What the pot contains
Caldo de res is one of the most familiar everyday soups in Mexican home cooking. It is a beef broth, light rather than thick, filled with large pieces of meat and vegetables and eaten with a spoon and a fork. Many regions have their own version, and the ingredient list varies with the season and the cook. Some people call the same dish by other names depending on the area.
Bones and meat
The flavor of the broth comes mainly from bones and tougher cuts that benefit from long, gentle cooking. Beef shank is often used because it holds together while it turns tender, and bone-in pieces such as ribs or marrow bones add body. A small piece of bone with marrow is considered a treat in some households.
The usual method is simple. The meat and bones go into a large pot of cold water with onion and garlic, and the pot is brought slowly to a simmer. Foam and scum that rise early are skimmed off, which keeps the broth clear. A steady, low simmer for a couple of hours, or until the meat is tender, tends to give a better result than a hard boil, which clouds the liquid.
The vegetables
The vegetables are added in stages, the sturdier ones first, so that nothing falls apart. Commonly used are:
- corn on the cob, cut into thick rounds
- carrots and potatoes
- chayote and zucchini or other soft squash
- cabbage cut into wedges
- sometimes green beans or other seasonal produce
Chayote and calabacitas, two kinds of Mexican squash, add mild sweetness and soak up the broth. Tradition does not set one fixed list, so adding or leaving out an item is not a mistake.
Seasoning is usually restrained: salt, a little pepper, perhaps a sprig of cilantro or mint in the pot. The real seasoning happens at the table.
Serving habits
Caldo de res is typically served very hot, with the meat and vegetables arranged in the bowl and broth ladled over. On the side, you will often find:
- lime wedges
- finely chopped white onion and cilantro
- sliced or chopped chile, or a salsa
- warm corn tortillas
- sometimes rice, either in the bowl or beside it
A spoonful of Mexican red rice is a common companion, and some people add it straight to the soup. Salsa lets each diner decide how much heat they want, which is much of the reason that the base broth can be so mild.
Because the soup is a full meal, it often appears at the midday comida on weekends, or at family gatherings where one big pot feeds many. It also fits the habit of making use of a whole animal’s less prized cuts. For the place of a meal like this in the day, the mealtime rhythm of Mexican households is the useful background.
Regional and family variations
Some cooks add a few peppercorns or a bay leaf; some add whole dried chile to the pot for background flavor, which moves the soup toward the family of chile-flavored stews. In certain regions plantain, sweet potato or a chunk of squash might be included, and the corn can be fresh in summer and dried or frozen at other times. Cooks in northern Mexico may serve the broth with wedges of cabbage and flour tortillas, in line with northern cuisine habits, while central and southern cooks often prefer corn tortillas. None of these is more correct than another.
Practical notes
- Skim the fat. Chilling the broth overnight makes the fat set on top, so it can be lifted off easily if you want a lighter soup.
- Cool leftovers quickly. Large pots stay warm in the middle for a long time. Divide leftovers into shallow containers and refrigerate them soon after the meal, and reheat until piping hot.
- Mind the hot liquid. Ladle carefully and keep children away from the pot.
A broth with many uses
The strained broth can be kept and used again, for example to cook rice or to start another soup. Leftover meat can be shredded and used in other dishes, and the leftover vegetables often become a second meal the next day. This thrift is one reason that beef caldo remains such a staple in home cooking.