Description
A hearty and comforting Mexican beef soup made with tender beef shanks, fresh vegetables, and a rich, flavorful broth. Perfect for a cozy, nourishing meal.
Ingredients
Scale
- 2 lbs beef shanks, bone-in
- 10 cups water
- 2 tsp salt
- 1 tsp black pepper
- 2 bay leaves
- 2 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, chopped
- 2 ears corn, cut into halves
- 2 potatoes, chopped
- 1 zucchini, sliced
- ½ head cabbage, chopped
- 1 can (14 oz) diced tomatoes
- 1 tbsp tomato paste
- ½ tsp cumin
- ½ tsp oregano
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Cooked rice or warm tortillas, for serving
Instructions
- In a large pot, add beef shanks, water, salt, pepper, and bay leaves. Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any foam.
- Add garlic, onion, carrots, and corn. Simmer for 30 minutes until the beef is tender.
- Stir in potatoes, zucchini, cabbage, diced tomatoes, tomato paste, cumin, and oregano. Simmer for another 20-30 minutes until all vegetables are soft.
- Remove bay leaves and adjust seasoning with more salt and pepper if needed.
- Garnish with fresh cilantro and serve hot with lime wedges, cooked rice, or warm tortillas.
Notes
- For extra flavor, roast the beef shanks before boiling.
- Swap vegetables based on availability—chayote, green beans, or squash work well.
- Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
