Description
A hearty Mexican beef soup with a savory broth, featuring tender meat and chunky vegetables, perfect for family meals or gatherings.
Ingredients
Scale
- 2 lbs bone-in beef shank or NY strip steak, cut in large chunks
- 2 lbs boneless chuck steak, cut in large chunks
- 12 cups water, plus more as needed
- 1 tbsp salt
- 1 whole head of garlic
- 1/2 large yellow onion, cut in half
- 1/2 head of cabbage, cut in 4 pieces
- 1 zucchini, cut in chunks
- 2 large potatoes, peeled and cut in chunks
- 2 large carrots, peeled and cut in chunks
- 2 yellow corn on the cob, cut in 4 to 5 pieces
- 1 chayote squash, seed removed and chopped into chunks
- 1 small cilantro bunch
- 2 tsp Spanglish Asadero Signature All Purpose seasoning
- 1 serrano pepper, sliced for topping (optional)
- lime wedges for topping (optional)
- warm tortillas for serving (optional)
- white rice for serving (optional)
Instructions
- Chop the beef into 1-inch chunks and rinse well.
- Bring water to a light boil over medium-high heat.
- Remove any foam that forms on top.
- Add garlic and onion and boil on medium for 1 hour 30 minutes.
- Add all vegetables (except zucchini) and cilantro after 1 hour 30 minutes.
- Boil for 10 minutes, then add zucchini and seasoning.
- Stir well and cook for another 10 minutes until vegetables are tender.
- Taste and add more salt if necessary.
- Serve hot with lime juice, warm tortillas, and/or white rice.
Notes
For best results, skim foam early and maintain a steady simmer. Add delicate vegetables late to preserve texture.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg