Mexican Oxtail Soup

Follow our step-by-step guide on how to make Mexican Oxtail Soup.

1. Step 1

   Begin by warming olive oil in a spacious soup pot over medium heat.

2. Step 2

   Introduce the oxtails and, if desired, some beef stew meat, allowing them to brown beautifully on all sides.

3. Step 3

   Once they achieve a rich color, pour in enough water to fully submerge the meat.

4. Step 4

   Bring this mixture to a vigorous boil, then lower the heat to a gentle simmer.

5. Step 5

   For the next half hour, keep an eye on the surface, skimming off any foam that appears.

6. Step 6

   Now, it’s time to infuse flavor: add a beef bouillon cube, chopped onion, celery, chili powder, ground cumin, salt, pepper, and broken corn ears.

7. Step 7

   Stir everything together and let it simmer until the meat is melt-in-your-mouth tender, which should take about two hours.

8. Step 8

   After this, toss in coarsely chopped carrots and bite-sized potatoes, allowing them to simmer for an additional thirty minutes.

9. Step 9

   Next, stir in rinsed lentils, long grain rice, optional mixed vegetables, and cabbage wedges.

10. Step 10

    Continue simmering until the rice, lentils, and cabbage are tender, which will take another thirty minutes.

11. Step 11

    When ready to serve, ladle the soup into bowls, placing a half ear of corn in each one, and accompany with hot steamed tortillas for a delightful dipping experience.

12. Step 12

    Enjoy this hearty soup that warms both the body and soul, perfect for sharing with loved ones.