Caldo de res – Mexican beef and vegetable soup

Ingredients for 4 portions

• 1 kgBeef shank, cut into slices on the bone
• ≈ 3 lWater
• ½Yellow onion, in one piece
• 3 clovesGarlic
• to tasteSalt
• 2Corn cobs
• 3Carrots
• 500 gPotato
• 1Chayote
• 150 gGreen beans
• 400 gCourgette
• ½White cabbage
• 10 gCoriander, a few sprigs
• 5 gMint, a sprig

On the side

• ½Yellow onion, finely chopped
• 4 tbspCoriander, chopped
• 2Serrano chiles, finely chopped
• 2Limes, in wedges
• 12Corn tortillas

Method

1. Put the beef in a large pot with the water, the piece of onion, the garlic and some salt. Bring to the boil and skim off the foam that rises.
2. Cover and simmer over low heat for an hour and a half, until the meat is almost tender. In a pressure cooker, about 35 minutes is enough.
3. Meanwhile, prepare the vegetables: cut each corn cob into three, the carrots into large pieces, peel and cut the potatoes and chayote, cut the courgettes into large chunks and the cabbage into wedges, and trim and halve the green beans.
4. Finely chop the onion, coriander and chillies, cut the limes into wedges and put everything in small bowls for the table.
5. Add the corn and carrots to the soup and simmer for 10 minutes.
6. Add the potatoes, chayote and green beans and simmer for another 10 minutes.
7. Add the courgettes, cabbage and the sprigs of coriander and mint. Simmer for 8 minutes, until all the vegetables are tender, and season with salt.
8. Warm the tortillas in a dry frying pan.
9. Share the beef and some of each vegetable between deep bowls and ladle over plenty of broth. Let everyone add onion, coriander, chilli and lime to taste, and serve with the tortillas.

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