(Kind of) Cold Weather Caldo: A Recipe for Mexican Beef Soup

Growing up, my mom always made caldo when it was cold outside. When I was living in Michigan for law school I made it all the time, mostly because it is easy and delicious. Now, as a mom myself, I find it’s a perfect go-to during colder months, because you can do the prep ahead of time and freeze large quantities in a pinch.

Now that it’s getting “colder” (which in San Antonio means anything below 70 degrees), here’s my recipe for Caldo de Res (Beef Soup).

The key here is timing. You cannot just throw the vegetables in all at once, because they take different times to cook, and you don’t want mushy soup. Gross.

So yes, while this soup takes hours to make, it is very simple and very, very worth it.

Ingredients

12 c. water (I use a pint of beef stock and 10 c. water)

3–4 lbs. beef stew meat or beef shank with bone

3 cobs of corn, peeled and cut into quarters

4 carrots, peeled and roughly sliced

4 ribs of celery, roughly sliced

olive oil

1 small yellow onion, thinly sliced

2 cloves of garlic, smashed and chopped

2 tomatoes, roughly chopped

1/2 c. cilantro leaves, roughly chopped (plus more for serving)

1/2 green cabbage, sliced into two or three wedges

4 white potatoes, scrubbed and roughly sliced

4 zucchini, roughly sliced

Salt, to taste

Lime wedges, for serving

Corn tortillas, for serving

Instructions

1. Fill a large, heavy pot with water, about 2/3 full, or 10 c. (I use 10 c. plus a pint of beef stock). Add a tablespoon of salt and the beef.

2. Bring water to a boil; then reduce heat. Fat foam will rise to the top; you can skim it off with a spoon, but I leave mine in.

3. Set the lid ajar on top, and cook the beef for about 50 minutes.

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4. Add the corn, and cook for about 15 minutes. Then add the celery, and cook for about 15 minutes.

5. While the celery is cooking, heat some olive oil in a small pan over medium heat. Add the onions and garlic; cook a couple minutes until the onion is translucent. Add the tomatoes; cook for a couple minutes; and then stir in the cilantro.

6. Pour the onion mixture into the soup pot.

7. Always be aware of the water level, as you will need to add more as it evaporates. Constantly test the broth in case you need to season with more salt.

8. Add the carrots, and cook for about 15 minutes. Alternate adding the cabbage, potatoes, and squash in 15-minute intervals.

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9. You’re done! Serve soup warm, with cilantro, lime, and corn tortillas.

caldo 3

[hr]What are some of your favorite cold weather recipes? Share in the comments below!

Marisa
As a civil rights litigator, Marisa is passionate about education and immigrants rights. She is obsessed with all things San Antonio, where she grew up, and lives close to downtown with her husband Andres, an immigration attorney, her tenacious 2-year old son, a gentle rescue dog named Quixo and a “big boned” tuxedo cat named Sancho Panza. Marisa looks forward to sharing the highs and the lows of what she affectionately calls the “controlled chaos” that is her life as a fulltime working attorney, mom and wife in the Alamo City.