Authentic Mexican Oxtail Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 2 pounds beef oxtail, cut into pieces
• 1 pound cubed beef stew meat
• 1 cube beef bouillon
• 1 onion, chopped
• 2 stalks celery, chopped
• 0.5 teaspoon chili powder
• 0.75 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
• 0.33 cup lentils, picked over and rinsed
• 0.33 cup long grain rice
• 1 cup frozen mixed vegetables
• 1 head cabbage, cored and cut into 8 wedges
• 8 corn tortillas

Instructions

1. In a large pot, heat olive oil over medium heat. Brown oxtails and beef stew meat thoroughly. Add water to cover, bring to a boil, then simmer for 30 minutes, skimming off any foam.
2. Add bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears. Stir well and simmer until the meat is very tender, about 2 hours. Add carrots and potatoes, simmer 30 more minutes. Stir in lentils, rice, mixed vegetables, and cabbage. Simmer until rice, lentils, and cabbage are tender, about 30 minutes. Serve each bowl with a half ear of corn and hot tortillas.

Nutrition

• Calories: 503 kcal
• Fat Content: 16 g
• Fiber Content: 12 g
• Sugar Content: 9 g
• Sodium Content: 323 mg
• Protein Content: 38 g
• Cholesterol Content: 92 mg
• Carbohydrate Content: 56 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g