Authentic Mexican Oxtail Soup
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on Jan 12, 2024
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This authentic Mexican Oxtail Soup recipe is flavorful, nutritious, and loaded with fresh vegetables. Oxtails and beef shank simmer slowly with vegetables to produce a rich broth and tender, succulent meat. This soup is the definition of comfort food!
Table of Contents
- What is Oxtail Soup?
- Why You’ll Love This Mexican Oxtail Soup Recipe
- Ingredients & Substitutions
- How To Make Oxtail Soup, Mexican-Style
- Optional Variations
- Expert Tips
- Serving Suggestions
- Storage & Reheating Instructions
- Frequently Asked Questions
- Recommended Equipment
- More Classic Mexican Soup Recipes
- Caldo de colita de res – Oxtail Soup Recipe
Let’s be real. You can’t have a good soup without a delicious homemade broth! That’s why I love this traditional homemade oxtail soup recipe. The broth is the star of the show, acting as the perfect foundation for the succulent beef and tender veggies.
Like most of my all-time favorite recipes, this hearty oxtail soup with vegetables is one my family has enjoyed for generations. As a kid, I remember fishing for the soup bones with the marrow in the middle. They make the best tacos de tuetano (bone marrow tacos)! Simply scoop out the marrow, slather it on a warm corn tortilla, and sprinkle it with salt. It’s pure heavenly, buttery goodness. 🤤
When I decided to make my own oxtail soup, the first person I called was my mom (per usual) to see if she could walk me through how my grandmother used to make it. Thankfully, my mom is a superstar in the kitchen, and she shared this recipe and lots of tips. The resulting dish is a homemade vegetable soup with oxtails that I’m proud to say stands up to Abuela’s recipe!
What is Oxtail Soup?
My grandma affectionately referred to Oxtail Soup as “Caldo de Colitas,” while my mom calls it “Caldo de Carrizo.” How do you say it in Spanish?
Originating from the humble yet versatile oxtail (which comes from the tail of cows), this soup is a celebration of old-timey resourcefulness. Once considered a less desirable cut of meat, the oxtail has found its rightful place as a coveted cut and the centerpiece in this exquisite dish. When cooked slowly, these tails transform, rendering the inner marrow a tender, melt-in-your-mouth experience, unparalleled in texture and taste.
At its core, Mexican Oxtail Soup is a hearty broth-based soup, made by simmering oxtails to perfection alongside a bounty of fresh vegetables. Commonly, lots of veggies join the mix to beef it up (pun intended), infusing the broth with their flavors and providing less expensive pieces to fill your belly.
The magic, however, lies in the slow cooking process. This method ensures that the oxtails release their full gelatinous potential. The process both tenderizes the meat and also gives the broth a luxurious, velvety feel thanks to the rich reserves of collagen in the marrow.
Why You’ll Love This Mexican Oxtail Soup Recipe
Aside from being the epitome of cozy comfort food, this delectable Mexican soup recipe is:
- Hearty & Wholesome: Not only is each bowl filling but it’s also loaded with a whole rainbow of veggies. In fact, I consider it as much a vegetable soup as it is a beef soup!
- Easy to Make: There’s no browning or sautéing involved. All you have to do is bring water to a boil, then add the ingredients in the order instructed. It couldn’t be simpler!
- Perfect for Meal Prep: My absolute favorite part of this caldo de colitas is that it makes not one but TWO big ol’ pots of deliciousness. While you’re welcome to halve the recipe if you like, I promise — Future You will be so happy you made an extra batch to stash in the freezer.
Ingredients & Substitutions
See recipe card below for a full list of ingredients and quantities.
- Garlic & Onion: This allium duo adds sweetness and complexity to the broth. I typically use yellow onions, but you’re welcome to use white onions.
- Beef Oxtails & Beef Shank: While beef shank likely wasn’t in the oldest, most authentic recipes for oxtail soup, my Abuela always used to add it so there was more meat to go around. The oxtails themselves don’t have a ton — they’re more like a ham hock in terms of how much you can peel from the bone. Of course, if you’re on a tight grocery budget, you’re welcome to just add the oxtails.
- Carrots: For sweetness and texture. Feel free to use any color of carrots you like.
- Red Potatoes: For a hit of creamy starchiness. I love using wax potatoes for this recipe for two reasons: first, you don’t have to peel them (hooray!). Second, they hold their shape much better than starchier varieties like Russets or Idahos. If needed, Yukon Gold or fingerling potatoes may be substituted.
