Caldo de Res, also known as “Cocido,” is a traditional Mexican soup made with tender beef chunks, hearty vegetables, and chickpeas. This comforting dish features a rich broth that is simmered with carrots, zucchini, cabbage, celery, corn, and potatoes.
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Caldo de Res (Mexican Beef Soup)
Healthy, hearty, & delicious!
Growing up in Sonora, I remember my mom always making a HUGE pot of Cocido for the family – it was a staple in our home.
Not only is it healthy and easy to make, but it’s also perfect for feeding a crowd, with plenty of leftovers that taste even better the next day. This family-friendly dish is a wonderful way to bring everyone together around the table.
Caldo de Res is made by simmering lean beef and beef shank, with bones to create a delicious broth which is mild as it lacks chiles or tomato sauce. Once the beef is tender, vegetables like corn, carrots, chayotes, zucchini, cabbage, and potatoes are added to make it hearty. The soup is seasoned simply with beef bullion, salt, garlic, onion, and a touch of cilantro for freshness.
🩷 xo, Ana
Ingredients:
The ingredients list is a little long but it’s due to the dish being loaded with vegetables. Don’t let this intimidate you! This is what makes this meal a powerhouse.
- Meats
- Beef shank with bone (chamorro/chambarete) and top loin or lean chuck
- Vegetables
- Garlic
- Onion
- Corn on the cob
- Carrots
- Chayote
- Potatoes
- Green beans
- Cabbage
- Zucchini
- Herbs & Spices
- Dried oregano
- Fresh cilantro
- Kosher salt
- Black pepper
- Beef bouillon
- To Garnish
- Salsa macha or your favorite spicy salsa
- Fresh lime juice
- Warm corn tortillas
How to make Caldo De Res
This is one of those meals that kind of cooks itself. All you really need to do is toss the veggies in at different times so the softer ones don’t turn mushy. After that, everything just simmers together until the broth is flavorful and the veggies are perfectly tender – easy, cozy, and all in one pot.
Important Tip! Choose the biggest pot you have. I used an 8 quart pot and still wasn’t large enough – honestly, I had to divide the cooking at the end into two different pots. When you make Cocido, there is no way you can make a small portion, so be ready to have leftovers, or invite all of your friends for a bowl of this delicious soup!
Step-by-Step
- Simmer the beef: Start with the beef shank and top loin in a big pot of water (8 to 10 quart pot). Bring it to a boil, then skim off the foam that rises. Toss in the garlic, onion, salt, and pepper. Let it simmer gently until the meat is nice and tender.
- Add the first veggies: Out goes the garlic. In go the corn, carrots, and chayote. These need a head start since they take longer to soften. Give them about 10 minutes to cook.
- Layer in more flavor: Sprinkle in the oregano and cilantro, then add the bouillon, potatoes, green beans, and cabbage. Cover it up and let everything cook together until the veggies are starting to get tender.
- Finish with zucchini: Zucchini goes in last since it cooks quickly. After about 15 minutes, you’re ready to ladle the soup into big bowls. Don’t forget, crushed red pepper or chiltepines (or salsa), a squeeze of lime and warm corn tortillas!
Ana’s Recipe Tips
- Use a mix of beef cuts if you can, shank gives flavor from the bone, and top loin or chuck adds tender meat.
- Skimming the broth at the beginning makes it clear and clean-tasting. Don’t skip that step.
- Cut the vegetables into larger chunks so they don’t fall apart in the long simmer.
- Caldo is usually served with lime wedges and warm corn tortillas on the side.
Print Recipe:
Caldo De Res (Cocido)
Ingredients
- 2 pounds beef shank with bone - Also known as chamorro or chambarete in Spanish
- 1 ½ pound top loin or lean chuck
- 1 garlic head - slice the top off
- ½ large white or yellow onion - chopped
- 16 cups water (about 4 liters)
- ½ Tablespoon kosher or sea salt or more to taste
- 1 teaspoon black pepper or more to taste
- 2 fresh corn on the cob - cut in 4 pieces each
- 3 large carrots - peeled & sliced into 1 inch pieces.
- 1 Chayote - peeled & sliced into 1 inch pieces.
- 1 teaspoon dried oregano
- 1 cup chopped cilantro
- 2 Teaspoon beef bouillon or 2 cube
- 6 small potatoes
- 2 cups green beans
- 1 small cabbage - cut into 4 pieces
- 2 large zucchinis - cup into small chunks
To garnish
- salsa macha (or your favorite spicy salsa), and fresh lime juice.
Instructions
Cook the meat
- Place the beef shank and top loin in a large pot. Cover with about 16 cups of water. Bring to a boil, then skim off any foam that rises to the top. Add the whole head of garlic, ½ onion, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Lower the heat to medium, cover and simmer for about 1 to 1 ½ hours, until the beef is tender.2 pounds beef shank with bone, 1 ½ pound top loin or lean chuck, 1 garlic head, ½ large white or yellow onion, 16 cups water (about 4 liters), ½ Tablespoon kosher or sea salt or more to taste, 1 teaspoon black pepper or more to taste
- Remove the garlic head and discard. Add the corn, carrots, and chayote. Bring back to a boil and cook for 10 minutes.2 fresh corn on the cob, 3 large carrots, 1 Chayote
- Add oregano, cilantro, bouillon, potatoes, green beans and cabbage. Cover with a lid and cook for 15 minutes. Add the zucchini and cook for 15 more minutes.1 teaspoon dried oregano, 1 cup chopped cilantro, 2 Teaspoon beef bouillon or 2 cube, 6 small potatoes, 2 cups green beans, 1 small cabbage
- Serve hot in large bowls, making sure each bowl gets a bit of meat, broth, and vegetables. Enjoy with salsa, a drizzle of lime juice and warm corn tortillas (this is a must to add more flavor to the broth).
Notes
Storing Suggestions
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze the broth with meat only for up to 3 months. Add fresh vegetables when reheating for the best texture.
Your Private Notes
Nutrition
Recipe FAQs
Yes! The flavors actually get better the next day. Just reheat gently on the stove.
You can, but the potatoes and zucchini may change texture once thawed. If you know you’ll freeze it, leave those out and add them fresh when reheating.
If you can’t find chayote, use zucchini or more carrots. The flavor will still be delicious.
The best Freaking Caldo de res I ever had and I’ve had many many tastes very good this was one of them thank you
The best Freaking Caldo de res I ever had and I’ve had many many tastes very good this was one of them thank you
You must add one instruction on HOW to eat this amazing dish. In my family (and many others I know) we scoop the bone marrow out and put it on our corn tortillas as we eat this caldo. It’s rich and amazing. Thank you for sharing this great dish!
I really enjoyed this. Thank you for the recipe. I used dried oregano couldn’t find fresh. Nice recipe to do with dry garbanzo beans I was gifted.
Hi Samantha! I’m so happy to hear this! Thanks so much for the kind words 🙂
This Cocido de Garbanzo is so tasty! Perfect for cool nights but I would eat it even in the summer huh!