Delicious Mexican Oxtail Soup Recipe

You can find Spanish recipes of all kinds: from tapas to salads, baked goods, and stews, but soups will always have a special place in the hearts of Andalusians.

If you want to try modern Spanish soup recipes with a burst of flavor from different regions of the world, then the Spanish-Mexican oxtail soup is the right recipe for you.

Here, we will show you how to prepare the recipe step by step from scratch, as well as instructions and suggestions for storing the recipe and making changes to its ingredients.

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Pssst…!!?? You can’t get enough of Spanish oxtail recipes? Have a look at my other posts: 

• Oxtail pasta recipe

• Tender oxtail recipe

• Oxtail ragu recipe

Background of the Dish

Spanish recipes featuring oxtail became popular in the early part of the last century when Andalusians discovered the best way to make this cut of meat tender, shining a light on the Spanish oxtail stew first.

Over time, the oxtail soup was born, and as Spaniards are enthusiasts of the exchange between cuisines from different parts of the world, it didn’t take long for the Spanish-Mexican oxtail soup to be created.

This recipe combines the best ingredients from both regions: corn and beans from Mexico, along with Spanish oxtail and garlic, blended with other shared ingredients such as tomato and onion.

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Things You’ll Need for Mexican Oxtail Soup

To prepare this Mexican and Spanish style oxtail recipe you need oxtail, onion, garlic cloves, canned beans and corn, broth, and olive oil as the main ingredients,

The only equipment that you need to prepare this Spanish oxtail soup is a large pot.

Ingredients

• 1.5kg oxtail
• 1 can (400gr) diced tomatoes
• 1 can (400gr) corn kernels 
• 1 can (400gr) cooked black beans
• 4 tablespoons olive oil 
• 6 cups (1.5l) beef broth
• 1 onion
• 4 garlic cloves
• 2 carrots
• 2 potatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Crusty bread (for serving)

How to Make Mexican Oxtail Soup – Step by Step Guide

1. For the first step in this Spanish oxtail soup recipe, you have to peel and chop the onion and carrots into small pieces. Peel and mince the garlic. Lastly, wash, peel, and cut the potatoes into bite-sized cubes. Set aside.

2. Now pat the oxtail dry with a paper towel and cut it into bite-sized chunks. Season it with salt and pepper. Heat a pot with a few tablespoons of olive oil and sear the chunks until the meat gets a golden color on both sides, from 5 to 10 minutes.

3. Then, using the same pot, heat some oil over medium heat. Also, add the chopped onion and minced garlic, and sauté until they get a soft texture. In the meantime, drain and rinse the canned corn and cooked black beans.

4. After that, add the oxtail back to the pot with the carrots, potatoes, diced tomatoes, corn, black beans, beef broth, cumin, paprika, oregano, thyme, salt, and pepper.

5. For the next step in this authentic oxtail recipe, bring the soup to a boil, then reduce heat to simmer. Simmer for about 60 minutes or until the oxtail is tender.

6. Now do a taste test on the Mexican oxtail soup and adjust the seasoning if needed until you are content with the flavor.

7. Your oxtail Spanish recipe is now ready. Pour the beef oxtail soup into small bowls or deep plates and as an optional step, you can garnish it with chopped cilantro, lime wedges, and crusty bread.

Substitution of Ingredients

A great advantage of the Spanish and Mexican oxtail recipes is that you can play with their ingredients, and thankfully the Mexican oxtail soup works in the same way.

For example, you can prepare this hearty oxtail soup with other types of canned beans, such as white, red, or your favorite ones (dry beans work too, just make sure to follow the cooking process).

The Mexican oxtail soup is pretty filling, but you can mix it with the oxtail noodle soup and add some thin noodles to the mix, especially if you don’t want (con can’t) use other ingredients such as corn or beans.

If you want it to have a consistency similar to the oxtail stew with potatoes then use just 4 cups of broth and add 1 cup of heavy cream during the final 15 minutes of cooking.

Tips on Serving Mexican Oxtail Soup

As soon as you finish preparing the Mexican oxtail soup recipe you will have a delicious soup ready to be served as a main dish for lunch or dinner.

To enhance the finished result of this homemade oxtail soup you can top it with shredded parmesan or manchego cheese, as it will melt with the heat of the soup adding an extra profile of flavor and texture.

You can take this authentic Mexican oxtail soup to the next level by adding chopped toasted nuts (more texture) or drizzling some hot sauce on top of each serving (extra spiciness).

Are you looking for appetizers or side dishes? Then other of our Spanish oxtail recipes might help you, such as the oxtail dumplings and the fried oxtail recipe.

Try the oxtail stew with vegetables as well – a hearty and delicious Spanish stew with tender oxtails.

How to Store Mexican Oxtail Soup

This is the best oxtail soup not only because it effortlessly nails the mix of two wonderful cuisines, but also because you can store it in the fridge or freezer without affecting the flavor and texture.

If you are planning on storing the Mexican oxtail soup you have to let it cool to room temperature, and then place it in an airtight container with a lid (also, add plastic wrap in contact with the soup so that it doesn’t form a crust on top).

After that, you can take the Mexican oxtail soup to the fridge for up to 3 days or to the freezer for 45 days, then thaw it overnight.

To stay true to the texture of this Spanish oxtails recipe you will probably have to add 1 or 2 cups of water or broth while reheating it on the stove after freezing it because the liquid might evaporate and the consistency would be similar to the Mexican oxtail stew.

Other Spanish recipes that you can prepare and store both in the fridge or freezer are the braised oxtail and the oven baked oxtail recipe.

Recipe Card: Mexican Oxtail Soup

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