- Celery Stalks: For earthiness and texture. Feel free to chop the leaves and add them, too — they have lots of celery flavor!
- Green Cabbage: For bulk and flavor. It’s always incredible to me how much food one head of cabbage can provide. Once chopped, you’ll have upwards of 9-10 cups! It also becomes sweeter and more tender when cooked vs when it’s fresh, perfect for our bowl of cozy.
- Corn on the Cob: For sweetness and crunch. Keeping the kernels on the cob gives this soup a lovely rustic flair. You’ll need a sharp knife and some elbow grease to cut whole cobs into 2-inch pieces, or you can purchase frozen corn pieces to make life easier.
- Roma Tomatoes: For acidity and brightness. Roma tomatoes are my go-to for soups and stews. In a pinch, a small can of diced tomatoes will do the trick.
- Zucchini: For even more veggie goodness. Yellow summer squash works just as well!
- Ground Coriander: For a bright, almost citrusy flavor. If possible, purchase whole coriander seeds and pulverize them in a molcajete (mortar and pestle). Not only will the flavor be better, but you’ll get a better bang for your buck as whole spices will last nearly indefinitely (versus 1 year for pre-ground).
- Safflower Petals, a.k.a. Azafran: This inexpensive saffron substitute adds a certain je ne sais quois that takes this oxtail soup over the edge. You’re welcome to substitute a pinch of saffron threads, or omit it altogether.
- Cilantro: For a fresh garnish and earthy yumminess.
- Salt & Pepper: For basic seasoning.
How To Make Oxtail Soup, Mexican-Style
- Bring water with salt and garlic to boil in a large stock pot.
- Add the onion, oxtails, shanks, and bones to the stockpot, and bring to a boil. Lower to a slow simmer, cover, and cook for 2 ½ hours. Feel free to skim excess foam off the top as it forms and discard it. (You can divide the ingredients into two large pots, if needed, to make sure everything is covered with liquid.)
- After that time has passed, add all the remaining veggies, and raise the heat to a rolling boil. Then, lower heat to a low simmer, and cover for 30 minutes.
- Add pepper, coriander, asafran (if using), and cilantro and cook uncovered for 10 minutes. Taste for salt, and add more if needed.
- Serve soup with lime wedges, salsa casera, and bone marrow slathered in a warm corn tortilla with a sprinkle of salt. Enjoy!
Optional Variations
- Oxtail Soup in Slow Cooker: Don’t have time to babysit your pot? Try making this traditional Mexican soup in your trusty crockpot instead. Please note that I would suggest only making half of the recipe to ensure it will all fit in a standard 6-quart slow cooker. Simply cook beef (steps 1-2) on low for 8 hours and then add the remaining ingredients and cook on high for an additional 30 minutes.
- Oxtail Noodle Soup: For a fun mashup of oxtail soup and chicken noodle soup, omit the potatoes and replace them with your favorite short pasta shape. I recommend boiling the noodles separately in a pot of well-salted water, then adding them to the soup as you serve it. If you leave the noodles in the soup during storage, they tend to absorb too much liquid and become soggy.
Expert Tips
- Choose the Right Oxtails: The key to a great oxtail soup starts with selecting high-quality oxtails. Don’t shy away from pieces with a decent amount of fat; it adds richness to the broth.
- Optionally, Brown the Oxtails: Before simmering, you have the option to brown the oxtails in a hot pan. The caramelization of the meat adds a complex, roasted flavor to the soup. If you don’t want to or don’t have time, it’s still delicious!
- Cook Low & Slow: Patience is your friend when it comes to any beef soup. Simmer the oxtails on a low heat for several hours. This slow cooking process breaks down the connective tissues, resulting in exceptionally tender meat and a full-bodied broth.
- Simmer & Skim. This is totally optional, but feel free to skim excess foam off the top as it forms and discard it.
- Chop Veggies: Chop your veggies uniformly for even cooking, and add most of them towards the end of the cooking process to retain their texture and color.
- Use the Marrow: Don’t discard the marrow – it’s a delicacy! Scoop it out and spread it on warm tortillas, or stir it back into the soup for added richness.
- Let It Rest: Once cooked, let the soup rest for a while before serving to allow the flavors to meld together. I actually think that oxtail soup tastes better the next day, just like most soups!
