Best 2 Mexican Oxtail Beef Soup Recipes

Embark on a culinary voyage to savor the rich and robust flavors of Mexican oxtail beef soup, a delectable dish that embodies the essence of Mexican cuisine. This traditional soup, known as "Sopa de Res", captivates taste buds with its aromatic broth, tender oxtail meat, and an array of vibrant vegetables, each contributing a unique layer of flavor to create a symphony of tastes. Let's delve into the culinary journey of discovering the best recipe to prepare this tantalizing dish, ensuring an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN OXTAIL BEEF SOUP

Mexican Oxtail Beef Soup image

This is a easy, fool-proof recipe, handed down by my mom who was a wonderful cook. I try my best to recreate her awesome dishes.

Provided by Diana Flores Akins

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

Time 4h

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
2 pounds beef oxtail, cut into pieces
1 pound cubed beef stew meat
1 cube beef bouillon
1 onion, chopped
2 stalks celery, chopped
½ teaspoon chili powder
¾ teaspoon ground cumin
salt and pepper to taste
4 ears corn on the cob, broken in half
3 carrots, coarsely chopped
2 russet potatoes, cut into bite-sized pieces
⅓ cup lentils, picked over and rinsed
⅓ cup long grain rice
1 cup frozen mixed vegetables
1 head cabbage, cored and cut into 8 wedges
8 corn tortillas

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.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 56.1 g, Cholesterol 92.3 mg, Fat 16.1 g, Fiber 11.7 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 323.3 mg, Sugar 8.8 g

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

Tips:

To save time, ask your butcher to cut the oxtail into 2-inch pieces.
Brown the oxtail pieces well in a large pot or Dutch oven over medium-high heat. This will help to develop flavor and color.
Use a variety of vegetables in your soup, such as carrots, celery, onions, and potatoes. This will add flavor and nutrients to the soup.
Season the soup with a variety of spices, such as cumin, chili powder, paprika, and oregano. This will give the soup a rich and flavorful taste.
Simmer the soup for at least 2 hours, or until the meat is tender and falling off the bone. This will allow the flavors to meld and develop.
Serve the soup with a variety of toppings, such as chopped cilantro, avocado, sour cream, and lime wedges. This will add flavor and texture to the soup.

Conclusion:

Mexican oxtail beef soup is a delicious and hearty soup that is perfect for a cold winter day. The soup is made with oxtail, vegetables, and spices, and is simmered until the meat is tender and falling off the bone. The soup is then served with a variety of toppings, such as chopped cilantro, avocado, sour cream, and lime wedges.