Entree: Mexico – Bajio Mexico (San Luis Potosi) – Caldo Huasteco (Huasteca Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 45 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 3 lb beef shank, bone-in, cut into 2–3 pieces (or 3.5 lb bone-in chicken pieces as an alternative)
- 12 cups (2.8 L) water
- 1 medium yellow onion, halved (about 8 oz)
- 4 garlic cloves, peeled (about 0.42 oz to 0.53 oz)
- 2 bay leaves
- 1 tsp dried Mexican oregano
- 1 tsp whole black peppercorns
- 2 tsp kosher salt, plus more to taste
- 1 tbsp (15 ml) vegetable oil
- 3 medium Roma tomatoes (or 2 large), charred (about 12 oz)
- 2 serrano chiles, stemmed and charred (use jalapeno if milder heat preferred)
- 1 medium onion half (reserve from above) for charring if desired
- 2 medium chayotes, peeled and cut into 1-inch pieces (about 1 lb total)
- 2 medium carrots, sliced into 1/4-inch rounds (about 10 oz)
- 8 oz green beans, trimmed and halved
- 1 cup fresh corn kernels (from about 2 ears)
- 2 corn cobs, halved (optional; add to pot while simmering for extra corn flavor)
- 1/2 bunch cilantro, stems removed, leaves chopped (about 1 oz)
- 4–6 fresh epazote leaves (optional; about 0.071 oz)
- 1/2 tsp freshly ground black pepper, plus more to taste
- 4–6 limes, cut into wedges (for serving)
- 1 small white onion, finely chopped (for garnish)
- 4–6 radishes, thinly sliced (optional garnish)
- 6–8 corn tortillas, warmed (for serving)

Show original ingredient measurements

- 3 lb (1.4 kg) beef shank, bone-in, cut into 2–3 pieces (or 3.5 lb / 1.6 kg bone-in chicken pieces as an alternative)
- 12 cups (2.8 L) water
- 1 medium yellow onion, halved (about 8 oz / 225 g)
- 4 garlic cloves, peeled (about 12–15 g)
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (5 g) whole black peppercorns
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tbsp (15 ml) vegetable oil
- 3 medium Roma tomatoes (or 2 large), charred (about 12 oz / 340 g)
- 2 serrano chiles, stemmed and charred (use jalapeno if milder heat preferred)
- 1 medium onion half (reserve from above) for charring if desired
- 2 medium chayotes, peeled and cut into 1-inch pieces (about 1 lb / 450 g total)
- 2 medium carrots, sliced into 1/4-inch rounds (about 10 oz / 280 g)
- 8 oz (225 g) green beans, trimmed and halved
- 1 cup (150 g) fresh corn kernels (from about 2 ears)
- 2 corn cobs, halved (optional; add to pot while simmering for extra corn flavor)
- 1/2 bunch cilantro, stems removed, leaves chopped (about 1 oz / 30 g)
- 4–6 fresh epazote leaves (optional; about 2 g)
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 4–6 limes, cut into wedges (for serving)
- 1 small white onion, finely chopped (for garnish)
- 4–6 radishes, thinly sliced (optional garnish)
- 6–8 corn tortillas, warmed (for serving)

Instructions

Gram weights below are shown as approximate US weights.

Short Description:
A hearty Huasteca-style soup of slow-simmered beef or chicken in a clear, aromatic broth with chayote, corn, green beans and regional herbs, served with lime, chopped onion and warm tortillas.

Regional Notes:
This San Luis Potosi (Huasteca/Bajio) version favors a clear, richly flavored broth built from bone-in beef shank or chicken and local vegetables such as chayote and fresh corn; it is finished with cilantro, epazote and charred serrano-tomato salsa for bright heat rather than heavy red chiles. The soup is served as a standalone main course with citrus and tortillas per local custom.

