Servings: 6–8
Prep Time: 20 minutes
Cook Time: 2 hours

🧂 Ingredients

• 2½ lbs Meat Cocido Mix (beef shank, ribs, or bone-in cuts)

• 10 cups water

• ½ onion

• 2 garlic cloves

• 2 bay leaves

• 2 carrots, cut into chunks

• 2 potatoes, peeled and chunked

• 2 ears of corn, cut into rounds

• 1 zucchini, sliced

• ¼ head of cabbage, cut into wedges

• Salt and pepper to taste

• Fresh cilantro and lime wedges for serving

👩‍🍳 Directions

1. Simmer the meat:
   In a large pot, add the Meat Cocido Mix, onion, garlic, bay leaves, and water. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the top.

2. Cook until tender:
   Simmer for about 1½ hours, or until the meat is tender and easily pulls from the bone.

3. Add vegetables:
   Add carrots, potatoes, and corn rounds. Continue cooking until tender, about 15 minutes.

4. Add the finishing touches:
   Add zucchini and cabbage. Simmer another 10 minutes until all vegetables are soft but not mushy.

5. Season and serve:
   Taste the broth and add salt and pepper as needed. Serve hot, topped with fresh cilantro and a squeeze of lime.

🍋 Serving Tips

• Serve your cocido with warm corn tortillas or Mexican rice on the side.

• For extra flavor, add a spoonful of salsa macha or chile de árbol salsa right before serving.

• Leftovers make incredible tacos — just shred the meat and serve with fresh tortillas and salsa.

❤️ Why You’ll Love Meat Cocido Mix

• It’s affordable — you get a variety of flavorful cuts for one price.

• It’s versatile — great for soups, broths, and stews.

• It’s comforting — perfect for family meals or cold weather.

The next time you stop by your local carnicería, grab a pound or two of Meat Cocido Mix and try this recipe — you’ll see why this humble combination of cuts has been a staple in Mexican kitchens for generations.