Caldo de Res/Beef Caldo

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Cold front is here, Texas! That means caldo season is officially here. Caldo de Res is a very popular in Mexico, there’s chicken and beef (the second one is my favorite) Abuelitas say that caldo can cure anything, from heartaches to flu. I believe this to be the honest truth. It is also true that as soon as the weather starts cooling down we crave this delicious and comforting soup.

This is my mom’s recipe and hands down, my favorite Caldo de Res recipe. I called my mom from HEB and ask her to give me exact instructions and ingredients cause I wanted to do it right, just like she does, and I did!! Well, almost, My mom still makes the best.

Note: Beef shank is the classic cut of meat used for caldo. But I prefer using short ribs. It makes the Caldo so tasty and meaty. I Love it!

Recipe below.


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

5 thoughts on “Caldo de Res/Beef Caldo

  1. The recipe sounds great but you can’t have Faldo without Mexican rice! Hello, my name is Bernardo Lopez. My cooking memories come from Mexico too. My dad from Torreón, and mom from San Antonio.
    Here’s my problem or challenge. I’ve already bought all my ingredients. At the last minute my oldest daughter starts saying how she can just taste the short ribs! I had purchased shank bones and neck bones. I know I can cook them together
    But the difference in cooking time might be a problem. To keep the shank bones from falling apart I’m thinking cooking them in separate pots and when the doneness, matches throw them all together. I also have to cook cabbage separately!
    I will cook the cabbage in the caldo broth. Yes we’re having Mexican rice, corn tortillas and homemade salsa.
    I’ll shut up now, thanks for listening.

    1. Hey, Bernando! Thank you for your comments. In my opinion, there’s no wrong way to do caldo. Every family has a different way to do it and in my experience, they are all delicious. Short ribs are not traditional, but it is what I like the best, I don’t like the texture of beef shanks very much but sometimes I add them in for flavor (and tuetano, yum!) Yes to rice and very spicy salsa on corn tortillas! That’s the way we eat it in Monterrey too. Your caldo sounds amazing, I am sure it will be delicious.

  2. Hi Marisol You don’t have to respond to (unless you’ve seen my website😊) this post. I just finished my salsa and while I’m waiting for the meat I’ll pass on a little advice. I messed up. I was going to make my salsa from scratch, the roasting and peeling of everything, then grinding them on the molcajete. Big mistake for me! It was so time consuming. I was making a quart but ended up doing the final third in the blender then combining both batches together. You really couldn’t
    Tell I cheated. Sometimes we feel a little too nostalgic and forget technology really can save some time. If technology doesn’t compromise the flavor.
    It was nice talking food. I type so slow the meat is almost done!
    Later, Bernardo

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