Hearty Mexican Beef Soup (Print Version)
# Ingredients:
→ Stock Basics
01 -
3 lb beef shank, or use short ribs/chuck roast
02 -
8 to 10 cups of water
03 -
1 big onion, chopped roughly
04 -
2 stalks of celery, diced roughly
05 -
10 garlic cloves, chopped up
06 -
3 bay leaves
07 -
5 dried chile de arbol peppers (optional)
08 -
1 tbsp black peppercorns
09 -
1 tbsp of salt
→ Veggies
10 -
3 medium tomatoes, chopped into chunks
11 -
¼ head of cabbage, sliced
12 -
2 carrots, cut into small pieces
13 -
2 zucchinis, sliced into chunks
14 -
2 ears of corn, split into quarters
15 -
2 potatoes, cut into cubes
16 -
8 oz can of tomato sauce
17 -
2 sliced jalapeños (optional)
→ Toppings and Extras
18 -
Fresh lime juice from one lime
19 -
A pinch of red pepper flakes (to taste)
20 -
Chopped cilantro for sprinkling
21 -
Hot sauce on the side
22 -
Lime wedges for the table
# Instructions:
01 -
Throw your beef, water, onion, celery, garlic, and the seasonings into a large pot. Bring it to a boil, then turn it down low and let it simmer for 2 hours with a lid on until the meat is super soft.
02 -
Pull the beef out, shred it into pieces, and set it aside. Pour your stock through a strainer, discarding the veggies and spice leftovers.
03 -
Take the strained stock, heat it up, and toss in the potatoes and carrots. Let them cook for about 20 minutes, just until soft.
04 -
Drop in the zucchini, cabbage, corn, diced tomatoes, sliced jalapeños, and the tomato sauce. Let this cook together for another 10 minutes.
05 -
Stir in your shredded beef. Squeeze a bit of lime juice in and check the flavor—adjust salt or spices as needed.
06 -
Scoop into bowls and pass around cilantro, red pepper flakes, hot sauce, and lime wedges for everyone to add what they like.
# Notes:
01 -
This comforting Mexican stew is packed with juicy beef and chunky vegetables swimming in a rich and savory broth.