Embark on a culinary fiesta with our Mexican Beef Soup, a robust and flavorful adventure packed with tender beef chunks and a medley of vibrant vegetables. This zesty concoction is steeped in a spicy broth, infusing each spoonful with a burst of authentic Mexican spices and a hint of citrus zest. Topped with fresh cilantro and a squeeze of lime, this hearty bowl promises a delightful kick and a dance of flavors, turning every meal into a celebration of rich, mouthwatering goodness!
As a beacon of warmth and comfort, the tantalizing journey of the Mexican Beef Soup recipe is one to relish. Delving into this culinary marvel, we weave together a rich tapestry of traditional Mexican flavors, from the robustness of tender beef to the freshness of verdant vegetables.
Savor the interplay of herbs and spices as they slowly simmer, layering delectable complexities onto this satisfying dish. The aroma of this hearty soup, wafting through the kitchen, is an irresistible invitation to gather and share, filling both the heart and stomach.
This recipe transcends beyond just sustenance; it embodies love and home, the perfect concoction to enjoy on a chilly evening. Savor the fullness of life, one spoonful at a time, as we guide you through the intricacies of this traditional Mexican Beef Soup.
Delight in the authenticity, luxuriate in the comfort and immerse yourself in the flavor journey of this age-old Mexican classic.
What Is A Mexican Beef Soup Recipe?
Mexican Beef Soup, or “Caldo de Res”, is a hearty and nutritious traditional dish. At its heart is succulent beef, simmered until tender, often with bone for extra flavor. The soup is loaded with vibrant vegetables like corn, potatoes, carrots, and zucchini and seasoned with aromatic herbs and spices.
This colorful melange is cooked slowly until all flavors meld harmoniously. The result is a comforting, robust soup that is both satisfying and deeply nourishing, representing Mexican cuisine’s warmth and complexity.
Can You Vary Mexican Beef Soup Recipe With Other Ingredients?
- Keto: Replace high-carb ingredients like corn and potatoes with lower-carb veggies like bell peppers, zucchini, or cauliflower. Stick to the beef and bone broth for protein and fat.
- Paleo: The traditional recipe is almost Paleo-friendly. Ensure all ingredients, including the broth, are homemade or free of additives and preservatives.
- Gluten-Free: This recipe is naturally gluten-free as it doesn’t contain wheat or gluten-based ingredients. Just make sure to use a gluten-free broth.
- Whole30: Similar to the Paleo version, use additive-free ingredients and replace corn (as it’s not Whole30 compliant) with other veggies like extra carrots or green beans.
- Vegetarian: Substitute beef with hearty vegetables like mushrooms or root vegetables. Replace the beef broth with vegetable broth for a flavorful, vegetarian version.
- Vegan: Follow the same steps as the vegetarian version, and ensure that all added broths and ingredients are plant-based and free from animal products.
Recipe Directions
- Cut meat into 1/2-inch pieces.
- Brown the meat and bones in a hot pot with oil, seasoning with salt and pepper.
- Add onion until lightly browned, followed by tomatoes and broth.
- Simmer for an hour. If the meat isn’t tender, continue for an additional 10 minutes.
- Pour in water and return to simmer. Add carrots, cilantro, potatoes, corn, and chayote, simmering until tender.
- Add cabbage wedges and cook for an additional 10 minutes.
- Serve with garnishes of jalapenos, onions, cilantro, and lime juice. Enjoy alongside radishes.
Variations, Add-Ons, And Toppings
- Variations: For a different protein, swap beef for chicken, pork, or fish. For a vegetarian version, use mushrooms or beans instead of meat and vegetable broth instead of beef broth.
- Add-Ons: Add other vegetables like bell peppers, peas, or spinach for extra nutrition. Toss in diced chilies or a dash of cayenne pepper for some heat.
- Grains: You can incorporate rice or quinoa for a heartier soup. Remember to cook separately and add just before serving to avoid them becoming too soft.
- Toppings: Apart from the traditional toppings of cilantro, onions, and lime, try shredded cheese, diced avocado, or a dollop of sour cream for extra creaminess. A sprinkle of crushed tortilla chips can add a pleasing crunch.
- Serving: Serve with warm tortillas, a side of rice, or crusty bread for a complete, satisfying meal.
Can I Make Mexican Beef Soup Recipe In A Slow Cooker Or Instant Pot?
Slow Cooker
- This method is excellent for tenderizing beef and developing deep flavors.
- After browning the meat, onions, and bones in a separate pan (which is crucial for flavor development), transfer them to the slow cooker.
- Add the rest of the ingredients (except quick-cooking vegetables like corn and chayote).
- Cook on low for 7-8 hours or high for 3-4 hours. Add the quick-cooking vegetables in the last hour to avoid them getting mushy.
Instant Pot
- Using an Instant Pot can considerably shorten the cooking time.
- Use the sauté function to brown the meat and onions. Add the rest of the ingredients (except quick-cooking vegetables).
