MEXICAN-STYLE BEEF SOUP

Mexican-Style Beef Soup image

Provided by Daily Inspiration S @DailyInspiration

Categories Beef

Number Of Ingredients 17

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2 pound(s) beef shanks, bone-in
1 medium onion, diced
salt and pepper
12 ounce(s) beef stock
1 can(s) stewed tomatoes
4 ears of corn, cut into quarters
4 baking potatoes (russets), unpeeled and cut into quarters
2 chayote squash (may substitute zucchini), cut into large chunks
6 - carrots, cut into large chunks
1/2` cup(s) cilantro, chopped
water to cover
1 head cabbage
1 lime
1 cup(s) onion, chopped
1/2 cup(s) cilantro, chopped
corn tortillas
sliced jalapenos (optional)

Steps:

Chop the beef shank into large chunks, keeping some attached to the bone. Saute the beef chunks with the chopped onion, salt and pepper. After beef has browned, add the bones, beef stock and stewed tomatoes. Bring the mixture to a boil, then reduce heat to simmer and cook approximately 1 hour until beef is tender.
Wash and prepare vegetables. If using zucchini, chunks will need to be larger as they cook faster than chayote). Add vegetables to the soup mixture along with 1/4 cup cilantro. Add enough water to cover the vegetables and bring to a boil. Reduce heat to medium and simmer 20 minutes. Cut the cabbage in half and then in thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks in the soup and cook another 10 minutes.
Remove the bones and serve, making sure each bowl has chunks of all vegetables. Garnish with lime, chopped onions and jalapenos. Serve with heated corn tortillas.