Ingredients
- 1 kg beef shank or brisket (with bone)
- 3–4 guajillo chiles (deseeded, soaked)
- 1–2 ancho chiles (deseeded, soaked)
- 3 ripe tomatoes
- 2 onions (1 for broth, 1 for salsa)
- 2 garlic cloves (1 for broth, 1 for salsa)
- 2 bay leaves
- 4 carrots (cut into chunks)
- 3–4 potatoes (quartered)
- 2 ears of corn (cut into pieces)
- 2 zucchini (optional)
- ¼ head cabbage
- 1 sprig epazote (optional)
- Salt to taste
- Lime wedges & cilantro for garnish
Instructions
Step 1: Prepare the Broth
- Place beef shank in a large pot with 12 cups of water.
- Add 1 onion, 1 garlic clove (skin on), bay leaves, and salt.
- Simmer for 1–2 hours until beef is tender, skimming foam.
Step 2: Make the Red Chile Salsa
- Toast guajillo and ancho chiles lightly, then soak until soft.
- Blend with tomatoes, onion, garlic, and 1 cup of broth.
- Strain and add to simmering beef broth.
Step 3: Add Vegetables
- Add carrots, corn, and potatoes first; cook until nearly tender.
- Add zucchini and cabbage; simmer until all vegetables are cooked.
Step 4: Finish & Serve
- Adjust seasoning with salt.
- Serve hot with lime wedges, cilantro, and warm tortillas.