Place the beef chunks in a large pot along with the water, salt, black pepper, quartered onion, and minced garlic. Bring to a vigorous boil over medium-high heat.

Once boiling, lower the heat and let it simmer gently for approximately 1.5 to 2 hours, skimming off any impurities that float to the top.

After the beef has softened, introduce the sliced carrots, diced potatoes, zucchini, and corn into the pot. Let everything simmer together for another 30 minutes.

Taste the broth and adjust the seasoning if needed. Carefully remove the beef from the pot, shred the meat, and discard any bones.

Return the shredded beef back into the pot, stirring well to combine.

Add the freshly chopped cilantro and let the soup simmer for an additional 5 minutes.

Serve the hearty broth piping hot, accompanied by lime wedges and warm tortillas.