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Computer Scientist at the Department of BioSciences, Rice University

Mexican beef caldo recipe (soup of beef and veggies)

Recipe to make beef caldo (caldo de res), adapted from an existing caldo de res recipe.


  • 1 tbsp salt
  • 1 clove of garlic
  • 1 onion
  • 3 lbs. beef shanks center cut bone-in
    • I never find it in Kroger, always found it at HEB
    • Alternative: Short Loin with bone
  • 1 lb. butter gold potatoes (or is it honey gold?)
    • I normally use 3 lb. bag because it is a better deal buying the bag
    • I cook them as indicated in the procedure, but when done, I separate them in a different container to avoid having a plate that has too many potatoes in it
  • 1 lb. carrots
    • If you’re rich or want to save time, buy the baby-size carrots
  • 3 corn in the cob
  • cilantro (normally I use 1/3 of the cilantro, or about 20 stems)
  • 5 squash (a.k.a., calabacitas)


  1. Clean all vegies
  2. Use a pressure pot to cook the beef, together with lots of water, the onion, one clove of garlic, and 1 tbsp salt.
    • When boiling, change the flame accordingly so that the pressure pot does not explode and cook for 30 minutes
  3. Depending on the size of the pressure pot, remove (or not) the beef
  4. Trash the onion and the garlic
  5. Peal the potatoes and cut them in half, cut each squash in four parts, cut the carrots in spoon-size chunks
  6. Add everything else into the pressure pot
  7. When boiling, adjust the flame and cook for 1 minute
  8. All done!

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