Description
A hearty, soul-soothing bowl of Mexican-style beef and veggie stew—just the way Abuela would make it, but with a slow-simmered touch any American family can enjoy around the dinner table.
Ingredients
Scale
- 2 ½ lbs beef shank (with bone-in for extra flavor)
- 10 cups water
- 1 tablespoon salt (or to taste)
- 1 teaspoon black pepper
- 3 garlic cloves, minced
- ½ onion, peeled
- 2 ears of corn, cut into chunks
- 3 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and cubed
- 2 zucchinis, sliced thick
- 1 small cabbage, cut into wedges
- 1 bunch cilantro, tied with kitchen twine
- 1 tablespoon tomato paste (optional but adds a little body)
- 1 lime, cut into wedges (for serving)
- Warm corn tortillas (for dipping, wrapping, or scooping!)
Instructions
- Start with the base: In a big ol’ stockpot, add your beef shank and water. Toss in salt, pepper, garlic, and half the onion. Bring it to a boil, then lower the heat and simmer uncovered for about 1.5 hours. Skim off any foam that floats up—nobody wants that in their bowl.
- Build your broth: Add in your carrots, potatoes, and corn chunks. Let that go for another 30 minutes until the veggies start to soften up.
- Time for the greens: Drop in your zucchini, cabbage wedges, and the bunch of cilantro. If you’re feeling extra cozy, stir in a little tomato paste to deepen that broth.
- Simmer till it sings: Let the soup gently bubble away for 20 more minutes, or until everything’s fork-tender and your kitchen smells like you’ve been cooking all day.
- Serve it right: Pull out the cilantro bunch and that onion half. Ladle your soup into big bowls, making sure everyone gets a little bit of everything—veggies, beef, and that rich, bone-warmed broth. Serve with lime wedges and warm corn tortillas.
Notes
- Use bone-in beef shank for the richest flavor and most authentic texture
- Skim foam regularly during the first hour for a clearer broth
- Vegetables can be adjusted based on seasonal availability
- Soup tastes even better the next day as flavors develop
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Category: Soup, Main Dish
- Method: Slow Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 285
- Sugar: 8g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg