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12cups water
\n2lbs beef shanks with bone
\n1bulb of garlic (head of garlic)
\n2bay leaves
\n2to 3 tablespoons salt
\n4white potatoes, chopped into 1 inch cuts
\n3Serrano chiles, roughly chopped
\n1small white onion, diced
\n4carrots, sliced thick
\n3ears of corn, cut into 9 pieces
\n4cups green cabbage, cut into 1 inch pieces
\n1\/2cup chopped cilantro
\n16corn tortillas, if desired
\n1large lime, cut into wedges, if desired<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n \u2022 In a large, heavy pot, add 10 cups water, beef, garlic, bay leaves, and 1 1\/2 tablespoons of salt. Bring to a boil, skimming the top when needed. Cover, reduce heat and continue cooking 1 1\/2 to 2 hours or until the meat becomes tender. Ingredients: 12cups water 2lbs beef shanks with bone 1bulb of garlic (head of garlic) 2bay leaves 2to 3 tablespoons salt 4white potatoes, chopped into 1 inch cuts 3Serrano chiles, roughly chopped 1small white onion, diced 4carrots, sliced thick 3ears of corn, cut into 9 pieces 4cups green cabbage, cut into 1 inch pieces 1\/2cup chopped […]<\/p>\n","protected":false},"author":2,"featured_media":3180,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-576","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\n<\/p>\nDirections :<\/h2>\n
\nIn a blender, add the Serrano chiles, 1\/2 teaspoon salt, and 1\/4 cup water, blend until smooth, set aside.
\nOnce meat becomes tender, remove bay leaves and bulb of garlic. Add potatoes to the pot, along with the onions, carrots and corn. Add the remaining 2 cups water, taste the broth for salt and season to taste. Bring up to a boil, reduce heat and continue cooking until potatoes are fork tender.
\nWhen potatoes are tender, remove the corn and meat from the soup, transfer to a large bowl, cover to keep warm.
\nAdd cabbage and 1\/4 cup of cilantro to the soup. Cook for just another 15 to 20 minutes, until cabbage becomes tender, but is still crisp. Remove soup from heat and let sit for 15 minutes. Warm the corn tortillas on a hot comal or griddle and keep warm in a tortilla warmer.
\nDivide the soup into 8 bowls. Add corn and some of the meat to each bowl. Garnish with lemon wedges, cilantro, and Serrano salsa for some added spice.
\nServe with warm corn tortillas, if desired.
\nEnjoy warm.<\/p>\n","protected":false},"excerpt":{"rendered":"