Mexican Style Beef Soup Recipes

SLOW-COOKED MEXICAN BEEF SOUP

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.

MEXICAN OXTAIL BEEF SOUP

Steps:

• Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top.
• Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.

CALDO DE RES (MEXICAN STYLE BEEF SOUP)

Steps:

• 1. Generally, caldo is made with large chunks of meat & veggies. So when cutting veggies, cut them a little larger than you might normally for a regular soup or stew. (I do not recommend adding salt or pepper until just before serving.)
• 2. Put your beef shank and cooking oil in a large cooking pot with a lid. Brown the shank on both sides. If using another cut of beef, like a shoulder roast, cut the meat into chunks or use stew meat. Add broth & veggies except for cilantro, squash & cabbage. Simmer an hour or more. If using shank, remove whole shanks and cut meat into pieces. May leave the shank bones in the caldo to be discarded when served.
• 3. If you think the broth needs to be more flavorful or beefy, add granulated beef bullion as needed. Don't be afraid to add a bit more! This gives the caldo a richer flavor. The broth should be rich and beefy.
• 4. About a half an hour before serving, add a little water if necessary. Sometimes it cooks down a little. Toss in the squash, cabbage and chopped cilantro, stir and cover, stirring occasionally.
• 5. Simmer another 30 minutes, stir and serve in large serving bowls. Many kinds of Mexican soups and stews are served with wedges of fresh lime and with hot tortillas. Corn tortillas go well with beef caldo.
• 6. This is one of those wonderful recipes that tasted even better the second or third day, so refrigerate any leftovers. You could also freeze for later use. But after freezing, some of the veggies won't hold up well, but will still be delicious!

MEXICAN BEEF SOUP

Steps:

• In a Dutch oven or soup kettle, brown beef and onion; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add corn and beans; cover and simmer for 15 minutes. Season with salt and pepper.

BEEF AND RICE SOUP, MEXICAN STYLE

Steps:

• Heat half the oil in a soup pot over medium high heat, add the meat and brown on all sides.
• Remove the pan from the heat, and add the wine.
• Pour the meat/wine mixture into a bowl and set aside, then put the soup pot back on the heat.
• Add the remaining oil and let it heat for a minute, add the onions, stir and cover for 3 minutes.
• Then add the green pepper, chile, garlic and carrot, stir and cover, cooking for 3 minutes.
• Then it's time to add the coriander, cumin, cinnamon, oregano, bay leaf and orange zest.
• Now add the tomatoes and bouillon, along with the beef/wine mixture--bring all of this to almost a boil, when it starts to bubble, reduce the heat to low and cover.
• Simmer gently for one hour, stirring occasionally.
• When the hour is up, add the rice, raisins and chocolate, cover again, and simmer for another 1/2 hour, until rice is tender.
• (you may need to raise the heat up a bit) Ladle into bowl and garnish with the cilantro.

MEXICAN-STYLE BEEF SOUP

Steps:

• 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.
• 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.
• 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.