Caldo De Res

• 2-5 1 in. thick beef shanks depending on size
• 2 med. yellow squash
• 2 med. zucchini
• 1 small cabbage or 1/2 large cabbage, cut into 2 in. pieces
• 2 med. potatoes or a decent size jicama (optional)
• 1 cn corn, or 2 whole ears (optional)
• 1 cn crushed tomatoes
• 4-6 cloves garlic
• 4 Guajllio chilies
• 2 chipotles
• 2 Tb chile powder
• 2 t ground cumin(comino) or 1 t fresh ground cumin
• 1 block Knorr's beef bullion
• salt and pepper to taste

1. Brown beef shanks in pan with a small amount of oil, then simmer in large pot with onions and garlic, for 1 hour, skimming foam when necessary.
2. Meanwhile, chop veggies into large bite-size pieces, and quarter corn cobs. Set aside
3. Also, places Guallio chiles in small sauce pan with water to cover. Simmer 1/2 hour.
4. Split chiles and discard seeds. Carefully scrape insides of chilies, and discard skin. Mash, and set aside.
5. When hour is up, add veggies, bullion, spices, guajillo chilies and chipotles.
6. Simmer for two hours longer, or until meat is very tender, and falls off bone.
7. serve with lime juice and corn tortillas.

thick beef shanks depending, yellow squash, zucchini, cabbage, potatoes, corn, tomatoes, garlic, guajllio chilies, chipotles, chile powder, ground, bullion, salt

Taken from www.epicurious.com/recipes/member/views/caldo-de-res-50071834 (may not work)