Caldo de Res (Mexican Beef Soup)

Elizabeth Lancaster


I was taught to cook this soup by my first husband, who is from Mexico. He made this dish for the first time for me when we where pregnant with our first son.Needless to say, me being a hungrey pregnant woman, I ate 3 bowls, not small bowls, but LARGE bowls,it's that good!

Now I make this all the time, and its a huge hit at our house! And you will deffenatly have left overs for almost 3 days! Hope this dish makes its way to your next pot luck or dinner table soon!! Enjoy!

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30 people


20 Min


3 Hr 5 Min


Stove Top


1 lb
beef neck bones
6-8 pkg
beef shank, with bone
4 clove
fresh garlic
8-10 large
1 medium
white onion chopped
4 large
potatoes cubed
4 large
chayotes (mexican squash) cubed
1 Tbsp
1/2 Tbsp
1/4 c
goya seasoning (mexican spice)
ears of corn (cut in halves)
3 medium
mexican grey squash cubed
1 bunch
fresh cilantro (1/2) for soup other half for garnish on tacos
4-6 medium
fresh limes
1 pkg
corn tortillas
20-24 c
2-3 large
avocados diced or sliced

Directions Step-By-Step

In a large pot over low heat combine the beef,garlic, onion, carrots, 1/2 a bunch of cilantro, salt and pepper and goya seasoning. Add water,to cover meat and veggies. Cover and simmer for 2 hours.
Remove lid, stir, and simmer for another hour with lid off.Add potatoes and squashes.
Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

Heat tortillas and serve with Avocados and sour cream!

This is be your next big crave in the cold winter months! Promise!!!!! Enjoy!
*** Tortillas and sour cream, built up meat/veggies on tortillas, squeeze lime on tortillas, and dip into soup!!!Don't forget the Avocados!

About this Recipe

Course/Dish: Beef, Beef Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Dairy Free