Beef Soup (Caldo de Res)

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One 2-pound bone-in beef chuck, cut into 1-inch cubes

4 cloves garlic

1/2 medium white onion

Pinch salt

2 carrots, cut into 1-inch rounds

1 celery stick, cut into 2-inch pieces

1 chayote squash, cut in 2-inch strips

1 corn on the cob, halved

1 zucchini, cut into 2-inch chunks

1/2 head cabbage, quartered

Lime wedges, for serving

Hot sauce, for serving

Corn tortillas, warmed, for serving