Ingredients:

  • 3 lbs beef shanks (Chamorro), cut into 2-inch thick rounds
  • 1 lb beef marrow bones (Tuétano)
  • 4 quarts cold filtered water
  • 2 tbsp sea salt
  • 1 large white onion, halved
  • 1 head of garlic, sliced crosswise
  • 2 dried bay leaves
  • 1 tsp black peppercorns, whole
  • 3 ears of corn (Elote), husked and cut into thirds
  • 2 large carrots, peeled and cut into thick chunks
  • 2 chayotes, cored and sliced into wedges
  • 3 medium Yukon Gold potatoes, halved
  • 0.5 small head of green cabbage, cut into thick wedges
  • 1 bunch fresh cilantro, tied with kitchen twine
  • 4 limes, quartered
  • 2 serrano peppers, finely minced
  • 1 cup radishes, thinly sliced

Instructions:

  1. Place the beef shanks and marrow bones in a 12-quart stockpot and cover with 4 quarts of cold filtered water.
  2. Bring to a gentle simmer over medium heat. As soon as gray foam rises, use a skimmer to remove it. Do this for about 15 minutes.
  3. Add the halved white onion, garlic head, bay leaves, peppercorns, and sea salt.
  4. Reduce heat to the lowest setting. Cover partially and cook for 2 hours until the beef begins to pull away from the bone.
  5. Add the corn to the pot.
  6. Add the carrots and potatoes to the pot. Simmer for 20 minutes.
  7. Add the chayote and cabbage wedges. Continue to simmer until the potatoes are fork-tender and the cabbage is translucent, approximately 20-30 minutes more.
  8. In the final 5 minutes, add the tied bunch of cilantro to infuse the broth. Remove the cilantro bundle before serving.
  9. Serve the soup in large bowls ensuring each portion gets meat, bone marrow, and a variety of vegetables. Garnish with lime juice, minced serrano peppers, and sliced radishes. Serve with warm corn tortillas.