Mexican OxTail Beef Soup / Caldo

ZLadyDi 0

"This is a easy fool-proof recipe. Handed down by my mom who was a wonderful cook. I try my best to re-create her awesome dishes."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Use a large stockpot, brown meat in olive oil. Add water to cover meat & bring to a boil. Reduce heat to simmer 30 min. then skim frothy brown from top.
  2. Add boullion, onion, celery, and seasoning. If using fresh corn add it now. Allow to slow simmer approx. 2 hours.
  3. Add carrots & potatoes 30 minutes then add lentils,rice, frozen veggies and top with cabbage. If needed add extra water. Allow to simmer another 30 minutes or till cabage is done.
  4. Steam the tortillas and roll to serve with the soup. Tastes great dipping in the broth!



Other stories that may interest you