Vegetables
1 jalapeño (whole or halved)
2 Roma tomatoes, halved
2 ears corn, cut into sections
2–3 medium potatoes, peeled and cut into chunks
½ pound baby carrots
1 cup green beans, trimmed
1 chayote, peeled and cut into chunks
1 Mexican squash (calabacita) or zucchini, cut into chunks
½ head cabbage, cut into wedges
1 handful fresh cilantro
Optional for Serving
Lime wedges
Warm corn tortillas
Salsa
Instructions
In a large stockpot, bring 3½ quarts of water to a boil.
Add the salt, whole onion, whole garlic head, bay leaf, beef chunks, and beef bones.
When the water returns to a boil, skim off any foam or impurities that rise to the surface to keep the broth clear.
Reduce the heat to medium-low, cover partially, and simmer for about 1 hour until the beef begins to become tender.
Remove the onion from the pot.
Next
