Photo: Cala
Mexican Oxtail Beef Soup
17 ingredients
30 min + 3 hr 30 min
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
1340
Calories
57g
Protein
50g
Fat
175g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/2 teaspoon chili powder
- 3/4 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
- 1/3 cup lentils, picked over and rinsed
- 1/3 cup long grain rice
- 1 cup frozen mixed vegetables (optional)
- 1 head cabbage, cored and cut into 8 wedges
- 8 corn tortillas (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes