Nate Beaty, via Flickr.
Nate Beaty Mexican beef soup
Soups and stews are an important part of Oaxacan cuisine.
Inspired by Christalee Froese’s article “True Mex Cuisine in Vibank,” we sought out more Mexican cusisine from the Oaxacan state, and stumbled upon this stick-to-your-ribs beef soup. According to Serious Eats' article “Regional Mexican Cuisine: Oaxaca, the Land of a Thousand Moles,” soups and stews are an important part of Oaxacan cuisine: “Soups and stews have long sustained the Oaxacan appetite, and they're perfect substrates for the state's bounty of vegetables and various chilies. You can find these dishes all over Mexico, but Oaxacan versions bear a particular complexity in their seasoning.”
Beef Soup (Caldo de Res)
A hearty soup often eaten in the Mexican state of Oaxaca.
- One 2-pound bone-in beef chuck, cut into 1-inch cubs
- 4 cloves garlic
- ½ medium white onion
- Pinch salt
- 2 carrots, cut into 1-inch rounds
- 1 celery stick, cut into 2-inch pieces
- 1 chayote squash, cut in 2-inch strips
- 1 corn on the cob, halved
- 1 zucchini, cut into 2-inch chunks
- ½ head cabbage, quartered
- Lime wedges, for serving
- Hot sauce, for serving
- Corn tortillas, warmed, for serving
Combine the beef chuck cubes and the bone with 10 cups water, garlic and onion in large pot. Sprinkle with the salt and bring to a boil. Cover and reduce to a simmer. Simmer for 30 minutes. Then uncover and skim off the foam and grease. Add the carrots, celery stick, chayote squash, corn, zucchini and cabbage. Cover, and continue simmering for 30 more minutes. Turn the heat off and serve hot with lime wedges, hot sauce and warm corn tortillas.
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