Caldo de Res (Mexican Beef Soup)

Ingredients:

2 lbs beef shank (with bone-in marrow)
10 cups water
1 small onion, halved
3 cloves garlic, minced
2 Roma tomatoes, chopped
2 ears corn, cut into thirds
2 carrots, sliced
2 potatoes, cubed
1 zucchini, sliced
1/4 head cabbage, cut into wedges
1/2 cup green beans, trimmed
1/2 cup cilantro, chopped
1 tbsp salt (or to taste)
1 tsp black pepper
1 tsp cumin
1 tbsp vegetable oil
1 lime, cut into wedges (for serving)
Warm corn tortillas (for serving)

Instructions:

In a large pot, heat vegetable oil over medium heat. Sear beef shank on both sides until browned.

Add water, onion, garlic, salt, black pepper, and cumin. Bring to a boil, then reduce to a simmer. Cover and cook for 1.5–2 hours until beef is tender.

Remove the onion halves and discard. Add tomatoes, corn, carrots, potatoes, and green beans. Simmer for 20 minutes.

Add zucchini and cabbage. Cook for another 10–15 minutes until all vegetables are tender.

Adjust seasoning if needed. Stir in chopped cilantro before serving.

Serve hot with lime wedges and warm corn tortillas. Enjoy!