Caldo de Res (Mexican Beef Soup)

Serving: Best enjoyed hot with corn tortillas or Mexican rice.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm on the stovetop over low heat until heated through. Add a splash of water if needed.
Freezing: Freeze the broth and beef in separate containers for up to 3 months. Add fresh vegetables when reheating for the best texture.
Variations
Spicy Kick: Add 1-2 dried guajillo or ancho chilies for a deeper, smoky flavor.
More Protein: Use oxtail, short ribs, or beef chuck for added richness.
Extra Hearty: Add chayote squash or additional root vegetables for a thicker soup.
FAQ
Can I make this in a slow cooker?
Yes! Cook the beef with seasonings on low for 6-8 hours, then add vegetables in the last 1-2 hours.

What’s the best way to remove excess fat?
Let the soup cool slightly, then skim the fat off the surface with a spoon.

Can I use other cuts of beef?
Yes! Beef short ribs, oxtail, or beef chuck also work well.

This Caldo de Res is a heartwarming dish filled with rich flavors, perfect for a cozy meal. Enjoy!