Caldo de res recipe, some people called it puchero or cocido de res, no matter what you call it, when the weather is cool, you always crave a delicious Mexican beef soup.

This recipe is available in Spanish Receta de Caldo de Res Mexicano

Although as a good Latin mom, I also like to prepare caldo in hot weather.

Making caldo de res is very simple but the meat takes time to cook, about two hours. This authentic recipe is made of beef meat and vegetables.

If you work or don’t have time during the day to cook meat, use the slow cooker.

WHAT MEAT IS USED FOR mexican beef soup

My mom uses chamberete or beef shank. I like to also add beef tails, I learned that from my comadre, I tried them at her house and I loved the flavor.

The herbs used to season de res are bay leaf or cilantro. With either of the two, it is vibrant, it depends on your taste.

I really enjoy this authentic caldo de res recipe that I´ve been savoring thru the years.

A good cocido de res is always served with Mexican rice soup, tortillas, and salsa.

I hope you make it and enjoy it!

Caldo de res recipe (Mexican Beef Soup)

Ingredients for Caldo de res

6 lbs of Beef meat (beef shanks, beef tails, ribs or mixed bone)
6 liters of water
6 sliced carrots
3 Chayotes peeled and cut into squares
½ cabbage
½ onion
4 garlic
6 red potatoes
8 bay leaves (or cilantro)
6 zucchini cut into slices
3 corn cut in half
2 diced tomatoes
3 tsp salt

Add 6 liters of water to a large pot. Place the beef meat with the salt, garlic, onion, and bay leaves over medium heat, and cook for two hours.

Then, add the corn and let everything cook for half an hour more. (If you prefer you can cook the meat all night on low heat in the Crock-Pot, it is approximately 7 hours of slow cooking).

When the beef meat is soft, add the carrots, and a few minutes later add the chayotes, cabbage, red potatoes, zucchini, and tomatoes.