Spicy Caldo de Res Recipe

This is a sponsored post by Rumba Meats and CraftyChica.com. All opinions and the Caldo de Res recipe are my own.

Caldo de Res is my husband’s favorite comfort food. He says it reminds him of his grandmother’s Sonoran Yaqui-inspired stew she made for him growing up. Caldo de res means “Beef Stew” but it’s really more like a vegetable beef stew.

It’s perfect for the holiday family gatherings, especially for Las Posadas!


The secret key is to start with marrow bones, and that is where Rumba Meats comes in! I’m part of their winter campaign to celebrate making Latin recipes for the family. My husband, Patrick, is the chef of the house and he gladly volunteered to share his grandmother’s recipe with all of us!

You can see more about  Rumba Meats here at their website!

As part of the campaign, we were sent five beautiful piñatas with coupon packs to give away to friends and family, so they can get in on the fun as well!

Ingredients for Spicy Caldo de Res

Visit your local Kroger store (Fry’s here in Arizona) and look in the meat department. You can spot the Rumba Meats products by their colorful packaging. And they all come vacuum-sealed. That way products stay fresher longer in your fridge (28 days for most products; 25 for hind shank) until you’re ready to use them.

Makes 6 quarts.

Rumba Meats Beef Marrow bones, one package

¼ onion

2 carrots, sliced

2 garlic cloves, chopped

2 tablespoons of oil

1 pinch of salt and pepper

1 pound chopped stew meat

1 quart of organic beef broth

4 ounce can of green chile

2 ears of corn broken in half

8 small potatoes

1 8-ounce can garbanzo beans, drained

1 8-ounce can tomato sauce

1 stalks of celery, chopped

½ cup beef bouillon

1 small yellow and green squash, sliced

Half of a head of cabbage, chopped


Heat oil in a pot, brown onion and garlic and add beef marrow bones. On medium high, let them sweat together for two minutes. Add in the stew meat, add salt and pepper. Let it all brown without burning. Add a bit more salt and pepper and garlic salt if desired.

Add beef broth, tomato sauce and 1 quart of water. Let boil on medium-high. Skim froth from top. Add the potatoes, corn, carrots, garbanzo beans, green chile. Let simmer on medium heat for 20 minutes until the vegetables are tender.

Next, add the remaining ingredients, add water if needed. Add more salt and pepper if needed. Patrick says to leave the marrow bones in there, one per serving. The prize is to get one and suck out the center!

Add the spicy!

To make it spicy, cut half a serrano pepper and add it to the soup. Remove before serving.

About Rumba Meats!

They have a variety of meat products (a total of twenty!) for authentic Mexican and other Latino dishes.

Thanks to these campaigns I worked on this year with Rumba Meats, I’ve learned how to make all the dishes my dad made for our family as we were growing up. I never realized how sentimental cooking can be! My dad used to go to the local butcher for these types of meat cuts, and I love that now I can easily buy them from my local grocery store. Everything you need to know is clearly labeled on the package to help with freezing and cooking.

Here is the link to see where you can buy them too: http://www.rumbameats.com/store-locator.

Make sure to visit their site to see all the other recipes and ideas they have, plus they have a super cute Instagram account! So lively and artful!


And here is my friend, Reina!

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