Caldo de res: beef soup

Ingredients:

• 1 kg of beef shoulder on the bone, cut into 2 cm cubes.
• 4 cloves of garlic
• Half a medium white onion
• A pinch of salt
• 2 carrots, cut into 2cm thick circles.
• 1 stalk celery, cut into 5cm pieces.
• 1 chayote, cut into 5cm strips.
• 1 ear of corn, broken in half
• 1 zucchini, cut into 5cm pieces.
• Half a head of cabbage, cut into 4 pieces
• Lime wedges, for serving
• Hot sauce, for serving
• Corn tortillas, warmed, for serving

Preparation:

1. Combine the meat cubes and bone in a large saucepan with 10 cups of water, garlic, and onion. Season with salt and bring to a boil. Cover and reduce heat. Simmer for 30 minutes. Then remove the lid and skim off any foam and fat.
2. Add the carrots, celery sticks, chayote, corn, zucchini, and cabbage. Cover and simmer for another 30 minutes. Turn off the heat and serve the soup hot with lime wedges, hot sauce, and warm corn tortillas.