Mexican

Easy · Hot

Caldos de Res con Paprika y Limón

A hearty Mexican beef broth perfumed with smoked paprika and brightened with fresh lemon juice. This is the kind of soup abuelita makes when someone needs comforting — rich, warm, and full of love.

Recipe by

Rosa Gutierrez

The Masa Matriarch

Prep

20 min

Cook

Total

1h 25m

Method

Building the Base

Heat olive oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and black pepper.

Sear the beef in batches until browned on all sides, about 3-4 minutes total (turning every 60-90 seconds), removing and setting aside when deeply browned.

In the same pot, sauté the diced onion until softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.

Simmering the Broth

Return the seared beef to the pot. Add the diced tomato, carrot, potato, and celery.

Sprinkle in the paprika and cumin, stirring to coat the meat and vegetables.

Pour in the water and bring to a gentle boil. Skim any foam that rises to the surface.

Reduce heat to low, cover, and simmer for 25 minutes until the beef is tender and the vegetables are cooked through.

Reduce heat to low, cover, and simmer for 45 to 60 minutes until the beef is tender and the vegetables are cooked through.

Finishing and Serving

Taste and adjust seasoning with more salt and pepper if needed.

Remove from heat and stir in the fresh lemon juice for a bright, citrusy finish.

Ladle into bowls and garnish generously with fresh cilantro. Serve with warm tortillas on the side.

Nutri-Score

Excellent balance

A–E · lower is better · score -5

Calories

336

per serving

High in protein · 23gLow sugar · 5gLow saturated fat · 3g

Protein

23g

Carbs

16g

Fat

21g

Sat. fat

Fiber

Sugar

Sodium

666mg

Gluten FreeDairy FreeMediterraneanLow Carb FriendlyHeart HealthyDiabetes FriendlyWeight ManagementHigh ProteinLow Fat

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

8.4

per serving

ECarbonBEU all-round· carbon sets the grade

Water

0.6m³

Land

164Pt

Runoff

0.1g P

Beef steak, cubed drives 98% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderSilkySoftChewy

Aromas

SmokyEarthyHerbalPungentBright

Kitchen Equipment

Primary Tool

Dutch Oven

Dutch Oven Chef Knife Cutting Board Wooden Spoon Measuring Spoons Ladle

Counter FootprintMedium

Techniques

SearingSautéIngSimmering Skimming

Safety & Storage

Cooking Temperature

Sear beef over medium-high heat until browned on all sides (about 4 minutes per batch). During simmering, maintain gentle low heat for 25 minutes until beef is fully cooked through to ensure food safety.
Beef must reach an internal temperature of at least 145°F (63°C) as measured with a food thermometer to ensure food safety. The 25-minute simmer time is an estimate — always verify doneness with a thermometer.

Cross Contamination

Use separate cutting boards for raw beef and vegetables. Wash all utensils, knives, and surfaces thoroughly after handling raw meat to prevent cross-contamination with other foods.

Storage

Refrigerate leftover beef broth within 2 hours of cooking. Store in airtight containers for up to 4 days in refrigerator or freeze for up to 3 months. Reheat to boiling before consuming.

Allergen Warning

This recipe contains celery which is a recognized allergen. For individuals with celery allergy, avoid consumption and ensure no cross-contact during preparation.

High Risk Population

When serving immunocompromised individuals, elderly, pregnant women, or young children, ensure beef reaches an internal temperature of at least 160°F (71°C) and broth is brought to a rolling boil during reheating.

Handling

When searing beef in batches, do not overcrowd the Dutch oven as this lowers temperature and can cause beef to steam rather than sear. Allow pot to reheat between batches if needed.

Pro Tips

Technique

When you're searing that beef, resist the urge to crowd the pot. If you pile it all in, the meat steams instead of browns, and that caramelization is where all the deep flavor lives, mija.

Substitution

If you don't have a Dutch oven, a heavy-bottomed stockpot works fine — just make sure it's large enough to hold everything with room for the broth to simmer peacefully without bubbling over.

Flavor Boost

For an even smokier, more traditional version, swap half the paprika for a crumbled ancho chile — it gives the broth that gorgeous dark color and a depth that paprika alone simply cannot match.

From the chef

This caldos de res is the kind of soup we make in my family when someone's had a hard week and needs to feel held. I know some folks reach for yellow cheese when they see a beef broth, and I have to gently say no, mija — here the smoked paprika and bright lemon do all the work of lifting the soul, just like my tía Josefina taught me forty years ago in Guadalajara.

Rosa GutierrezThe Masa Matriarch

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TagsBeefSoupMexicanComfort FoodEasyOne PotWeeknight Dinner

AllergensCelery

Source: generated · June 10, 2026