Mexican Oxtail Beef Soup

Mexican Oxtail Beef Soup

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ZLadyDi 0

"This is a easy, fool-proof recipe, handed down by my mom who was a wonderful cook. I try my best to recreate her awesome dishes."
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4 h servings 503 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 503 kcal
  • 25%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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!



It's a little bit difficult for me to really rate this recipe truthfully since I changed it quite a bit. I was trying to make a soup from ingredients I had in my house and oxtail isn't one of my...

I enjoyed this recipe. The only substitutions I made were, I cut a beef chuck roast into bite size pieces in place of the cube steak, added a clove of garlic & 1 tsp of dill weed. Great family f...

Instead of 30 minutes on the stove top, cook the oxtail & beef in a slow cooker for 2 hours on Hi or until ithey are very tender. (it's almost impossible to overcook oxtails) Also the onion and ...

Great! I adjust the seasonings to our taste. I didn't add lentils or the frozen veggies. I also like to serve the rice on the side so everyone can add as much or as little as they want. I serve ...

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