I will forget later to tell you what I've done, so this is so I don't. The first two steps of the southwestern pho I will post about are:
1: Char a quartered onion and three corn cobs on all sides, in a cast-iron pan. Add to a stock pot with beef short ribs and marrow bones. Barely simmer, for 24 hours.
2: Strain hot stock into a bowl with a cinnamon stick, hoja santa leaves, Mexican oregano, coriander seed, and cumin seed. Let steep, cool, and strain through cloth, to get as clear a stock as possible.