A hearty Mexican beef and vegetable soup, slow-cooked to perfection with tender beef shanks, various vegetables, and traditional seasonings. Served hot with fresh garnishes like onion, cilantro, hot sauce, and lime.
1. Add the beef shanks to a large pot, cover with water, and bring to a boil. Parboil the meat, then completely drain and discard the water.
2. Refill the pot with fresh water. Add oregano, 1 tbsp salt, garlic, ¼ white onion, and bay leaves. Simmer for about 1½–2 hours, or until the beef is almost tender.
3. Add the cabbage, carrots, corn, and potatoes. Add more water to fill the pot back up, then stir in the caldo de res bouillon and another tablespoon of salt.
4. Cook for another 20–30 minutes, or until the carrots and potatoes are tender.
5. Add the Mexican squash and rinsed garbanzo beans toward the end and cook just until the squash is tender.
Serve hot with chopped white onion, cilantro, Tapatío, and plenty of fresh lemon or lime.
