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Cuajitos (Simple Mexican Beef Soup)

This Mexican Beef Soup, Cuajitos, couldn't be any easier.
Course Main Course
Cuisine Mexican
Prep Time 25 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 45 minutes
Servings 6 Servings



  • 10 cups of water
  • 2 1/2 pounds chuck roast sliced into 1 1/2 inch cubes
  • 3-4 cloves of garlic minced
  • 1 small white onion diced
  • 2-4 jalapeños diced
  • 4 roma tomatoes diced
  • 2-3 tablespoons maggi seasoning
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • Salt to taste
  • 1/3 cup cilantro chopped
  • 2 bay leaves


  • 3 cups Mexican rice previously prepared
  • 3 cups pinto beans previously cooked
  • Lime sliced into wedges
  • Onion diced
  • Chile piquin crushed
  • Corn tortillas warmed



  • To the pressure cooker, add all of the soup ingredients in the order listed, minus the garnishes. Add only 1/2 of the cilantro. Reserve the remaining cilantro for garnish. Lock and seal and turn heat to high.
  • Once the pressure cooker has locked and begins to release the steam rapidly, turn heat down to below medium. Set timer for 50 minutes.
  • After 50 minutes, turn heat off and let the pressure cooker sit until the safety valve unlocks.
  • When ready, open cooker and you may need to take a spatula and clean up the foam that built up on the inside walls of the pressure cooker. You don't want to stir that into the soup.
  • Taste the soup for salt and serve. Garnish with rice, beans, cilantro, onion, crushed chile and lime. Add rice if you like and serve with warm corn tortillas. Yields 6 servings.


Crock Pot Variation: Add all ingredients to the crock pot. Depending on the size of you crock pot, you may only be able to add 8 cups of water. Stir gently. Cover 3/4 of the way and cook on high for 3 hours. After 3 hours, skim the foam off the top. Taste for salt and other spices. Adjust to your liking. Continue cooking for 2 more hours.