Caldo de Res - Mexican Beef Soup Recipe

Ingredients

• 12 1/4 cups water
• 1 bone-in beef shank (2 lb)
• 1 bulb garlic
• 2 bay leaves
• 2 to 3 tablespoons salt, divided
• 3 serrano chiles, roughly chopped
• 4 white potatoes, cut into 1-inch cubes
• 1 small white onion, diced
• 4 carrots, cut into 3/4-inch slices
• 3 ears fresh corn, husks removed, cleaned, each cut into 3 pieces
• 4 cups coarsely chopped green cabbage (1-inch pieces)
• 1/2 cup chopped fresh cilantro, divided
• 16 corn tortillas
• 1 large lime, cut into wedges