4 medium russet potatoes, peeled and cut into 2 in. cubes
4 carrots cut into 2 in chunks
2 small ears of frozen corn into 1 in. rounds
½ medium cabbage, cored and cut into wedges
Optional Garnish Toppings:
In a medium saucepan, add guajillo peppers, arbol chilies, and enough water to cover the chilies. Bring to a boil, once boiling turn heat to low and cook until peppers are softened, about 5 minutes. Once peppers are soft, place in blender and pulse until smooth, set aside.
Heat a large skillet over medium-high heat and add 2 tbsp oil. Brown beef on all sides. Remove from beef from skillet and keep warm.
Add the remaining oil and once the oil is hot adding the onions and sauté until translucent. Add the garlic, oregano, cumin and chicken bouillon and cook for about 30 seconds, or until fragrant.
Pour in 6 cups water, beef bouillon and guajillo mixture stirring well to combine. Add soup bones and bay leaves. Bring to a boil, then reduce heat to medium-low and let simmer uncovered, stirring occasionally for 1 hour.
Add in diced tomatoes, tomato sauce, potatoes, carrots. Continue simmering uncovered for 20 minutes, or until beef and vegetables are tender. Finally add in corn and cabbage wedges and stir into soup mixture. Let simmer for 5 to 10 minutes or until corn is tender. Discard the bay leaves and salt and pepper to taste.
Serve in bowls with the garnishments you choose to use.