Caldo de Res Mexican Beef Soup

Ingredients

• 1 large white onion, cut into 1" pieces, plus more finely chopped for serving
• 1 head of garlic, halved crosswise
• 3 dried bay leaves
• 2 lb. bone-in beef short ribs, rinsed
• 1 lb. beef marrow bones, rinsed (optional)
• 2 ears of corn, husked, cut crosswise into 2"-thick rounds
• 2 large zucchini (about 1 lb.), halved lengthwise, cut into 1"-thick half-moons
• 1 large chayote (about 11 oz.), halved lengthwise, seeds removed, cut into 1" pieces
• 2 large carrots (about 8 oz.), scrubbed, cut into 1" pieces
• 2 Tbsp. double-concentrated tomato paste
• ½ small head of green cabbage (about 8 oz.), cored, cut into 1" pieces
• 1 bunch cilantro, tied together with kitchen twine (optional), plus more finely chopped for serving
• 1 bunch mint, tied together with kitchen twine (optional)
• 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, plus more
• Sliced jalapeños, warm corn tortillas, and lime wedges (for serving)

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