A traditional Mexican beef soup made with bone-in shank, vegetables, and a deeply flavorful broth. Perfect for comforting family meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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2.5–3 lbs bone-in beef shank (chamorro de res)
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10 cups water
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1 white onion, halved
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4 cloves garlic, smashed
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1 small bunch cilantro stems
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1 tbsp salt (plus more to taste)
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2 carrots, cut into large chunks
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2 potatoes, quartered
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2–3 ears of corn, cut into rounds
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1 chayote (or zucchini), cut into wedges
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¼ head of cabbage, cut into wedges
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2 Roma tomatoes, blended and strained (optional)
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Fresh lime wedges, for serving
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Fresh cilantro leaves, chopped (garnish)
Instructions
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Place beef shanks in a large stockpot with 10 cups water. Bring to a boil and skim off foam.
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Add onion, garlic, cilantro stems, and salt. Simmer on low for 1.5 to 2 hours until meat is tender.
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Add carrots, potatoes, and corn. Cook for 15–20 minutes.
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Add chayote/zucchini and cabbage. Simmer another 15 minutes.
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Optional: Stir in blended tomatoes for richer broth.
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Taste and adjust salt. Skim fat if desired.
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Serve hot, garnished with cilantro and lime. Add tortillas or rice on the side.