Sopas y CaldosMedium

Caldo de Gato (Guerrero Beef Soup)

Name: Caldo de Gato (Guerrero Beef Soup)
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Cuisine: Mexican
Ingredients: 500 g Beef shin; 200 g Dried chickpeas; 4 Guajillo chillies; 3 Ancho chillies; 1 White onion; 3 cloves Garlic; 2 Potato; 2 Carrot; 2 Courgette; 1 Chayote; 2 Green beans; 4 sprigs Salt; 3 litres Water; 1 tsp Salt

110 min (20 prep + 90 cook) Medium 8 servings Guerrero

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Guerrero beef and chickpea soup with guajillo chilli.

About this recipe

Beef and chickpea soup with vegetables and guajillo chilli from the state of Guerrero. Its name has nothing to do with cats.

History & Origin

Caldo de gato is a traditional dish from Guerrero that, despite its name (literally "cat soup"), contains no cat. The origin of the name is debated: some say it comes from the expression "dar gato por liebre" (to deceive), suggesting the broth was so good it could confuse diners. This soup is prepared with beef on the bone, chickpeas soaked overnight, and a guajillo chilli base that gives its reddish colour. The vegetables are fundamental: carrot, courgette, potato, chayote and sweetcorn. Unlike other Mexican broths, it includes fresh mint added at the end, giving a refreshing aroma that contrasts with the chilli's intensity. It is a Sunday and fiesta dish, cooked in large pots to feed entire families.

Estimated cost

£8.50

Total cost

£1.06

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

28g

Protein

28g

Carbohydrates

10g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak 200 g chickpeas in water overnight. Drain and set aside.
💡 Soaking halves the cooking time.
2
Cut 800 g beef shin into large pieces. Place in a large pot with 3 litres of water, bring to the boil and skim the foam.
3
Add the chickpeas, 1 quartered onion, 4 garlic cloves and salt. Cook on medium-low heat for 1 hour.
4
Rehydrate 4 guajillo chillies and 2 ancho chillies in hot water for 15 minutes. Blend with 1 garlic clove and strain. Add to the broth.
5
Add 2 potatoes, 2 carrots, 2 courgettes, 1 chayote and 100 g green beans, all cut into chunks. Cook 30 minutes more.
6
Adjust salt and serve piping hot with tortillas, lime, chopped onion and serrano chilli.
💡 It tastes even better the following day when the flavours concentrate.