- Cook on high pressure for 30-40 minutes.
- Release pressure naturally for 10-15 minutes, then quickly release.
- Add the quick-cooking vegetables, and use the sauté function again to simmer the soup until the vegetables are tender.
Can I Use Store Broth, Or Should I Make My Own?
Homemade Broth
- Making your broth allows for more control over the flavor and salt content. You can also ensure it’s free from any preservatives or additives. Homemade beef broth, made from simmered bones and aromatic vegetables, can add a rich, deep flavor to the soup.
Store-Bought Broth
- If you need more time, a good-quality store-bought broth can be convenient. Opt for low-sodium versions to control the saltiness of your soup better. Ensure it’s free from artificial flavors or additives, especially if adhering to a specific diet.
How To Serve ?
- Garnishes: Top each serving with freshly chopped cilantro, diced onions, and sliced jalapenos. This makes the dish visually appealing and adds a burst of fresh flavor.
- Lime Wedges: Offer lime wedges on the side for squeezing over the soup just before eating. This adds a tangy note that complements the rich flavors of the soup perfectly.
- Warm Tortillas: Serve the soup with warm corn tortillas on the side. They can scoop up the soup or make mini tacos with tender beef.
- Mexican Rice: Mexican rice could be a nice accompaniment for those who prefer a heartier meal.
- Cold Beverages: To balance the warmth of the soup, serve it with a cold beverage. Traditional Mexican drinks like horchata or a simple iced tea pair nicely.
Perfect Side Dishes
- Mexican Rice: This tomato-based rice dish, infused with onions, garlic, and various spices, pairs well with the soup and can make the meal more substantial.
- Guacamole and Chips: A classic side dish that contrasts the hearty soup with a creamy, refreshing contrast. The crunch of the chips also adds a nice textural element.
- Elote (Mexican Street Corn): Grilled corn on the cob coated with creamy sauce, cheese, chili, and lime is a flavorful side that complements the soup wonderfully.
- Refried Beans: Another staple in Mexican cuisine, refried beans offer a creamy, savory side that pairs nicely with the soup.
- Ensalada de Nopalitos: A salad made from the pads of the prickly pear cactus. It’s a common dish in Mexico, tangy and full of fiber.
- Warm Tortillas: Either corn or flour tortillas can be served on the side for dipping or scooping up the soup’s ingredients.
- Pico de Gallo: This fresh tomato salsa can add a refreshing note to your meal.
Storage And Make Ahead
- Make-Ahead: Cook the soup as directed, allowing the flavors to meld overnight. This enhances its depth and richness, making it even more delicious the next day.
- Cooling: Allow the soup to cool completely before storing by transferring it to a wide container and stirring occasionally.
- Storage: Portion the cooled soup into airtight containers. It can be refrigerated for up to 3-4 days or frozen for up to 3 months for optimal freshness.
- Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stove over medium heat, stirring occasionally, until hot. If the soup has thickened, you might need to add a little water or broth to achieve your desired consistency.
- Freeze in Portions: For convenience, freeze the soup in individual servings. This makes it easy to thaw and reheat only what you need, reducing waste and ensuring a quick and satisfying meal.
What Can We Do With Leftovers?
- Tacos or Burritos: Shred the leftover beef and use it as a filling for tacos or burritos, along with some of the veggies and a broth drizzle.
- Stuffed Peppers: Use the leftover soup ingredients to stuff bell peppers, top with cheese, and bake.
- Enchiladas: Use beef and vegetables as an enchilada filling. The broth could be reduced to make a flavorful sauce.
- Casserole: Mix the soup with rice or pasta, top with cheese, and bake for a comforting casserole.
- Quesadillas: The shredded beef and veggies can make for a great quesadilla filling.
- Empanadas: Use the soup’s ingredients as a filling for homemade empanadas.
TIPS
- Choose the Right Cut of Beef: Opt for cuts like chuck roast, brisket, or short ribs, which become tender and flavorful when cooked slowly. Cut the beef into uniform pieces to ensure even cooking.
- Brown the Beef: Before adding the beef to the soup, brown it in a hot pan with a little oil. This step adds depth of flavor to the soup through the Maillard reaction, creating a rich base.
- Use Fresh Vegetables: Incorporate a variety of fresh vegetables such as carrots, potatoes, and zucchini. Chop them into bite-sized pieces for uniform cooking and a pleasant texture in every spoonful.
- Add Layers of Flavor: Build complexity by sautéing onions, garlic, and spices like cumin and chili powder before adding the broth and beef. Consider incorporating a bit of tomato paste for a rich umami base.
- Deglaze the Pan: After browning the beef and sautéing the vegetables, deglaze the pan with a little broth or water, scraping up any browned bits. These bits add an incredible flavor to the soup.
