A comforting and traditional Mexican beef soup made with bone-in meat, a colorful array of vegetables, and a flavorful homemade broth. Perfect for family dinners or cozy weekends.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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2.5–3 lbs bone-in beef shanks
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10 cups water
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1 white onion, halved
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4 garlic cloves, smashed
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Small bunch of cilantro stems
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1 tbsp salt (or to taste)
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2 carrots, chopped
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2 Yukon Gold potatoes, quartered
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2–3 ears of corn, sliced into thick rounds
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1 chayote or zucchini, thickly sliced
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¼ head green cabbage, cut into wedges
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2 Roma tomatoes, blended and strained (optional)
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Fresh lime wedges
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Chopped cilantro, for garnish
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Corn tortillas or rice, for serving
Instructions
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In a large pot, combine beef shanks and water. Bring to a boil, skimming any foam.
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Add onion, garlic, cilantro stems, and salt. Lower heat and simmer for 1.5 to 2 hours.
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Add carrots, potatoes, and corn. Simmer for 15–20 minutes.
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Stir in chayote or zucchini and cabbage. Cook for another 15 minutes.
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Optionally, add blended tomatoes to enrich the broth.
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Adjust seasoning. Remove any excess fat.
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Serve in large bowls with lime juice, cilantro, tortillas, or rice.