Sopas y CaldosEasy

Mexican Beef Broth

Name: Mexican Beef Broth
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Cuisine: Mexican
Ingredients: 1 kg Chambarete o retazo de res con hueso; 3 Corn on the cob en trozos; 2 Pumpkin criolla en trozos; 2 Chayote pelado y en cuartos; 3 Potato; 3 Carrot en rodajas gruesas; 0.25 Cabbage en trozos; 1 White onion; 3 Garlic cloves; 1 bunch Fresh coriander; 1 to taste Salt

140 min (20 prep + 120 cook) Easy 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 29 Mar 2026

Comforting beef broth with bone-in beef, sweetcorn, courgette, chayote and cabbage. A traditional Mexican home-cooked soup.

About this recipe

Mexican beef broth is a hearty soup made with bone-in beef shin slowly cooked with vegetables including sweetcorn, courgette, chayote, potato, carrot and cabbage.

History & Origin

Beef broth is one of the most deeply rooted dishes in Mexican home cooking, present on tables across the country every week, especially on Sundays. Its origins date back to the colonial era, when the arrival of cattle in Mexico merged with indigenous techniques of cooking in water with vegetables. Every region of Mexico has its own version of beef broth. In the north it is prepared with more generous cuts of beef and fewer vegetables; in the central region, sweetcorn, chayote, courgette and cabbage are fundamental elements; in the south, herbs like epazote and local chillies are incorporated. Beef broth is much more than a soup: it is a home remedy for colds, a restorative after celebrations, comfort food on cold days and an obligatory dish for family Sundays. Mexican grandmothers consider it a cure for almost everything. The traditional way to serve it is in deep bowls with a large piece of bone-in meat, abundant vegetables and hot broth, accompanied by white rice, limes, chopped onion, sliced serrano chilli and warm tortillas.

Estimated cost

£10.20

Total cost

£1.28

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

28g

Protein

30g

Carbohydrates

12g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Place the meat with bone in a large pot with 3 litros of cold water. Add the onion partida in half and the garlic. Bring to the boil over high heat.
💡 Empezar with cold water extrae mejor the flavour of the meat and the huesos.
2
When hierva, remove the espuma that shape in the surface with a spoon. Baja the heat a half-under, cover and cook 1 hour.
3
Add the carrot and the potato pelada into pieces. Cook 15 minutes more.
4
Fold in the corn on the cob into rounds, the chayote and the pumpkin. Season with salt and cook otros 20 minutes until the verduras they are tiernas.
5
Add the col into large pieces and cook 5 minutes more. La col should be tender pero with algo of texture.
6
Adjust the salt and serve in plates hondos with a trozo of meat, plenty ofs verduras and stock hot. Sprinkle chopped coriander.
7
Serve with rice white, limes partidos, chopped onion, serrano chilli into rounds and warm tortillas.