In a large pot, heat 2 tablespoons of vegetable oil over medium-high heat. Once shimmering, add 2 pounds of beef shank or chuck roast, seasoning with a bit of salt. Brown the beef on all sides until deep golden, about 8-10 minutes.

Add 1 chopped large onion and 4 minced garlic cloves to the pot, stirring frequently. Sauté until the onion turns translucent, about 5 minutes.

Stir in 2 sliced carrots, 2 diced potatoes, 1 sliced zucchini, 1 cup of corn kernels, and 1 chopped large tomato. Cook for an additional 5 minutes, stirring occasionally.

Pour in 8 cups of beef broth or water until ingredients are submerged. Bring to a boil over high heat.

Reduce heat to low, add 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of cumin, and 1 teaspoon of oregano. Stir well.

Cover and let simmer gently for about 1 hour, ensuring a mild bubbling.

If desired, add 1-2 chopped jalapeño peppers during the last 10 minutes of cooking.

Taste for seasoning and adjust as necessary, adding more salt, pepper, or spices.

Ladle into bowls and garnish with fresh cilantro and lime wedges. Serve warm.