- Simmer Gently: Cook the soup on a low simmer. Rapid boiling can make the beef tough and break down the vegetables too much. A gentle simmer ensures tender meat and vegetables that hold their shape.
- Season Properly: Season the soup with salt and pepper early in the cooking process, then adjust as needed after the soup has simmered. The reduction in liquid can concentrate flavors, including saltiness.
Delicious Mexican Beef Soup Recipe – Cultural Richness
Course: Soup RecipeServings
4
servingsPrep time
20
minutesCooking time
1
hour30
minutesCalories
300-400
kcalMexican Beef Soup is a traditional, comforting dish brimming with robust flavors. The vibrant blend of ingredients mirrors the cultural richness of Mexico, promising a culinary journey with every spoonful. This soup is a culinary hug in a bowl, perfect for cold days or when you need a nourishing pick-me-up.
Ingredients List
2 pounds 2 Beef shank with bone
1 tablespoon 1 Vegetable oil
2 teaspoons 2 Salt
2 teaspoons 2 Ground black pepper
1 1 Onion, chopped
1 oz 1 Diced tomatoes (canned)
3 cups 3 Beef broth
4 cups 4 Water
2 medium 2 Carrot, coarsely chopped
1/4 cup 1/4 Fresh cilantro, chopped
1 1 Potato, quartered (optional)
2 ears 2 Corn, husked and cut into thirds
2 2 Chayotes, quartered (optional)
1 medium 1 Cabbage, cored and cut into wedges
1/4 cup 1/4 Pickled jalapenos, sliced
1/4 cup 1/4 Finely chopped onion
1 cup 1 Chopped fresh cilantro
2 2 Limes, cut into wedges
4 4 Radishes, quartered
Step-By-Step Directions
- Cut the meat from the beef bones into about 1/2 inch pieces, but leave some meat on the bones for extra flavor.
- Heat a heavy soup pot over medium-high heat until it’s very hot. Then, add the oil, tilting the pot to ensure the bottom is well-coated.
- Once the oil is hot, add the meat and bones to the pot. Season them with salt and pepper for taste.
- Cook and stir the mixture until the meat and bones are thoroughly browned, adding an exciting depth of flavor.
- Add one onion to the pot and cook until it’s lightly browned. This caramelization of the onion adds a subtle sweetness.
- Next, stir in the tomatoes and broth in the pot. The liquid should cover the bones by 1/2 inch. If it doesn’t, add enough water to compensate.
- Reduce the heat to low and let it simmer for one hour with the lid on loosely. Check the meat for tenderness. If it’s not tender enough, continue cooking for another 10 minutes.
- Return the soup to a simmer after adding the water. Cook until 10 minutes after adding the carrot and 1/4 cup cilantro.
- After that, add the potato, corn, and chayote to the soup that is cooking. Allow the soup to cook until all of the vegetables are soft.
- Place the cabbage slices in the soup and simmer for another 10 minutes.
- You are now ready to serve! Ladle the soup into large bowls, making sure to incorporate all of the meat, veggies, and bones.
- To add color and flavor, garnish each bowl with jalapenos, minced onion, and more cilantro.
- Squeeze fresh lime juice over each serving to add a bright, zesty note. Serve with fresh radishes on the side for added crunch.
- Enjoy your homemade Mexican Beef Soup! It’s a hearty, wholesome meal that’s bursting with traditional flavors.
- EQUIPMENT LIST
- A Large Soup Pot or Dutch Oven
- A Sharp Knife
- Cutting Board
- Large Spoon
- Ladle
- Bowls
Notes
- Beef Shank: Use beef shank with the bone-in for the best flavor. The bone adds richness to the broth and enhances the overall taste.
- Browning the Beef: Before adding the beef shank to the soup, consider browning it in vegetable oil. This step adds depth and richness to the meat’s flavor.
- Seasoning: Adjust the salt and pepper to your taste preferences. Feel free to add more or less according to your liking.
- Tomatoes: If you prefer a spicier soup, use diced tomatoes with green chilies instead of plain tomatoes.
- Carrots and Potatoes: The carrots and potatoes add heartiness to the soup. If you like a chunkier soup, you can leave them in larger pieces. Alternatively, you can cut them into smaller cubes for a more uniform texture.
- Chayotes: Chayotes are a traditional addition to this soup but are optional. If you can’t find chayotes, you can substitute or omit zucchini altogether.
- Cilantro: Cilantro adds freshness to the soup. You can add it during cooking and reserve some for garnishing before serving.
- Radishes and Pickled Jalapenos: These toppings add a burst of color and a touch of spiciness to the finished dish. Feel free to adjust the quantity based on your spice preference.
- Lime Wedges: Serving the soup with lime wedges allows each person to add a squeeze of lime to their liking, brightening the flavors.
- Cooking Time: Simmer the soup on low heat for at least 1.5 to 2 hours to allow the flavors to meld and the beef to become tender. You can also use a slow cooker for a more convenient cooking process.
Nutrition Table
