Mexican Oxtail Soup Recipe

Ingredients

• 1.5 kgoxtail
• 1 can (400 g)diced tomatoes
• 1 can (400 g)corn kernels
• 1 can (400 g)cooked black beans
• 4 tablespoons (60 ml)olive oil
• 1.5 litresbeef stock
• 1onion
• 4 clovesgarlic
• 2carrots
• 2potatoes
• 1 teaspoonground cumin
• 1 teaspoonpaprika
• 1 teaspoondried oregano
• 1 teaspoondried thyme
• to tastesalt and pepper
• to garnishfresh coriander, chopped
• to servelime wedges
• to servecrusty bread

Instructions

1. 1

   Prepare the vegetables

   Peel and finely chop the onion and carrots. Peel and mince the garlic. Wash, peel and cut the potatoes into bite-sized cubes, then set the vegetables aside.

2. 2

   Brown the oxtail

   Pat the oxtail dry and cut it into bite-sized chunks. Season with salt and pepper. Heat a few tablespoons of olive oil in a pot and sear the meat for 5–10 minutes, turning until golden on both sides.

3. 3

   Soften the aromatics

   In the same pot, heat some oil over medium heat. Add the chopped onion and minced garlic and sauté until soft. Meanwhile, drain and rinse the corn and cooked black beans.

4. 4

   Add soup ingredients

   Return the oxtail to the pot. Add the carrots, potatoes, diced tomatoes, corn, black beans, beef stock, cumin, paprika, oregano, thyme, salt and pepper.

5. 5

   Simmer until tender

   Bring the soup to the boil, then reduce the heat and simmer for about 60 minutes, or until the oxtail is tender.

6. 6

   Adjust the seasoning

   Taste the soup and add more salt or pepper if needed.

7. 7

   Serve the soup

   Serve hot, with chopped coriander, lime wedges and crusty bread if you like.

What is Mexican oxtail soup?

Oxtail soup is a hearty dish built around meat simmered until tender in a flavourful broth. This version pairs that Spanish-style stew tradition with ingredients and seasonings often found in Mexican-inspired cooking.

Tomatoes, corn and black beans make the broth more substantial, while cumin, paprika and herbs bring warmth. Coriander and lime at the table add a fresh, bright contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1157 calories, 32g protein, 107g carbs, 80g fat.

The potatoes, corn and beans supply much of the carbohydrates, while oxtail contributes protein and fat; olive oil and the meat also contribute fat. Serve a bowl with plenty of broth and vegetables, and choose a modest piece of bread if you want to balance the meal without adding another large portion.

Preparing the oxtail

Dry meat: pat the oxtail well before it goes into the pot so it can brown rather than steam.

Brown in batches: give the pieces room in the pot and turn them until golden on both sides. If the pot is crowded, work in batches using the listed oil.

Building the flavour

Aromatics: cook the onion and garlic in the same pot after browning the meat, using the flavour left behind. Keep the heat moderate so the garlic softens without burning.

Spices: cumin, paprika, oregano and thyme join the broth with the other ingredients. Stirring them through the liquid helps distribute their flavour across the soup.

Getting the texture right

Tender meat: simmer gently for about 60 minutes and check the oxtail before serving. It should be tender; if it still feels firm, continue simmering until it reaches that point.

Vegetables: cut the potatoes and carrots into similarly sized pieces so they cook at a similar pace. A gentle simmer helps them hold their shape better than a rolling boil.

Timing the soup

The method gives the soup about 60 minutes of simmering, alongside vegetable preparation and browning. Allow enough time for the meat to become tender, checking it as the simmer progresses.

Keep the pot at a steady simmer after bringing it to the boil. The recipe's total time is 110 minutes, but tenderness is the key cue for when it is ready.

What to serve alongside

Bread: crusty bread makes an easy accompaniment and is useful for the rich broth.

Fresh finish: add chopped coriander and lime wedges at serving time. A squeeze of lime gives each bowl a lively, tangy edge.

Recipe notes & tips

• Pat the oxtail dry before seasoning to help it brown.
• Brown the meat in batches if the pot cannot hold the pieces without crowding.
• Drain and rinse the canned corn and beans before adding them.
• Keep the soup at a gentle simmer once it reaches the boil.
• Check the oxtail for tenderness before serving rather than relying only on the timer.
• Offer lime wedges at the table so everyone can adjust the sharpness to taste.

Variations

• Extra heat: add chilli to the pot if you want a spicier broth.
• More vegetables: add extra carrots or potatoes while keeping the pieces evenly sized.
• Fresh herbs: finish with additional coriander just before serving.
• Bean swap: replace the black beans with another cooked bean, drained and rinsed.
• Citrus finish: serve with extra lime wedges for a brighter bowl.

Common mistakes to avoid

• Wet oxtail: it is harder to brown; pat the pieces dry before they go into the pot.
• Crowded pot: the meat may steam instead of sear; brown it in batches.
• Burnt garlic: it can turn bitter; sauté over medium heat and stop once softened.
• Hard simmer: vigorous boiling can break up the vegetables; lower the heat after bringing the soup to the boil.
• Undercooked oxtail: it will still feel firm; simmer longer until tender.
• Unrinsed tinned ingredients: excess packing liquid can affect the broth; drain and rinse the corn and beans.

How to store

Cool leftovers promptly, then store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a little water or stock if the soup has thickened.

Frequently asked questions