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Restaurants›Mariachis de Jalisco›Menudo Beef Or Tortilla Soup Recipe

Menudo Beef Or Tortilla Soup Recipe

Name: Mariachis de Jaliscos MENUDO BEEF OR TORTILLA SOUP Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 lb beef chuck or brisket, trimmed and cut into 1-inch pieces; 1 lb beef bones (marrow or knuckle) or extra beef short ribs; 10 cups water; 1 whole yellow onion, quartered; 4 cloves garlic cloves, smashed; 2 whole bay leaves; 1 tsp whole black peppercorns; 2 tsp salt; 3 whole dried guajillo chiles, stemmed and seeded; 1 whole dried ancho chile, stemmed and seeded; 1 whole tomato (roma or plum), halved; 0.5 whole white onion, quartered; 2 cloves garlic cloves (for chile blend); 0.5 tsp cumin, ground; 1 tsp dried oregano (preferably Mexican oregano); 1 tbs apple cider vinegar or white vinegar; 1 tsp vegetable oil (for toasting chiles); 0.5 cup chicken or beef broth (optional, for thinning); 1 whole russet or Yukon gold potato, peeled and diced 1/2-inch; 1 whole carrot, peeled and diced 1/2-inch; 0.5 cup fresh corn kernels or frozen (optional); 0.25 cup fresh cilantro, chopped (for garnish); 1 whole fresh lime, cut into wedges; 4 whole radishes, thinly sliced (for garnish); 0.25 cup white onion, finely chopped (for garnish); 6 whole corn tortillas, cut into 1/2-inch strips; 0.25 cup vegetable oil (for frying tortillas); 0.5 cup shredded Monterey Jack or cheddar (optional); 0.5 whole avocado, sliced (optional); 0.25 cup crumbled cotija or queso fresco (optional)

Inspired by Mariachis de Jalisco

Time2h 30m

Serves6

Make Menudo Beef Or Tortilla Soup Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth & Base

1 1/2 lb beef chuck or brisket, trimmed and cut into 1-inch pieces

1 lb beef bones (marrow or knuckle) or extra beef short ribs

10 cups water

1 whole yellow onion, quartered

4 cloves garlic cloves, smashed

2 whole bay leaves

1 tsp whole black peppercorns

2 tsp Celtic sea salt

Menudo Seasoning & Chiles

3 whole dried guajillo chiles, stemmed and seeded

1 whole dried ancho chile, stemmed and seeded

1 whole tomato (roma or plum), halved

1/2 whole white onion, quartered

2 cloves garlic cloves (for chile blend)

1/2 tsp cumin, ground

1 tsp dried oregano (preferably Mexican oregano)

1 tbs apple cider vinegar or white vinegar

1 tsp vegetable oil (for toasting chiles)

1/2 cup chicken or beef broth (optional, for thinning)

Vegetables & Add-ins

1 whole russet or Yukon gold potato, peeled and diced 1/2-inch

1 whole carrot, peeled and diced 1/2-inch

1/2 cup fresh corn kernels or frozen (optional)

1/4 cup fresh cilantro, chopped (for garnish)

1 whole fresh lime, cut into wedges

4 whole radishes, thinly sliced (for garnish)

1/4 cup white onion, finely chopped (for garnish)

Tortilla Soup Option & Toppings

6 whole corn tortillas, cut into 1/2-inch strips

1/4 cup vegetable oil (for frying tortillas)

1/2 cup shredded Monterey Jack or cheddar (optional)

1/2 whole avocado, sliced (optional)

1/4 cup crumbled cotija or queso fresco (optional)

Method

Broth & Base

Blanch & Simmer

Place beef pieces and bones in a large stockpot. Cover with 10 cups cold water. Bring to a boil over high heat. Skim and discard foam that rises to the surface for 5–8 minutes.

Add quartered yellow onion, smashed garlic, bay leaves, peppercorns, and 2 tsp salt. Reduce heat to a gentle simmer, partially cover, and simmer 1.5–2 hours until beef is tender and broth is flavorful. Check and skim occasionally.

When beef is tender, remove meat and bones. Strain broth through a fine-mesh sieve into another pot, discarding solids. Reserve beef; cut larger pieces to bite-size if needed.

Menudo Seasoning & Chiles

Prepare Chiles and Sauce

Remove stems and seeds from guajillo and ancho chiles. Heat a dry skillet over medium-high heat and toast chiles 10–20 seconds per side until fragrant but not burnt. Briefly warm the 1 tsp vegetable oil in the skillet and lightly brown the halved tomato and 1/2 white onion until blistered and softened, about 4 minutes total. Remove and cool slightly.

Place toasted chiles in a bowl and cover with 2 cups hot water. Let soak 15 minutes until soft. Drain, reserving 1/4 cup soaking liquid.

In a blender combine soaked chiles, blistered tomato, blistered onion, 2 garlic cloves (for the chile blend), 1/2 tsp ground cumin, 1 tsp oregano, 1 tbs vinegar and 1/4 cup reserved chile soaking liquid (or 1/4 cup broth). Blend to a smooth purée. If too thick, add up to 1/2 cup additional broth to reach a pourable sauce consistency.

Taste and adjust seasoning with a pinch of salt if needed.

Incorporate into Broth

Bring the strained beef broth back to a simmer. Stir in the chile-tomato purée and simmer 10 minutes to meld flavors. If broth becomes too thick or intense, add up to 1/2 cup additional water or broth.

Vegetables & Add-ins

Add diced potato and carrot to the simmering broth. Simmer 12–15 minutes until vegetables are tender.

Return reserved cooked beef pieces to the pot and add corn kernels (if using). Simmer 5 more minutes to heat through and allow flavors to combine. Adjust salt to taste.

Tortilla Soup Option & Toppings

Make Crispy Tortilla Strips

For the tortilla-soup-style finish, heat 1/4 cup vegetable oil in a skillet over medium-high heat. Fry the corn tortilla strips in batches, turning, until crisp and golden, about 1–2 minutes per side. Drain on paper towels and season lightly with salt.

To serve as Menudo: Ladle the beef and broth into bowls. Garnish with chopped cilantro, chopped white onion, sliced radishes, and lime wedges. Serve with warm corn tortillas on the side.

To serve as Tortilla Soup: Place a handful of crispy tortilla strips into each bowl, ladle hot broth and beef over the strips (they will soften slightly). Top with shredded cheese, avocado slices, crumbled cotija, chopped cilantro, radish slices, chopped onion, and a squeeze of lime.