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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a traditional Mexican beef soup. Without the meat it is also delicious as a vegetarian soul. This soup is traditionally served with Spanish rice, corn tortillas, lime wedges and salsa (optional) (I also like avocado slices). Read more . Enjoy. Ingredients:
4 beef shanks or ox tail bone |
3 pounds of shoulder roast trimmed and cut into 1 inch pieces (more or less) |
1 1/2 med onion, coarsely chopped |
2 stocks of chopped celery (optional) |
3 carrots, cleaned and chopped into 1 inch pieces |
5 large potatoes skinned and cubed, (russets) |
2 cobs of corn, cleaned and cut into 3rds |
2 cloves of garlic |
2 med ripe tomato, quartered |
2 med tatuma squash, cut into 1 1/2 inch pieces (optional) |
1/2 head of cabbage, quartered |
3 tablespoons chopped cilantro |
1/2 teaspoon ground cumin |
salt and pepper to taste |
1 lime |
Directions:
1. Start with a large stock pot filled a third of the way with water and add shanks, beef shoulder and salt. (Do not cover the pot!!!)
2. When it starts boil - skim the top of the pot of any foam or impurities every 5 mins, until there is no more foam(about 20 mins).
3. Next add onions, celery, and tomato garlic. Allow soup to cook for about 45 mins( skim any impurities or foam you see).
4. Add potatoes, carrots and corn cover and cook for about 30 more minutes. Add more water if necessary.
5. Remove shanks, add squash, cabbage and pepper, cumin. Allow to cook for 15 to 20 mins. Remove from heat, add cilantro.
6. Serving suggestions.
7. At my mom's home, she removes most of the meat from the pot and places it in the middle of the table. This allows the carnivorous easy access.
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