Dave's Eats

• 3 lbs 3 lbs (1.4 kg) boneless beef chuck, trimmed and cut into 1½" chunks
• 2 to 3 lbs 2 to 3 lbs (910 g to 1.4 kg) bone-in beef shank center cut with bone
• 4 4 onions, whole, outer skin removed
• 2 2 whole heads garlic, top cut off
• 6 quarts 6 quarts (5.7 kg) water, hot
• 2 tsp 2 tsp (2 g) dried oregano
• 4 to 6 4 to 6 bay leaves
• 4 4 beef bouillon cube
• ¹⁄₄ cup ¹⁄₄ cup (34 g) kosher salt

• 3 lbs 3 lbs (1.4 kg) boneless beef chuck, trimmed and cut into 1½" chunks
• 2 to 3 lbs 2 to 3 lbs (910 g to 1.4 kg) bone-in beef shank center cut with bone
• 4 4 onions, whole, outer skin removed
• 2 2 whole heads garlic, top cut off
• 6 quarts 6 quarts (5.7 kg) water, hot
• 2 tsp 2 tsp (2 g) dried oregano
• 4 to 6 4 to 6 bay leaves
• 4 4 beef bouillon cube
• ¹⁄₄ cup ¹⁄₄ cup (34 g) kosher salt

In a large pot, add the water, beef, whole onion, oregano, bay leaf, beef bullion, salt & pepper. Bring liquid to a boil then cover and simmer until beef is tender.

As water begins to evaporate, add boiling hot water to keep the broth at the same amount.

As water begins to evaporate, add boiling hot water to keep the broth at the same amount.

• 6 6 dried guajillo chile, seeds and stem removed
• 6 6 dried ancho chiles, seeds and stem removed
• 0.5 0.5 onion
• 6 cloves 6 cloves garlic
• 1 tsp 1 tsp (1 g) oregano
• 1 tsp 1 tsp (3 g) kosher salt
• 2 quarts 2 quarts (1.9 kg) water

• 6 6 dried guajillo chile, seeds and stem removed
• 6 6 dried ancho chiles, seeds and stem removed
• 0.5 0.5 onion
• 6 cloves 6 cloves garlic
• 1 tsp 1 tsp (1 g) oregano
• 1 tsp 1 tsp (3 g) kosher salt
• 2 quarts 2 quarts (1.9 kg) water

Make the sauce (while the meat is cooking or make ahead). Remove the stem and seeds from the chiles. Rinse well to remove any dust. Place in a medium pot along with the onion, garlic, spices & water. Cook on low heat for about 20 minutes or until the chiles are soft. Remove pot from heat and cool. Transfer to a blender or food processor along with 1 cup of the water where the chile cooked on. Puree chiles and then pass thru a strainer to remove the remaining seeds and skins. If you have a lot of pulp left, you may add it back to the blender along with ½ cup of the chile water. Blend and strain again. Set aside.

• 2 Tbsp 2 Tbsp black pepper
• 12 lbs 12 lbs (5.4 kg) Mexican-style hominy, drained and rinsed
• 4 cups 4 cups (980 g) prepared red sauce

• 2 Tbsp 2 Tbsp black pepper
• 12 lbs 12 lbs (5.4 kg) Mexican-style hominy, drained and rinsed
• 4 cups 4 cups (980 g) prepared red sauce

Once the beef is tender, remove & discard the bones, onion, garlic and bay leaf. Add the hominy and 2 cups red sauce. Cook for about 30 more minutes. Taste for seasoning.

• cabbage, shredded
• onions, finely diced
• radishes, sliced
• cilantro, roughly chopped
• lime juice
• hot sauce

• cabbage, shredded
• onions, finely diced
• radishes, sliced
• cilantro, roughly chopped
• lime juice
• hot sauce

When done, ladle soup into bowls and garnish with any of these ingredients that you like: shredded cabbage, chopped cilantro, minced onions, lime juice, hot sauce.