Caldo de Res (Mexican Beef Soup)

In a large pot, add beef shank and 10 cups of water.
Bring to a boil, skimming off any foam that rises to the surface.
Reduce heat to low and let it simmer.
2. Add Aromatics
Stir in onion, garlic, tomatoes, salt, black pepper, and oregano.
Let the broth simmer for 1.5 to 2 hours until the beef is tender and the flavors develop.
3. Cook the Vegetables
Add corn, potatoes, carrots, and green beans.
Simmer for 20 minutes, allowing the vegetables to soften.
4. Finish with Soft Veggies
Stir in zucchini and cabbage.
Cook for an additional 10 minutes, or until all vegetables are tender.
5. Serve Hot
Garnish with fresh cilantro.
Serve with lime wedges on the side for a bright citrusy touch.
Pair with warm tortillas for an authentic meal.
Serving and Storage Tips