This classic Mexican beef soup is the ultimate comfort meal—rich, slow-simmered broth filled with tender beef and hearty vegetables. Every bowl is colorful, nourishing, and deeply satisfying.
As the soup cooks, the bones enrich the broth while the vegetables soak up the savory flavor. It’s a beautiful family-style dish meant to be served hot with lime, tortillas, and good company.
Ingredients
For the Broth
2–3 pounds chuck pot roast, cut into chunks
2 pounds beef bones (short ribs, marrow bones, or beef shank)
1 small onion, whole
1 whole head garlic
1 bay leaf
2 tablespoons salt (adjust to taste)
2 teaspoons beef bouillon
2 teaspoons tomato bouillon
3½ quarts water
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