Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mexican Oxtail Beef Soup Recipe
Mexican oxtail beef soup represents an easy, foolproof recipe handed down by a wonderful cook who perfected this traditional preparation through years of experience. This family-tested recipe creates rich, flavorful soup with tender oxtail that falls off the bone while developing incredible depth through proper cooking techniques. The traditional approach ensures authentic flavors while the foolproof method makes this accessible to home cooks.
This is a easy, foolproof recipe, handed down by my mom who was a wonderful cook. I try my best to recreate her awesome dishes.
Prep Time:
30 mins
Cook Time:
3 hrs 30 mins
Total Time:
4 hrs
Servings:
8
Yield:
8 servings
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Ingredients
2 tablespoons olive oil
2 pounds beef oxtail, cut into pieces
1 pound cubed beef stew meat (Optional)
1 cube beef bouillon
1 onion, chopped
2 stalks celery, chopped
½ teaspoon chili powder
¾ teaspoon ground cumin
salt and pepper to taste
4 ears corn on the cob, broken in half
3 carrots, coarsely chopped
2 russet potatoes, cut into bite-sized pieces
⅓ cup lentils, picked over and rinsed
⅓ cup long grain rice
1 cup frozen mixed vegetables (Optional)
1 head cabbage, cored and cut into 8 wedges
8 corn tortillas (Optional)
Directions
Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top.
Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.
Cook’s Note
This recipe takes the whole afternoon to slowly simmer, but is worth it when the flavors mix and the meat is nice and tender. All ingredients and spices are approximate. Make it your own, flavor to your taste!
Nutrition Facts (per serving)
| 503 | Calories |
| 16g | Fat |
| 56g | Carbs |
| 38g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 503 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 5g | 26% |
| Cholesterol 92mg | 31% |
| Sodium 323mg | 14% |
| Total Carbohydrate 56g | 20% |
| Dietary Fiber 12g | 42% |
| Total Sugars 9g | |
| Protein 38g | 75% |
| Vitamin C 65mg | 73% |
| Calcium 128mg | 10% |
| Iron 6mg | 35% |
| Potassium 1119mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
