Caldo De Res - escamil - Hugo deployed website

Ingredients

• 1.5 - 2 pounds bone-in beef short ribs (about 4 ribs)
• 1 cob corn, peeled and cut into quarters
• 2 carrots, peeled and sliced into chunks
• 2 ribs celery, sliced into chunks
• 1 tablespoon olive oil
• 1/4 yellow onion, sliced thin
• 1 tomato, chopped
• 1/4 cup cilantro leaves, plus more for serving
• 1/2 napa/savoy cabbage, sliced into two or three wedges
• 2 white potatoes, scrubbed and sliced into chunks
• 2 summer squash, sliced into chunks
• Salt, to taste
• Fresh cilantro, for serving
• Lemon or lime wedges, for serving
• Sliced fresh jalapeños, for serving
• Corn tortillas, for serving