Entree: Mexico – Guanajuato, Bajio Mexico – Caldo de Oso (Bear Broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 35 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, chopped (about 8 oz / 225 g)
- 3 garlic cloves, peeled and smashed (about 9 g)
- 3 medium plum tomatoes, quartered (about 10 oz / 280 g)
- 2 guajillo chiles, stemmed and seeded
- 3 chile de arbol, stemmed (adjust for heat)
- 1 jalapeno, seeded and chopped (optional for fresh heat)
- 6 cups (1.4 L) fish stock or light chicken stock (or water)
- 1.5 lb (680 g) firm white fish fillets (tilapia, mojarra, or similar), skin removed, cut into 1-in (2.5 cm) pieces
- 2 medium potatoes, peeled and cut into 1/2-in (1.3 cm) cubes (about 10 oz / 285 g)
- 2 medium carrots, sliced 1/4-in (6 mm) (about 6 oz / 170 g)
- 1 chayote, peeled and diced (about 8 oz / 225 g)
- 1 ear corn, kernels cut off (or 3/4 cup / 120 g frozen corn)
- 1 tsp dried oregano (preferably Mexican oregano)
- 2 sprigs epazote (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup (15 g) cilantro leaves, chopped
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 8 corn tortillas (for serving)

Instructions

Short Description:
A spicy Bajio-style fish soup made with firm local freshwater fish, a toasted guajillo and arbol chile-tomato broth, and hearty vegetables like potato, carrot, and chayote. Brightened with lime and cilantro, it is served with warm corn tortillas for a complete main-course meal.

Regional Notes:
This Guanajuato (Bajio) variation of Caldo de Oso uses freshwater or farmed white fish (tilapia/mojarra) and regional produce such as chayote and epazote. The chile base leans on toasted guajillo and arbol chiles for the characteristic heat and smoky-fruity depth found in central Mexico, differing from coastal fish caldos that use more citrus and coconut notes.

1. Toast chiles: Heat a dry skillet over medium heat. Toast the guajillo and chile de arbol 20–30 seconds per side until fragrant but not burned. Remove stems and seeds; place chiles in a bowl and cover with hot water to rehydrate for 10 minutes.
2. Make chile-tomato puree: In the same skillet add 1 tsp oil and lightly char the quartered tomatoes (about 4–5 minutes) until softened and slightly blackened spots appear. Transfer tomatoes to a blender with the rehydrated chiles, half the chopped onion, and the garlic. Add 1/4 cup (60 ml) of the chile soaking liquid and blend to a smooth puree. Strain if desired for a smoother broth.
3. Sweat aromatics: In a large Dutch oven or soup pot, heat remaining 1 tbsp (15 ml) oil over medium heat. Add the remaining chopped onion and cook until translucent, about 4 minutes.
4. Fry the puree: Pour the chile-tomato puree into the pot and cook, stirring, 3–4 minutes to remove raw flavors. Season lightly with salt and the oregano.
5. Add stock and vegetables: Pour in the 6 cups (1.4 L) stock and bring to a simmer. Add the potatoes, carrots, chayote, and corn kernels. Simmer gently until vegetables are nearly tender, 12–15 minutes.
6. Finish the soup with fish: Gently add the fish pieces and the epazote sprigs (if using). Simmer very gently—do not boil—until the fish is opaque and flakes easily, about 5–7 minutes.
7. Adjust seasoning: Taste and add salt and pepper as needed. Stir in the fresh lime juice and chopped cilantro (reserve a little cilantro for garnish if desired).
8. Warm tortillas: While the soup finishes, warm corn tortillas on a dry skillet or wrapped in a clean towel in a low oven.
9. Serve: Ladle the soup into bowls so each portion has fish and vegetables. Garnish with remaining cilantro and offer warm tortillas at the table to dip or roll.