How long does it take to make Mexican-Style Beef Broth?

About 2 hours 20 minutes in total: 20 minutes of prep and 2 hours of cooking.

How many servings does this Mexican-Style Beef Broth recipe make?

This recipe makes 7 servings as written; ingredient quantities on this page can be scaled.

Where does this Mexican-Style Beef Broth recipe come from?

It was shared by pasionalacocina on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Mexican-Style Beef Broth – 140-Minute Recipe

Name: Mexican-Style Beef Broth – 140-Minute Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 7 servings
Cuisine: Mexican
Ingredients: 1.5 kg beef; 2 corn ears; 3 carrots; 3 zucchini; 3 potatoes; 1 chayote; 0.5 cabbage; 2 tomatoes; 0.5 onion; 2 garlic; a few cilantro; to taste salt; to taste pepper; 3 l water; as needed lemons; as needed chopped onion; as needed chili powder or sauce; as needed rice; as needed tortillas

A hearty Mexican-style beef broth brimming with fresh vegetables and aromatic herbs. The slow‑cooked meat melds with corn, carrots, and zucchini for a comforting, savory soup perfect for family dinners or a cozy night in.

Recipe by pasionalacocina· Structured by ReelsMeals

From: TikTok(view original)

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Mexican-Style Beef Broth – 140-Minute Recipe

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Prep Time

20 min

Cook Time

2 hr

Servings

About this saved recipe

Source-aware card

ReelsMeals turns tiktok.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

2 hr 20 min estimated total time for 7 servings.

Explore related saves

Dinner Mexican Soup Comfort Food

Ingredients

3 3/10 lb beef
2 corn ears
3 carrots
3 zucchini
3 potatoes
1 chayote
0.5 cabbage
2 tomatoes
0.5 onion
2 garlic
a few cilantro
to taste salt
to taste pepper
3 1/5 qt water
as needed lemons
as needed chopped onion
as needed chili powder or sauce
as needed rice
as needed tortillas

Instructions

1
1. Prepare the beef: rinse the beef under cold water, then place it in a large pot. Add 3 L of water, the garlic cloves, half an onion, and a pinch of salt. Bring to a boil over medium heat, then reduce to a gentle simmer and skim off any foam that rises to the surface.
2
2. Continue simmering the beef for 1.5–2 hours, or if using a pressure cooker, cook under pressure for 40–50 minutes, until the meat is tender but still holds its shape.
3
3. While the beef is cooking, prepare the vegetables: cut corn ears into three sections, peel and slice carrots thickly, quarter the chayote, peel and cube the potatoes, cut zucchini and cabbage into large pieces, and quarter the tomatoes.
4
4. When the beef is tender, add the corn, carrots, and chayote to the pot. Cook for 10 minutes, then add the potatoes and continue cooking for another 10 minutes.
5
5. Add the zucchini, cabbage, and tomato quarters. Simmer for an additional 10–15 minutes, or until all vegetables are fork‑tender.
6
6. Taste the broth and adjust seasoning with salt and pepper as needed. Stir in a few chopped cilantro leaves just before serving.
7
7. To serve, ladle the hot broth into deep bowls, ensuring each bowl receives a generous portion of meat and vegetables. Offer lemon wedges, extra chopped onion, cooked rice, tortillas, and chili powder or sauce on the side for guests to customize their bowls.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Skim foam early

After bringing the water and beef to a boil, skim off any foam that rises before reducing to a gentle simmer.

Add vegetables in stages

Add corn, carrots, and chayote first, wait 10 minutes, then add potatoes, and finally zucchini, cabbage, and tomatoes as directed.

Check vegetable tenderness

Continue simmering until all vegetables are fork‑tender before seasoning and serving.

Season just before serving

Taste the broth and adjust salt and pepper, then stir in chopped cilantro right before ladling into bowls.

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