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Caldo de Res

From Mayra A. Rivera Zamora, United Way Chihuahua

Recipe Story

Throughout history, beef broth has evolved and adapted to the different regions of Mexico, leading to the creation of various regional variations of the dish. Today, beef broth is an important element of Mexican cuisine and is prepared in various ways, but at its core, it is a flavorful and comforting broth made with beef, vegetables, and aromatic herbs.


  • 2 pounds of beef (it's important to remove the meat from the bones, but do not discard the bones). Cut the meat into small pieces, approximately 2.5 centimeters each.
  • 2 small tablespoons of salt.
  • 1 small tablespoon of garlic powder.
  • Half an onion, sliced to taste.
  • 1 chayote, cut into pieces to taste.
  • 2 tablespoons of vegetable oil.
  • 9 cups of water.
  • 1 potato, cut into cubes to taste.
  • 2 carrots, sliced to taste. 
  • 2 cups of chopped cabbage.
  • 2 ears of corn, cut into 6 pieces each.
  • 1 zucchini, sliced to taste.
  • 2 tomatoes, diced into small cubes. 
  • Lemon slices.


1- Season the beef with a pinch of salt. 2- Heat the oil in a pot over high heat. 3- Add the bone and the meat to the pot and brown them. 4- Add water, a small tablespoon of salt, and garlic powder. Bring it to a boil over high heat. 5- Reduce the heat and simmer. Constantly skim off the foam that accumulates on the top. Cook the meat for approximately 1 hour. 6- Add the potatoes and continue to simmer for about 10 minutes. 7- Add the cabbage, corn, green zucchini, carrots, and tomato. Continue simmering for another 5-10 minutes. 8- Remove the bone. Your Mexican beef broth recipe is ready! Serve the beef broth with slices of lemon to taste.