Real Recipes From Real Home Cooks ®

mexican-style beef soup

(1 rating)
Recipe by
Daily Inspiration S
Somewhere, TX

I've had this recipe for many years and while it has a lot of components - it's delicious. The bones and marrow are key to this soup as it provides lots of flavor.

(1 rating)
yield 6 -8
prep time 30 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For mexican-style beef soup

  • 2 lb
    beef shanks, bone-in
  • 1 md
    onion, diced
  • salt and pepper
  • 12 oz
    beef stock
  • 1 can
    stewed tomatoes
  • 4
    ears of corn, cut into quarters
  • 4
    baking potatoes (russets), unpeeled and cut into quarters
  • 2
    chayote squash (may substitute zucchini), cut into large chunks
  • 6
    carrots, cut into large chunks
  • 1/2` c
    cilantro, chopped
  • water to cover
  • 1
    head cabbage
  • 1
  • 1 c
    onion, chopped
  • 1/2 c
    cilantro, chopped
  • corn tortillas
  • sliced jalapenos (optional)

How To Make mexican-style beef soup

  • 1
    Chop the beef shank into large chunks, keeping some attached to the bone. Saute the beef chunks with the chopped onion, salt and pepper. After beef has browned, add the bones, beef stock and stewed tomatoes. Bring the mixture to a boil, then reduce heat to simmer and cook approximately 1 hour until beef is tender.
  • 2
    Wash and prepare vegetables. If using zucchini, chunks will need to be larger as they cook faster than chayote). Add vegetables to the soup mixture along with 1/4 cup cilantro. Add enough water to cover the vegetables and bring to a boil. Reduce heat to medium and simmer 20 minutes. Cut the cabbage in half and then in thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks in the soup and cook another 10 minutes.
  • 3
    Remove the bones and serve, making sure each bowl has chunks of all vegetables. Garnish with lime, chopped onions and jalapenos. Serve with heated corn tortillas.