For the tastiest caldo de res, you’ll need to take the time to cook the beef in the water first to get the depth of flavor that’s traditionally expected from this dish. You’ll also need to use the best meat for caldo de res as this is where the soup draws a lot of its flavor. Bone-in beef shanks are the traditional cut, as the bone helps to impart even more flavor into the soup. If you find the meat slightly tough from the beef shanks, you can use a combination of beef cuts to add more tender meat, like a top roast. When the beef is cooking, you can skim off any foam as needed and remove this during the initial cooking process.
In the recipe above we’ve shared a basic base for a caldo de res, featuring carrots, tomatoes, corn ears, and cabbage, but many traditional recipes feature zucchini, potatoes, and squash. Take care not to add the vegetables when the soup is boiling, however, as you want to avoid the vegetables becoming really mushy in the soup. Some chefs will even add garlic, bay leaves, and mint for further seasoning and flavor whilst it’s simmering together. Parsley and basil will also work well with the flavors of the soup if you want to add a little more seasoning to the dish.
How to serve it
In the recipe shared above, we’ve suggested a simple garnish of Mexican flavors from jalapeño peppers to lime juice, but often you’ll find a caldo de res served alongside homemade tortillas, salsa verde, and Mexican rice. For a true Mexican feast, you could plate this soup up for your guests alongside a hearty dish of Mexican meatballs, and chicken and cheese quesadillas that are great for dipping into the soup. Chimichanga is another irresistible Mexican dish that you could easily serve with a classic caldo de res, as part of a Mexican-inspired lunch.
Storage
You can store any leftover caldo de res in an airtight container in the fridge for up to five days. It’s possible to reheat it on the stove, so you can enjoy it warmed up at a later date. It will also freeze well, but you’ll need to make sure you defrost it in the fridge overnight prior to heating up for consumption.
