I’m so excited to share this oxtail soup Mexican recipe with you all. As a busy mom of three, I’m always on the lookout for hearty, comforting meals that can be made in advance and served to my family on a whim. This recipe is a staple in our household, and I love it for its rich flavors, tender meat, and ease of preparation.
The oxtail is slow-cooked in a flavorful broth made with chipotle peppers, garlic, and cumin, which gives the soup a deep, smoky flavor that’s just irresistible. My kids devour this soup by the bowlful, and it’s a perfect meal for when we’re feeling under the weather or need a pick-me-up after a long day. Plus, it’s incredibly nutritious – the oxtail is packed with collagen, which is great for our skin and joints.
And let’s not forget about the leftovers – this soup freezes beautifully and makes for a delicious meal prep option. One of my favorite things about this recipe is how versatile it is – serve it with some crusty bread or over rice for a more substantial meal. I’ve also been known to serve it as a comforting side dish at family gatherings and parties.
It’s just one of those recipes that never fails to impress. I hope you’ll give it a try and enjoy it as much as we do! The best part?
It’s ridiculously easy to make – just brown the oxtail in some oil, add in your aromatics, and let the slow cooker do the rest. I like to use my Instant Pot for this recipe because it makes cooking the oxtail so quick and efficient. But if you don’t have an Instant Pot, don’t worry – you can still achieve tender meat with some good old-fashioned slow cooking.
Mexican Oxtail Soup
4.7 from 1955 votes
A rich and hearty soup made with oxtail simmered in a flavorful broth with traditional Mexican ingredients. This comforting dish is perfect for a cold day, offering deep savory notes and tender meat.
For a spicier soup, add a serrano or jalapeno pepper when cooking the aromatics. The soup tastes even better the next day after the flavors meld.
Watch Video Of How Mexican Oxtail Soup Works
This oxtail soup Mexican recipe is one of my absolute favorites – not only does it taste incredible (and smell amazing while cooking!) , but it’s also incredibly easy to make and freezes beautifully for future meals.
My family devours this soup by the bowlful every time we have leftovers (which is often!) , and I love how versatile it is – serve it over rice or with some crusty bread for a more substantial meal.
Plus, since this soup freezes so well, I can easily prepare large batches ahead of time for future meals when life gets busy (which happens often!) Whether you’re looking for a comforting side dish at your next family gathering or just need something hearty to get through a chilly winter evening, this oxtail soup Mexican recipe is an absolute winner.
❓ Frequently Asked Questions About Mexican Oxtail Soup
Q: What type of oxtail should I use for this recipe?
A: For this recipe, you’ll want to use beef shank or beef neck bones – they’re typically more affordable than other cuts of beef and have plenty of connective tissue that breaks down during cooking to create that rich, velvety texture we all know and love.
Q: Can I make this recipe in a slow cooker?
A: Absolutely! If you don’t have an Instant Pot or prefer to cook your meals low and slow, you can easily adapt this recipe to be made in a slow cooker. Simply brown the oxtail in some oil before adding it to your slow cooker along with your aromatics and broth – let it cook on low for 8-10 hours or until the meat is tender.
Q: Can I substitute chicken or pork for beef in this recipe?
A: While you can certainly experiment with other proteins in this recipe, keep in mind that beef is what gives oxtail soup its signature flavor profile – so if you’re looking for something truly authentic, stick with beef shank or neck bones. That being said, if you’re feeling adventurous and want to try out chicken or pork in place of beef, go ahead! Just be aware that the flavors may not be quite as rich or intense as they would be with beef.
Q: How long does oxtail take to cook?
A: Depending on your method of cooking (Instant Pot vs slow cooker), oxtail can take anywhere from 2-6 hours to reach that tender fall-apart texture we all know and love. Don’t worry if your meat doesn’t seem quite done after 2 hours – just let it cook for another hour or two until it reaches your desired level of tenderness.
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