Description
A hearty Mexican beef broth that is perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef shank or short ribs, cut into chunks
- 8 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, quartered
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 zucchini, sliced
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup chopped fresh cilantro
- Lime wedges, for serving
- Tortillas, for serving
Instructions
- Place the beef chunks in a large pot along with the water, salt, black pepper, quartered onion, and minced garlic. Bring to a vigorous boil over medium-high heat.
- Once boiling, lower the heat and let it simmer gently for approximately 1.5 to 2 hours, skimming off any impurities that float to the top.
- After the beef has softened, introduce the sliced carrots, diced potatoes, zucchini, and corn into the pot. Let everything simmer together for another 30 minutes.
- Taste the broth and adjust the seasoning if needed. Carefully remove the beef from the pot, shred the meat, and discard any bones.
- Return the shredded beef back into the pot, stirring well to combine.
- Add the freshly chopped cilantro and let the soup simmer for an additional 5 minutes.
- Serve the hearty broth piping hot, accompanied by lime wedges and warm tortillas.
Notes
- For an extra kick, consider adding sliced jalapeños or a splash of your favorite hot sauce to the broth.
- For a lighter option, feel free to swap the beef for chicken or turkey.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg