Ingredients for 6 servings

Meat

Place beef in pot and cover with water (~2quarts) with below ingredients. Cook 2-3 hours.

· 2 pounds beef shank, bone-in (Some people use beef short ribs and beef chuck cut in large cubes)

· 1 ½ pounds marrow bones or 4 beef bullion cubes

· 1/2 medium-sized white onion cut in 2 pieces

· 1 bay leaf

· 1/4 chopped fresh celery leaves

1/2 tsp pepper

Remove meat and bones, skim excess fat from broth.

Soup

Remove meat from bone, chop into large cubes and place back in broth. Add below ingredients and enough water to cover the meat and vegetables. Note: phase in veggies with those that take longer first to avoid overcooking vegetables.

· 4 cloves of garlic unpeeled

· 2 medium size tomatoes cut in cubes

· ¼ cup onion chopped

· 2 stalks celery

· 2 ears corn cut in 3 or 4 parts

· 1 large chayote peeled and cut in large cubes (pit removed)

· 2 large carrots, peeled and sliced

· 2 small Mexican squash or zucchini, sliced or cubed

· 1/3 head of cabbage cut in large cubes

· 2 small white potatoes peeled and cubed (you can also use peeled turnips)

· 2 springs of fresh mint (optional)

· 6 springs of cilantro

· Salt to taste

Garnish

· Chopped cilantro

· 1 Lime cut into wedges

· Corn tortillas

· 1 serrano pepper finely chopped