Caldo de Res (Beef Soup)

Cut the beef chuck into large, 2-inch cubes.

In a large stockpot, add water, half an onion, a whole head of garlic (with the top sliced off), the beef chuck, and the beef shank.

Bring the pot to a boil, then cover and reduce to a simmer. Cook for 1.5 to 2 hours, or until the beef is tender.

As the beef cooks, use a fine-mesh skimmer to remove any foam and impurities that rise to the surface.

Once the broth is skimmed, add the bay leaf, beef bouillon powder, and salt. Stir, cover, and continue to simmer.

While the beef is simmering, prepare your vegetables. Cut the corn into 2-3 inch pieces. Chop the potatoes and carrots into large chunks.

Once the beef is tender, add the chopped potatoes and carrots to the pot. Cook for about 15 minutes.

Next, add the corn pieces to the pot and cook for another 10 minutes.

Prepare the remaining vegetables by cutting the zucchini into thick rounds and the cabbage into large wedges.

Add the zucchini and cabbage to the pot.

Taste the broth and adjust seasoning with more salt if necessary.

Add the bunch of fresh cilantro to the pot. Cover and simmer for a final 10-15 minutes, until all vegetables are tender.

To serve, place a scoop of Mexican rice in a large bowl. Ladle the beef, vegetables, and broth over the rice.

Enjoy with warm tortillas, fresh lime wedges, and your favorite salsa.