beef is tender.
2. Add the onion, garlic, and bay leaves to the pot, and let them cook for an additional 10 minutes to infuse the broth with flavor.
3. Add the carrots, potatoes, celery, and leeks to the pot. Simmer for about 30-40 minutes until the vegetables are tender.
4. Season the broth with salt and pepper to taste, and stir in fresh cilantro just before serving.
5. Serve with lime wedges and warm tortillas.

Caldo de Res with Celery and Leeks introduces a fresh, aromatic element to the classic beef soup, with the celery adding a subtle crunch and the leeks imparting a delicate sweetness. The result is a fragrant and balanced broth that pairs perfectly with the tender beef and hearty vegetables. This variation is perfect for anyone seeking a lighter yet still satisfying version of the traditional caldo de res, making it an excellent choice for a nourishing, comforting meal.

Caldo de Res with Sweet Corn and Caramelized Onions (Caldo de Res con Elote y Cebollas Caramelizadas)

Caldo de Res with Sweet Corn and Caramelized Onions takes the classic Mexican beef soup to the next level by adding the natural sweetness of corn and the rich, complex flavor of caramelized onions. The sweetness from the corn and onions balances out the savory beef broth, creating a harmonious and comforting soup that’s perfect for any occasion.

Ingredients:

• 2 lbs beef stew meat or shank with bone
• 10 cups water
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 medium potatoes, peeled and cubed
• 2 large carrots, peeled and cut into chunks
• 2 ears of sweet corn, cut into halves or thirds
• 2 large onions, thinly sliced
• 1 bunch fresh cilantro
• 2 bay leaves
• Salt and pepper to taste
• Lime wedges (for serving)
• Warm tortillas (for serving)

Instructions:

1. In a large pot, add the beef and cover with water. Bring it to a boil, skim off any impurities, and reduce the heat to a simmer. Cook for about 1.5 to 2 hours until the beef is tender.
2. Add the onion, garlic, and bay leaves to the pot, letting the flavors develop for about 10 minutes.
3. While the soup simmers, heat a pan over medium heat and add a tablespoon of oil. Add the sliced onions and cook slowly, stirring occasionally, until the onions are caramelized and golden brown (about 20 minutes). Set aside.
4. Add the carrots, potatoes, corn, and caramelized onions to the soup. Simmer for another 30-40 minutes until the vegetables are tender.
5. Taste and season the broth with salt and pepper as needed, and stir in the fresh cilantro just before serving.
6. Serve with lime wedges and warm tortillas on the side.

Caldo de Res with Sweet Corn and Caramelized Onions is a rich and flavorful variation that adds layers of sweetness to the traditional beef broth. The caramelized onions provide a depth of flavor that complements the natural sweetness of the corn, making this version of caldo both comforting and satisfying. Whether you’re looking to spice up your usual beef soup or try something new, this dish offers a unique twist on a classic Mexican comfort food. It’s perfect for family gatherings or as a special treat during the colder months.

Caldo de Res with Avocado and Chilies (Caldo de Res con Aguacate y Chiles)

Caldo de Res with Avocado and Chilies introduces a vibrant and refreshing twist to the traditional beef soup. The creamy avocado balances the heat from the chiles, creating a delightful contrast with the rich and savory broth. This version is perfect for those who love the combination of creamy textures and spicy flavors, making it a great option for any occasion, especially when you want something that’s both comforting and refreshing.

Ingredients:

• 2 lbs beef stew meat or shank with bone
• 10 cups water
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 large carrots, peeled and cut into chunks
• 2 medium potatoes, peeled and cubed
• 2 ripe avocados, peeled and sliced
• 2 dried ancho chiles, seeds removed and soaked
• 1 fresh jalapeño, sliced
• 1 bunch fresh cilantro
• 2 ears of corn, cut into halves
• 2 bay leaves
• Salt and pepper to taste
• Lime wedges (for serving)
• Warm tortillas (for serving)

Instructions:

1. In a large pot, add the beef and cover with water. Bring it to a boil, then reduce the heat to simmer. Skim off any impurities and cook for about 1.5 to 2 hours until the beef is tender.
2. While the beef cooks, toast the ancho chiles in a dry skillet for 30 seconds. Then soak them in hot water for 10 minutes. Blend the chiles with a small amount of water to form a smooth paste.
3. Add the onion, garlic, and bay leaves to the pot and let the flavors meld for about 10 minutes.
4. Add the carrots, potatoes, and corn to the pot and cook for 30 minutes, or until the vegetables are tender.
5. Stir in the chile paste and fresh jalapeño slices, adjusting the heat to your preference.
6. Once the soup is ready, season with salt and pepper to taste. Stir in the fresh cilantro.
7. Serve the soup in bowls and top each with slices of avocado. Serve with lime wedges and warm tortillas on the side.

