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Mexican Beef Soup - Casa M Spice Co

Mexican Beef Soup

As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice

— Mike Hernandez


For the Soup:
  • 2 lbs bone-in beef shank or NY strip steak, cut in large chunks
  • 2 lbs boneless chuck steak, cut in large chunks
  • 12 cups water (more if needed while it cooks)
  • 1 head of garlic
  • 1/2 large yellow onion
  • 1/2 head of cabbage, cut in big pieces
  • 1 zucchini, cut into bite-size chunks
  • 2 large potatoes, cut in chunks
  • 2 large carrots, peeled and cut in chunks
  • 2 ears of corn, cleaned, cut into 4 to 5 pieces each
  • 1 chayote squash, seed removed and chopped into chunks
  • 1 small bunch fresh cilantro, diced
  • 1/2 Tablespoon Casa M Spice Co® Cattle Drive®
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • 3/4 Tablespoon tomato bouillon
  • Top with serrano peppers (if desired)
  • Juice of a lime for topping (if desired)
  • Tortillas as a side to dip in (if desired)
  • White rice on the side (if desired)


  • 1.

    Chop up the beef.

  • 2.

    Add water, beef, and Casa M Spice Co® blends to a large soup pot and bring to a light boil over medium heat skimming off foam as needed.

  • 3.

    Add the head of garlic and onion. Return to a boil and reduce heat to low. Cook for 90 minutes. Add water as needed to maintain volume over the 90 minutes.

  • 4.

    Add all the remaining vegetables except the zucchini. After 10 minutes, add the zucchini and tomato bouillon and cook for another 10 minutes.

  • 5.

    Test the vegetables to ensure they are tender. Taste the broth and season as needed. Garnish with lime and cilantro leaves. Serve with tortillas and white rice.

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