Entree: Mexico – Chiapas – Caldo de Res Chiapaneco (Hearty Chiapas-style beef and vegetable soup made with bone-in cuts and regional herbs)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef shank, bone-in
- 1 lb (450 g) beef short ribs, bone-in
- 2 tbsp (30 ml) vegetable oil
- 12 cups (2.8 L) water
- 1 large white onion, halved (about 8 oz / 225 g)
- 4 garlic cloves
- 2 bay leaves
- 2 medium Roma tomatoes (about 8 oz / 225 g)
- 4 ears fresh corn, each cut into 3 pieces (about 2 lb / 900 g total)
- 3 large carrots, peeled and cut into large chunks (about 12 oz / 340 g)
- 2 medium russet potatoes, peeled and quartered (about 1 lb / 450 g)
- 1 chayote, peeled and quartered (about 8 oz / 225 g)
- 1 green plantain, peeled and cut into 1-inch pieces (about 7 oz / 200 g)
- 1 small head cabbage, quartered (about 1 lb / 450 g) or to taste
- 1 cup (30 g) fresh chipilín leaves, packed (if unavailable, substitute 1 cup (30 g) fresh cilantro)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- Fresh cilantro leaves, chopped, for serving
- Lime wedges, for serving
- Sliced radishes and chopped white onion, optional garnishes

Instructions

1. Brown the meat: heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Season beef shank and short ribs lightly with salt and sear until well browned on all sides, about 6–8 minutes total. Remove and set aside.
2. Char the aromatics: over an open flame or under a broiler, char the onion halves and Roma tomatoes until blackened on the outside, about 6–8 minutes, turning to char evenly. Peel the onion if desired and roughly chop the tomatoes.
3. Build the broth: return seared meat to the pot, add 12 cups water, charred tomatoes and onion, garlic, and bay leaves. Bring to a gentle boil, skimming foam and impurities from the surface. Reduce to a low simmer, cover partially, and simmer 1 1/2 to 2 hours until the meat is tender and the broth is flavorful.
4. Prepare vegetables: during the last 30–40 minutes of simmering, add the corn pieces, carrots, plantain and chayote. After 15 minutes, add the potatoes and cabbage quarters so all vegetables finish tender but not falling apart.
5. Finish and season: when vegetables are tender and meat is falling from the bone, remove meat and shred or cut into serving pieces, discarding excess fat and gristle. Taste broth and adjust salt and pepper. Stir in chipilín or cilantro in the last 2–3 minutes of cooking to wilt the leaves.
6. Serve: divide meat and vegetables among bowls, ladle hot broth over them, and garnish with chopped cilantro, lime wedges, sliced radishes and raw chopped onion if desired. Serve with warm corn tortillas on the side.