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Mexican Oxtail Beef Soup

Rated as 4.27 out of 5 Stars

"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."
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4 h servings 503
Original recipe yields 8 servings


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  1. Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top.
  2. Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.


  • Cook's Note
  • This recipe takes the whole afternoon to slowly simmer, but is worth it when the flavors mix and the meat is nice and tender. All ingredients and spices are approximate. Make it your own, flavor to your taste!
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 503 calories; 16.1 56.1 37.5 92 323 Full nutrition

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Read all reviews 9
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It's a little bit difficult for me to really rate this recipe truthfully since I changed it quite a bit. I was trying to make a soup from ingredients I had in my house and oxtail isn't one of my...

Instead of 30 minutes on the stove top, cook the oxtail & beef in a slow cooker for 2 hours on Hi or until ithey are very tender. (it's almost impossible to overcook oxtails) Also the onion and ...

I enjoyed this recipe. The only substitutions I made were, I cut a beef chuck roast into bite size pieces in place of the cube steak, added a clove of garlic & 1 tsp of dill weed. Great family f...

It's a great starter recipe for what I needed to be closer to the Mexican Caldo that I was craving and not the one that is on the site. You'll need more water, I don't like to add frozen veggie...

This is my FAVORITE SOUP EVER!!! Its almost like my own recipe. I made a lot and froze in small container's for those late nights when I don't have any energy to cook.

My husband always orders the oxtail soup from a local restaurant and asked me to find a comparable one. This one is a little heartier, but he was happy with it. I made this as written with the...

Great! I adjust the seasonings to our taste. I didn't add lentils or the frozen veggies. I also like to serve the rice on the side so everyone can add as much or as little as they want. I serve ...

Like abuelita used to make. I altered this version subtracting the rice, lentils and frozen veggies. I added cilantro and didn't have corn which is kind of a signature staple in this tradition...

I grew up eating this soup, it is one of my favorite comfort meals. Only we don't use frozen mixed veggies, lentils, or rice in our oxtail soup. We make it just like Caldo de Rez. It's a very he...