Caldo de Res: My Family's Authentic Mexican Beef Soup

Ingredients

• 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1 large onion, chopped (approx. 1 cup)
• 3 cloves garlic, minced (approx. 1 tbsp)
• 2 quarts (2 liters) beef broth
• 2 quarts (2 liters) water
• 2 bay leaves
• 1 tsp dried oregano, preferably Mexican oregano
• 1/2 tsp ground cumin
• 4 carrots, peeled and sliced (approx. 1 cup)
• 2 potatoes, peeled and cubed (approx. 1.5 cups)
• 2 corn on the cob, cut into 2-inch pieces (or 1 cup frozen corn)
• 1 zucchini, chopped (approx. 1 cup)
• 1/2 small head of cabbage, roughly chopped (approx. 2 cups)
• 1 bunch cilantro, roughly chopped (for garnish)
• Lime wedges (optional)
• Chopped onion (optional)
• Chopped cilantro (optional)
• Hot sauce (like Valentina or Cholula) (optional)
• Warm tortillas (optional)