Serving Suggestions
I love to serve this oxtail soup with lime wedges, salsa casera, and warm corn tortillas. And don’t forget to slather that delicious bone marrow on your warm tortillas for a taco de tuetano! (That was always my favorite part as a kid.) Finally, while it’s a complete meal in itself, it would also be great served alongside Mexican rice.
Storage & Reheating Instructions
- Refrigerate leftovers for up to one week in an airtight container.
- You can also freeze it for up to a month. Remember to leave head room in your chosen containers for the broth to expand during freezing.
- Reheat anytime you need a warm, comforting meal. You’re welcome to use the microwave for smaller batches, or in a pot on the stove for larger ones.
Frequently Asked Questions
Heck yeah, it does! In fact, I think it makes some of the best bone broth around due to the high collagen content. That’s part of what makes this Mexican soup so delicious — the oxtail infuses the broth with a rich, beefy flavor and the collagen gives it a lovely body and mouthfeel.
Since I’m not a registered nutrition professional, I don’t feel comfortable deeming a food “healthy” or not — that word can mean so many things to so many people! That said, I consider this a very nutritious soup. Not only is it chock-full of an array of veggies, it’s also enriched with a homemade bone broth that’s full of collagen and protein.
Yes! Not oxen tails, like the name suggests. This is a part of the animal that would otherwise go wasted, and if you’ve learned anything about me thus far it’s that when cooking I love to use as much of an animal as possible!
Seeing as it has both beef shank and oxtail, it is far from being vegetarian. That said, it is 100% gluten-free.
To be honest, I’m not sure anyone knows the answer to that question. Many cultures around the world have some form of oxtail soup. I imagine the idea came about as a way to use as much of the animal as possible — something older generations did much better, mostly out of necessity.
While I think it used to be considered something of a peasant’s soup (since oxtail was more a “leftover”), more and more people have caught on to how delicious oxtail is. As a result, the price of oxtail has risen immeasurably since I was kid — far outpacing inflation. In fact, if you go to a fancy steakhouse, it’s likely you’ll find bone marrow on the menu. Often, that marrow comes from the oxtail.
Surprisingly enough, Walmart is my go-to spot for affordable brands such as Rumba. You can also talk to your local grocery store butcher or visit your local carneceria (Mexican butcher shop).
Oxtail can be pricey due to availability, demand, and the time it takes to prepare it. Because it’s only a small portion of the cow and has become a widely-loved dish requiring a great deal of cooking time, the price of oxtail has sky-rocketed over the years, particularly in restaurants. That’s why I love making oxtail soup at home!
The real question is what is it not good for? Like many nutritious soups, this oxtail soup is packed with protein from the beef as well as lots of vitamins, minerals, nutrients, and healthy fats. It’s the perfect dish to make when you or someone you love is feeling under the weather. An immune boost in a bowl!
Recommended Equipment
- Chef’s Knife
- Cutting Board
- Large Stock Pot
- Ladle
- Tortilla Warmer
- Mortar and Pestle
- Soup Bowls (similar to bowls pictured)
- Freeze deli containers
More Classic Mexican Soup Recipes
- Caldo de Res (Beef Soup)
- Albondigas Soup (Mexican Meatball Soup)
- Caldo de Pescado y Camaron (Fish and Shrimp Soup)
- Chicken Pozole Verde
- Red Pork and Hominy Stew (Pozole Rojo)
- Caldo de Pollo
- Chicken Tortilla Soup
If you tried this rich and comforting homemade oxtail soup recipe, please be sure to rate and review it below!
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Caldo de colita de res – Oxtail Soup
Ingredients
- 20 cups water
- 3 tablespoons salt
- 6 garlic cloves, diced
- 1 large onion, chopped
- 3 pounds beef oxtails
- 1 ½ pounds beef shank, trim bone, and cut in 2-inch pieces
- 4 carrots, peeled and sliced
- 4 small red potatoes, 1-inch pieces (leave skins on)
- 4 celery stalks, sliced
- ½ large green cabbage, remove center and outer layer, chop 2-inch squares
- 3 corn on the cob, fresh or frozen, cut in 2-inch pieces
- 2 roma tomatoes, chopped
- 2 zucchinis, chopped (large pieces)
- 2 teaspoon black pepper
- 2 teaspoon ground coriander
- 2 teaspoons safflower petals, azafran, optional
- Handful cilantro
Instructions
- Bring water with salt and garlic to boil in a large stock pot. Divide ingredients into two large pots, if needed.
- Add onion, oxtails, shanks, and bones and boil, lower to a slow simmer and cover and cook for 2 ½ hours.
