Authentic Caldo de Res Rojo Recipe

Caldo de Res Rojo is a hearty Mexican beef soup made with tender beef, a rich red chile broth, and a generous variety of vegetables. Beef shanks and chuck roast simmer slowly with onion, garlic, bay leaves, and cilantro before being combined with a smooth Guajillo and Ancho chile sauce.

The vegetables are added in stages according to their cooking time, allowing the potatoes, corn, carrots, green beans, cabbage, and zucchini to become perfectly tender without turning mushy. Fresh lime, cilantro, onion, avocado, and warm corn tortillas complete this comforting meal.

Why You’ll Love This Recipe

• Rich and flavorful beef broth made from beef shanks and chuck roast.
• A delicious red chile sauce made with Guajillo and Ancho chiles.
• Loaded with tender, wholesome vegetables.
• Perfect for a hearty and comforting family meal.
• Fresh lime, cilantro, onion, and avocado add brightness to every bowl.

Recipe Information

• Prep Time: Not specified
• Cook Time: About 2 hours 25 minutes to 2 hours 40 minutes
• Total Time: Not specified
• Servings: Not specified
• Course: Soup
• Cuisine: Mexican

Ingredients

For the Beef Broth and Meat

• 2 lbs beef shank, bone-in (chamorros de res)
• 1 lb beef chuck roast, cut into large cubes
• 1 medium white onion, cut in half
• 1 head garlic, top cut off to expose the cloves
• 3 dried bay leaves
• 1 bunch fresh cilantro
• Salt, to taste
• 12–14 cups water

For the Red Chile Sauce

• 4–5 dried Guajillo chiles, stems and seeds removed
• 2 dried Ancho chiles, stems and seeds removed
• 2 Roma tomatoes, quartered
• ¼ white onion
• 3 garlic cloves
• ½ teaspoon dried Mexican oregano
• ¼ teaspoon ground cumin

For the Vegetables

• 2 ears of corn, cut into thirds
• 3 medium carrots, peeled and sliced into thick rounds
• 3 Yukon Gold or red potatoes, cut into large chunks
• ½ lb green beans, trimmed (ejotes)
• 2 Mexican squash or zucchinis, cut into thick coins
• ½ small head of green cabbage, cut into thick wedges

For Serving

• Fresh lime wedges
• Finely chopped cilantro
• Finely chopped raw red or white onion
• Sliced avocado
• Warm corn tortillas

Instructions

1. Cook the Beef and Make the Broth

Place the beef shanks, beef chuck, water, halved onion, garlic head, bay leaves, cilantro sprigs, and a generous tablespoon of salt in a large stockpot.

Bring the mixture to a boil over high heat. As it begins to boil, skim off any gray foam or impurities that rise to the surface.

Reduce the heat to medium-low, cover, and let the broth simmer for about 1½ to 2 hours, or until the beef is becoming tender.

2. Prepare the Red Chile Sauce

While the beef is cooking, place the cleaned Guajillo and Ancho chiles in a small saucepan. Add enough water to cover them, bring to a boil, and cook for 10 minutes, until the chiles have softened. Remove from the heat and allow them to cool slightly.

Transfer the softened chiles to a blender along with the Roma tomatoes, ¼ onion, garlic cloves, Mexican oregano, cumin, and about 1–2 cups of the chile soaking water. Alternatively, you can use a ladle of beef broth from the pot.

Blend until the mixture is completely smooth.

Pour the red chile sauce into the pot with the beef through a fine-mesh strainer to remove any remaining chile skins. Stir well to combine the sauce with the broth.

3. Add the Corn and Potatoes

Remove and discard the softened garlic head and onion halves from the pot.

Add the corn and potatoes first, as they require the longest cooking time. Cover and cook for 15 minutes.

4. Add the Carrots and Green Beans

Add the carrots and green beans to the pot. Simmer for another 10 minutes.

5. Add the Cabbage and Zucchini

Finally, add the cabbage wedges and zucchini. Taste the broth and add more salt if needed.

Cover and cook for a final 10 minutes, or until all the vegetables are tender but not mushy.

6. Serve

Ladle the hot Caldo de Res Rojo into large bowls, making sure each bowl gets a piece of tender beef, a chunk of corn, and a variety of vegetables.

Top each bowl with fresh cilantro and diced onion. Squeeze plenty of fresh lime juice over the soup and serve with warm corn tortillas on the side.

Recipe Tips

• Skim the foam from the surface of the broth while the beef begins to boil for a cleaner-tasting soup.
• Add the vegetables in stages according to their cooking time so they remain tender without becoming mushy.
• Strain the blended chile sauce before adding it to the broth for a smoother soup.
• Adjust the salt after adding the red chile sauce and again after adding the vegetables.
• Serve the soup hot with plenty of fresh lime juice for a bright finish.

Variations

• Vegetable Variation: Adjust the vegetables according to what is available while keeping the layered cooking method.
• Broth Variation: Use some of the beef broth in the chile sauce instead of chile soaking water for an even more savory flavor.
• Garnish Variation: Serve with your preferred combination of lime, onion, cilantro, and avocado.

Serving Suggestions

Serve Caldo de Res Rojo piping hot in large bowls with fresh lime wedges, chopped cilantro, diced onion, and sliced avocado. Warm corn tortillas make a perfect accompaniment for soaking up the flavorful red broth.

Storage

Refrigerator

Allow the soup to cool before transferring it to airtight containers. Refrigerate the beef, broth, and vegetables and consume within a few days.

Reheating

Reheat the soup gently on the stovetop until it is heated through. Add a little water or broth if necessary, especially if the vegetables and meat have absorbed some of the liquid during storage.

Nutrition

Nutrition information will vary depending on the cuts of beef, amount of broth consumed, vegetables, and portion size. Exact nutritional values are not specified.

Frequently Asked Questions

What is Caldo de Res Rojo?

Caldo de Res Rojo is a hearty Mexican beef soup made with beef, vegetables, and a red chile sauce. The beef is simmered until tender, creating a flavorful broth that is enriched with Guajillo and Ancho chiles.

Can I use only beef chuck instead of beef shank?

Beef chuck can be used, but beef shank adds a rich, flavorful broth because it contains bone and connective tissue.

Why are the vegetables added at different times?

Different vegetables require different cooking times. Corn and potatoes are added first because they take longer to become tender, followed by carrots and green beans, and finally cabbage and zucchini.

Can I make the chile sauce with beef broth?

Yes. The recipe allows you to use a ladle of beef broth from the pot instead of some of the chile soaking water when blending the red chile sauce.

What can I serve with Caldo de Res Rojo?

Fresh lime, chopped cilantro, diced onion, sliced avocado, and warm corn tortillas are excellent accompaniments.

Final Thoughts

This Authentic Caldo de Res Rojo is a comforting Mexican beef soup packed with tender meat, a rich red chile broth, and hearty vegetables. The combination of Guajillo and Ancho chiles gives the broth its beautiful red color and deep flavor, while fresh lime, cilantro, onion, and avocado bring a bright finish to every bowl.