Authentic home cooking from Mexico, with US measurements. 
Open in Cookpad AppSteps
- 1
Place the beef with salt, a piece of onion, garlic, and bay leaf in a pot. Cover with water and cook until the meat is about three-quarters done.
- 2
Clean the chiles and cook them with garlic until they soften. Once cooked, blend them until smooth.
- 3
When the meat is almost cooked, add the vegetables to the pot. Start with the firmer ones: corn, chayote, carrots, and potatoes, peeled and cut as desired.
- 4
Once the vegetables are cooked, add the blended chile mixture and the zucchini. Season with bouillon or salt.
- 5
Check that the meat is fully cooked and adjust the seasoning. You can add a sprig of epazote (optional).
- 6
You can also add small balls of masa (corn dough) seasoned with salt and epazote during cooking to thicken the soup. I didn't include them this time, but sometimes I do.
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