- Add all vegetables, raise the heat to bring to a boil, lower heat to a low simmer and cover for 30 minutes.
- Add pepper, coriander, asafran (if using), and cilantro and cook uncovered for 10 minutes. Taste for salt, and add more salt if needed.
- Serve soup with lime wedges and salsa casera, and bone marrow slathered in a warm corn tortilla with a sprinkle of salt.
Notes
- Refrigerate leftovers for up to one week in an airtight container.
- You can also freeze it for up to a month. Remember to leave head room in your chosen containers for the broth to expand during freezing.
- Reheat anytime you need a warm, comforting meal. You’re welcome to use the microwave for smaller batches, or in a pot on the stove for larger ones.
- Oxtail Soup in Slow Cooker – Don’t have time to babysit your pot? Try making this traditional Mexican soup in your trusty crockpot instead. Please note that I would suggest only making half of the recipe to ensure it will all fit in a standard 6-quart slow cooker. Simply cook beef (steps 1-2) on low for 8 hours and then add the remaining ingredients and cook on high for an additional 30 minutes.
- Oxtail Noodle Soup – For a fun mashup of oxtail soup and chicken noodle soup, omit the potatoes and replace them with your favorite short pasta shape. I recommend boiling the noodles separately in a pot of well-salted water, then adding them to the soup as you serve it. If you leave the noodles in the soup during storage, they tend to absorb too much liquid and become soggy.
- Choose the Right Oxtails: The key to a great oxtail soup starts with selecting high-quality oxtails. Don’t shy away from pieces with a decent amount of fat; it adds richness to the broth.
- Optionally, Brown the Oxtails: Before simmering, you have the option to brown the oxtails in a hot pan. The caramelization of the meat adds a complex, roasted flavor to the soup. If you don’t want to or don’t have time, it’s still delicious!
- Cook Low & Slow: Patience is your friend when it comes to any beef soup. Simmer the oxtails on a low heat for several hours. This slow cooking process breaks down the connective tissues, resulting in exceptionally tender meat and a full-bodied broth.
- Simmer & Skim. Feel free to skim excess foam off the top as it forms and discard it.
- Chop Veggies: Chop your veggies uniformly for even cooking, and add most of them towards the end of the cooking process to retain their texture and color.
- Use the Marrow: Don’t discard the marrow – it’s a delicacy! Scoop it out and spread it on warm tortillas, or stir it back into the soup for added richness.
- Let It Rest: Once cooked, let the soup rest for a while before serving to allow the flavors to meld together. I actually think that oxtail soup tastes better the next day, just like most soups!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Originally published: September 2019.
This sounds awesome. I love to eat it, but have never been able to make it taste like I get when dining out. One question. Do you mean 6 cloves of garlic or 6 heads of garlic?
I live in El Paso.
Excited for you to give my oxtail soup recipe a try! Sorry for confusion. 6 cloves of garlic. Buen provecho~
When I make beef or ox tail soup, after boiling meat for 21/2 or 3 hours I strain the soup to have clear stock then I add the veggies.also add yuca instead of potatoes and add canned baby corn. It’s the most nutritional soup on earth
Sorry, but public misinformation really bothers me, so I had to comment. You stated that saffron threads and safflower petals come from the same plant but they actually come from very different plants. Saffron threads come from a fall blooming crocus with purple petals. Safflower’s yellow petals come from a very different plant related to sunflowers, daisies, and dandelions. Safflower petals are often substituted for true saffron because they are a much more abundant and therefore cheaper alternative and impart a similar yellow color. They are not the same plant and are not related.
Hola Gina, you are absolutely RIGHT! Thank you for catching that. I have edited that section.
Cut recipe in half,and buy your tails in the hood,or predominantly black neighborhoods,way cheaper
Would you make this on the slow cooker?
I am going to try this; made Caldo de Res & great taste. Need work on my rice; a little dry.
What do you use to cut the corn in 2 inch pieces?
A knife and muscles Or you can buy frozen corn pieces too.
Great job mija, looks great and delicious. Time for me to make some more. Eat it ones a day. It’s really filling, if there is any left I freeze in indvidual bowls and when I’m to lazy to cook for myself, there is always soup in the freezer. Yum.
THANK YOU THANK YOU, oh what memories this soup brings back. My abuelita also made a delish version of this soup. I haven’t ever prepared it since my husband is not a fan of any soup, but I may try it once it turns cooler here in Fort Worth and freeze the rest as you suggested.