Ingredients
- 2 lbs of beef shank
- 1 cup chopped onions
- 2 tsp black pepper
- 1 tsp salt
- 1 tbsp vegetable oil
- 9 cups of water
- 5 tsp Superior Touch Mejor Que Caldo Beef Base
- 1-14.5 ounce can diced tomatoes
- 1 cup chopped carrots
- ¼ cup chopped cilantro
- 1 cup chopped potato
- 2 ears of corn cut into thirds
- 2 Chayotes quartered
- 1 chopped cabbage are tender
- garnished with jalapenos, chopped onion, radishes,cilantro, squeezed lime juice.
Instructions
Cut away and chop 2 lbs of beef shank from the bone. In a large soup pot, add meat, bones, 1 cup chopped onions, 2 tsp black pepper, and 1 tsp salt with 1 tbsp vegetable oil until browned. Combine 9 cups of water and 5 tsp Superior Touch Mejor Que Caldo Beef Base. Add to pot along with 1-14.5 ounce can diced tomatoes. Bring to a boil, reduce heat to low, cover pot loosely and simmer approximately 1 hour until meat is tender. Add 1 cup chopped carrots, and ¼ cup chopped cilantro. Simmer for 10 minutes. Add 1 cup chopped potato, 2 ears of corn cut into thirds, 2 Chayotes quartered and 1 chopped cabbage. Simmer 10 minutes or until all vegetables are tender. Serve hot garnished with jalapenos, chopped onion, radishes, cilantro, and squeezed lime juice.
