Mole de Olla (Beef and Guajillo Soup with Vegetables)

• 900 g Beef shank, bone-in
• 1 large White onion
• 4 cloves Garlic
• 500 g Tomato, ripe
• 2 tbsp Guajillo chili powder
• 2 tsp Fine sea salt
• 2 medium Chayote squash
• 250 g Green beans
• 2 pieces Fresh corn on the cob
• 20 g Fresh coriander
• 2 pieces Lime

1. Put the beef shank in a stockpot and cover with 2.5 l water. Add half the onion and 2 garlic cloves, bring to a gentle simmer, then skim any foam from the surface. Simmer partially covered for 75 to 90 minutes, until the beef is tender.
2. Meanwhile, roughly chop the tomatoes and the remaining onion, and peel the remaining garlic. Blend the tomatoes, remaining onion, remaining garlic, guajillo chili powder, and 250 ml water until smooth. Strain into a bowl, pressing well to extract the purée.
3. Peel the chayote, remove the stone, and cut into bite-size pieces. Trim the green beans and cut into short lengths. Cut each corn cob into 3 to 4 pieces.
4. When the beef is tender, stir the strained guajillo-tomato mixture into the pot and add the fine sea salt. Simmer for 10 minutes to cook out the raw tomato flavour. Taste and adjust with a little more salt if needed.
5. Add the chayote and corn, then simmer for 10 minutes. Add the green beans and simmer for a further 8 to 10 minutes, until all the vegetables are tender but still holding their shape. If the broth reduces too much, add a splash of water to keep it brothy.
6. Finely chop the fresh coriander. Cut the limes into wedges. Ladle the soup into bowls, scatter over coriander, and serve with lime for squeezing at the table.

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