Entree: Mexico – Aguascalientes, Bajio Mexico – Caldo de Res

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 10 min

Additional 10 min

Total 2 hrs 50 min

Ingredients

- 3 lb (1.36 kg) beef shank or beef soup bones, trimmed
- 12 cups (2.8 L) water (or low-sodium beef broth for richer flavor)
- 1 large white onion, halved (approx. 8 oz / 225 g)
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1 g) ground cumin
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 3 large carrots, peeled and halved (about 12 oz / 340 g)
- 3 medium russet potatoes, peeled and halved (about 1 lb / 450 g)
- 2 ears fresh corn, each cut into 2–3 pieces
- 1 medium chayote, peeled and quartered (approx. 8 oz / 225 g)
- 2 medium calabacitas (or zucchini), halved lengthwise (approx. 10 oz / 280 g)
- 2 cups (150 g) green cabbage, thinly sliced
- 1–2 serrano chiles, stemmed and halved (optional, for gentle heat)
- 1 sprig fresh epazote (optional) or 1 tbsp (4 g) chopped fresh cilantro added near the end
- 1/2 cup (12 g) fresh cilantro leaves, chopped, for garnish
- Lime wedges, for serving
- Warm corn tortillas or tostadas, for serving
- 1 1/2 cups (278 g) long-grain white rice, uncooked (to cook and serve with soup)

Instructions

Short Description:
A hearty Mexican beef-and-vegetable soup featuring bone-in beef simmered with local Bajio vegetables for a nourishing main-course broth. Served with rice, cilantro, lime, and warm corn tortillas.

Regional Notes:
This Bajio (Aguascalientes) variation uses beef shank and local vegetables such as chayote and calabacitas (zucchini-like summer squash), plus fresh corn on the cob and a touch of epazote or cilantro for an herbaceous finish. Vegetables are added in stages so root vegetables stay tender while squash and cabbage remain bright, reflecting home-style preparations in the Bajio region.

1. Rinse the beef shank and pat dry. In a large heavy pot or Dutch oven, heat a tablespoon of oil over medium-high heat and brown the beef shank pieces on all sides, about 6–8 minutes total; work in batches to avoid crowding.
2. Add the browned beef back to the pot (or place the bones in), pour in 12 cups (2.8 L) water, and bring to a gentle boil. Skim any foam or impurities from the surface with a ladle.
3. Add the halved onion, smashed garlic, bay leaves, dried oregano, ground cumin, 2 tsp (10 g) salt, and 1 tsp (2 g) black pepper. Lower heat to maintain a gentle simmer, cover partially, and cook until the beef is tender and beginning to fall from the bone, about 1.5–2 hours.
4. While the broth simmers, rinse the rice and cook 1 1/2 cups (278 g) long-grain white rice according to package directions so it is ready to serve with the soup.
5. After the beef has become tender, remove the onion, garlic cloves (discard), and bay leaves with a slotted spoon. Taste and adjust salt as needed.
6. Add the carrots, potatoes, and corn pieces to the simmering broth. Continue simmering until these root vegetables are nearly tender, about 15–20 minutes.
7. Add the chayote and calabacitas (zucchini) and the optional serrano chile pieces; simmer until the squash is just tender but still bright, 8–10 minutes.
8. Stir in the sliced cabbage and the optional sprig of epazote (or add 1 tbsp chopped cilantro), cook 3–4 minutes just to wilt the cabbage. Check seasoning and adjust salt and pepper.
9. Remove the meat from the bones; shred or slice into large bite-sized pieces (reserve bones for broth or discard). Return the meat to the pot and reheat gently for 2–3 minutes.
10. Ladle the caldo into deep bowls over a scoop of cooked white rice if desired, garnish with chopped cilantro and serve lime wedges and warm corn tortillas or tostadas on the side so diners can squeeze lime and add heat as they like.