1. In a large stockpot combine the beef shank (or chicken pieces), 12 cups (2.8 L) water, halved onion, 2 garlic cloves, bay leaves, oregano, peppercorns and 2 tsp kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer. Skim foam and impurities off the surface as they collect.
2. Simmer until meat is tender: about 1.5–2 hours for beef shank, or 30–45 minutes for chicken. If using corn cobs for extra flavor, add them to the pot at the start and remove before serving.
3. While the broth simmers, char the tomatoes, the reserved onion half and serrano chiles directly on a comal, grill or cast-iron skillet until skins are blackened and softened (about 6–10 minutes). Place charred vegetables in a blender with 1/2 cup (120 ml) of hot broth and 2 peeled garlic cloves; blend until smooth. Strain the blended mixture through a fine-mesh sieve into a bowl, pressing solids to extract liquid, and set aside.
4. When the meat is done, remove it from the pot. If using beef shank, remove bones and shred the meat into bite-size pieces (reserve some larger pieces if desired). If using chicken, remove meat from bones and shred. Discard bay leaves and any cobs if used.
5. To the simmering broth, add the chayote, carrots, green beans and corn kernels. Stir in the strained tomato-serrano liquid. Simmer until the vegetables are tender, about 10–15 minutes.
6. Return the shredded meat to the pot, add chopped cilantro (reserve some leaves for garnish) and optional epazote. Taste and adjust seasoning with additional kosher salt (if needed) and 1/2 tsp freshly ground black pepper. Simmer 2–3 more minutes to meld flavors.
7. Ladle the caldo into deep bowls and top with chopped white onion, cilantro leaves, thinly sliced radish and extra sliced serrano if desired. Serve immediately with lime wedges and warm corn tortillas on the side for dipping and sopping the broth.

Short Description:
A hearty Huasteca-style soup of slow-simmered beef or chicken in a clear, aromatic broth with chayote, corn, green beans and regional herbs, served with lime, chopped onion and warm tortillas.

Regional Notes:
This San Luis Potosi (Huasteca/Bajio) version favors a clear, richly flavored broth built from bone-in beef shank or chicken and local vegetables such as chayote and fresh corn; it is finished with cilantro, epazote and charred serrano-tomato salsa for bright heat rather than heavy red chiles. The soup is served as a standalone main course with citrus and tortillas per local custom.

1. In a large stockpot combine the beef shank (or chicken pieces), 12 cups (2.8 L) water, halved onion, 2 garlic cloves, bay leaves, oregano, peppercorns and 2 tsp (10 g) kosher salt. Bring to a boil over high heat, then reduce to a gentle simmer. Skim foam and impurities off the surface as they collect.
2. Simmer until meat is tender: about 1.5–2 hours for beef shank, or 30–45 minutes for chicken. If using corn cobs for extra flavor, add them to the pot at the start and remove before serving.
3. While the broth simmers, char the tomatoes, the reserved onion half and serrano chiles directly on a comal, grill or cast-iron skillet until skins are blackened and softened (about 6–10 minutes). Place charred vegetables in a blender with 1/2 cup (120 ml) of hot broth and 2 peeled garlic cloves; blend until smooth. Strain the blended mixture through a fine-mesh sieve into a bowl, pressing solids to extract liquid, and set aside.
4. When the meat is done, remove it from the pot. If using beef shank, remove bones and shred the meat into bite-size pieces (reserve some larger pieces if desired). If using chicken, remove meat from bones and shred. Discard bay leaves and any cobs if used.
5. To the simmering broth, add the chayote, carrots, green beans and corn kernels. Stir in the strained tomato-serrano liquid. Simmer until the vegetables are tender, about 10–15 minutes.
6. Return the shredded meat to the pot, add chopped cilantro (reserve some leaves for garnish) and optional epazote. Taste and adjust seasoning with additional kosher salt (if needed) and 1/2 tsp (1 g) freshly ground black pepper. Simmer 2–3 more minutes to meld flavors.
7. Ladle the caldo into deep bowls and top with chopped white onion, cilantro leaves, thinly sliced radish and extra sliced serrano if desired. Serve immediately with lime wedges and warm corn tortillas on the side for dipping and sopping the broth.