Caldo de Res with Avocado and Chilies is a flavorful variation that combines the richness of beef with the creamy texture of avocado and the smoky heat of dried ancho chiles and fresh jalapeños. The avocado adds a refreshing balance to the soup, making it both rich and cooling at the same time. This dish is perfect for those who love the interplay of spice, creaminess, and deep, savory flavors, and it brings a unique twist to the classic Mexican beef soup.

Caldo de Res with Bell Peppers and Chayote (Caldo de Res con Pimientos y Chayote)

Caldo de Res with Bell Peppers and Chayote offers a refreshing and hearty take on the traditional beef soup. The bell peppers add a sweet, crunchy texture, while the chayote provides a mild, slightly nutty flavor that blends beautifully with the beef. This variation is perfect for those who love incorporating more vegetables into their meals without sacrificing the richness and depth of the classic caldo de res.

Ingredients:

• 2 lbs beef stew meat or shank with bone
• 10 cups water
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 medium potatoes, peeled and cubed
• 2 large carrots, peeled and cut into chunks
• 2 bell peppers (red and green), cut into strips
• 2 chayotes, peeled and sliced
• 1 bunch fresh cilantro
• 2 ears of corn, cut into halves
• 2 bay leaves
• Salt and pepper to taste
• Lime wedges (for serving)
• Warm tortillas (for serving)

Instructions:

1. In a large pot, place the beef and cover with water. Bring it to a boil, then reduce the heat to a simmer. Skim off any impurities and cook for about 1.5 to 2 hours until the beef is tender.
2. Add the onion, garlic, and bay leaves to the pot, and let the flavors blend for 10 minutes.
3. Add the potatoes, carrots, and corn to the pot. Simmer for about 30 minutes, or until the vegetables are nearly tender.
4. Stir in the bell peppers and chayote slices. Continue cooking for 15-20 minutes until the chayote is tender and the peppers have softened.
5. Season with salt and pepper to taste, and stir in the fresh cilantro just before serving.
6. Serve with lime wedges and warm tortillas on the side.

Caldo de Res with Bell Peppers and Chayote is a delightful variation that adds a fresh, crunchy texture and mild flavor to the traditional beef soup. The chayote provides a subtle nutty taste, while the bell peppers introduce a touch of sweetness. Together, they complement the rich beef broth, creating a delicious and well-balanced meal. This variation is perfect for those looking for a lighter, vegetable-packed version of caldo that still retains all the comfort and heartiness of the classic dish.

Caldo de Res with Plantains and Coconut Milk (Caldo de Res con Plátano y Leche de Coco)

Caldo de Res with Plantains and Coconut Milk offers a unique and tropical twist on the traditional Mexican beef soup. The sweetness of the plantains combined with the creamy richness of coconut milk brings an exotic flair to the dish, while the savory beef and vegetables provide a solid foundation. This version is perfect for those seeking a more adventurous take on caldo de res with a balance of sweet and savory flavors.

Ingredients:

• 2 lbs beef stew meat or shank with bone
• 10 cups water
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 medium potatoes, peeled and cubed
• 2 large carrots, peeled and cut into chunks
• 2 ripe plantains, peeled and sliced into rounds
• 1 can (14 oz) coconut milk
• 1 bunch fresh cilantro
• 2 ears of corn, cut into halves
• 2 bay leaves
• Salt and pepper to taste
• Lime wedges (for serving)
• Warm tortillas (for serving)

Instructions:

1. In a large pot, add the beef and cover with water. Bring it to a boil, skim off any impurities, and reduce the heat to simmer. Cook for about 1.5 to 2 hours until the beef is tender.
2. Add the onion, garlic, and bay leaves to the pot, allowing the flavors to infuse for about 10 minutes.
3. Add the potatoes, carrots, and corn to the pot, cooking for 30 minutes or until the vegetables are nearly tender.
4. Stir in the sliced plantains and coconut milk. Continue cooking for another 15-20 minutes, until the plantains soften and the soup takes on a creamy texture.
5. Season with salt and pepper to taste, and stir in fresh cilantro just before serving.
6. Serve with lime wedges and warm tortillas on the side.

Caldo de Res with Plantains and Coconut Milk provides a rich and unique variation of the traditional beef soup. The plantains offer a sweet, slightly caramelized flavor that complements the creamy coconut milk, creating a tropical twist on the classic caldo. The savory beef and vegetables balance out the sweetness, making this dish both satisfying and flavorful. Perfect for those looking to explore new flavor combinations, this caldo offers an unforgettable experience, blending sweet, savory, and creamy elements in every bite.

Note: More recipes are coming soon!