Mexican Oxtail Beef Soup Recipe

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.

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.