Mexican Beef Soup Recipes

SLOW-COOKED MEXICAN BEEF SOUP

Slow-Cooked Mexican Beef Soup image

My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. -Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories Lunch

Time 6h15m

Yield 6 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 pound beef stew meat (1-1/4-inch pieces)
3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
2 cups frozen corn (about 10 ounces), thawed
2 medium carrots, cut into 1/2-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
1 can (10 ounces) diced tomatoes and green chiles, undrained
Optional: Sour cream and tortilla chips

Steps:

In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

Nutrition Facts : Calories 218 calories, Fat 6g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 602mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

CALDO DE RES (MEXICAN BEEF SOUP)

Caldo de Res (Mexican Beef Soup) image

This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro.

Provided by LKONIS

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 19

Ingredients

2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
4 cups water
2 medium carrot, coarsely chopped
¼ cup chopped fresh cilantro
1 potato, quartered
2 ears corn, husked and cut into thirds
2 chayotes, quartered
1 medium head cabbage, cored and cut into wedges
¼ cup sliced pickled jalapenos
¼ cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges
4 radishes, quartered

Steps:

Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.
Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.
Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.
Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

Nutrition Facts : Calories 234.2 calories, Carbohydrate 25.9 g, Cholesterol 38.7 mg, Fat 5.7 g, Fiber 7.2 g, Protein 22 g, SaturatedFat 1.6 g, Sodium 1134.7 mg, Sugar 8.6 g

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