Reviewed: Mar. 2, 2008

Very, very good and super easy to make! I'll definitely be keeping a copy of this in my recipe box. Thank you!

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Monica

	Cooking Level: Intermediate Living In: San Diego, California, USA
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Reviewed: Feb. 12, 2008

can't wait to try this, looks (from the picture) just like the Caldo we enjoy at a local Mexican restaurant.

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BarbaraRose


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Reviewed: Dec. 28, 2007

I followed exact recipe and it came out delicious. No changes needed.

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This was wonderful! My husband cooked this up when we all felt in the mood to sip soup in front of the fireplace and watch the World Series. So savory and delicious! It filled the house with the aroma of spices and beef. The lime adds a sour tang and reminds me of Thai hot-and-sour soup. I steamed some fresh tortillas on a rack above the simmering soup. Thank you for the recipe. We'll make this often.

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hope03

	Cooking Level: Expert Home Town: Anaheim, California, USA Living In: Corona, California, USA
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Reviewed: Nov. 19, 2007

Very good I added onion salt and some additional spices, the cilantro is excellent in this soup!

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JillyMac

	Cooking Level: Intermediate
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Reviewed: Nov. 2, 2007

this is awesome! thanks for the recipe.

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GQ


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Reviewed: Jul. 9, 2007

Excellent, tasty, and inexpensive recipe. This is my new comfort soup-instead of chicken noodle!

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LWADE0319

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA Living In: Grayslake, Illinois, USA
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Reviewed: Apr. 24, 2007

This was delicious!!! I used canned diced tomatoes and it turned out great. Thank you and God bless!

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calebs wife


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Reviewed: Apr. 9, 2007

Good base. I make mine w/1-2 tsps of adobe spice, 1/2 tsp of oregano, lemon grass, and a whole lemon squeezed in and throw the rind in as well. I also always use a soup beef bone. I also let the spices & meat cook for about 30-45 minutes before adding the veggies.

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RitaRita

	Cooking Level: Expert
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Reviewed: May 18, 2006

The caldo de res is very good, but I didn't cook it for as long I didn't want my veggies to get too soft.The taste was great and just like my mom makes it........ : )

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ANAWEB


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Reviewed: Oct. 17, 2005

I haven't had this soup since I was a little girl. I made it and it was delicious! Just don't forget the lime! It's a very important ingredient. I didn't use the exact meat it called for. I actually used 2 lbs of beef meat chopped and it was delicious. Husband loved it! I also took the advice someone else gave-let the meat boil some before you add the rest of the vegetables. And I also didn't measure it exactly as the recipe says.

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MonkeyButt

	Cooking Level: Intermediate
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Reviewed: Sep. 14, 2005

I love this soup. It is soo good. My favorite mexican restaurant serves a caldo de res that I love, and I have been looking for a recipe to duplicate it at home and this is very close. I add slices of corn on the cob and large chunks of zucchini to make it like theirs and serve it with fresh lime, mexican rice (put a few spoonfuls of rice and salsa in your soup! awesome) Great recipe! Thank you!

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RACHAEL

	Cooking Level: Expert Home Town: Minneapolis, Minnesota, USA Living In: Palm Springs, California, USA
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Reviewed: Apr. 9, 2005

I put everything in a crockpot and let it cook all day on low and it was delicious. No beef shanks at the market that day, but I used an inexpensive piece of beef with a bone in it (I think it was a beef chuck roast). I thought it important to use a piece of beef with a bone in it, and I really do think it enriched the broth. It was GOOD!!

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BIZEEMOM


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Reviewed: Dec. 20, 2004

This came out fantastic,i grew up on the mexico border and was yearning for some authentic mexican food,i used the serving size changer to 10, and im never one for using measuring spoons,just add here and there,,i made this for friends last night,,they couldnt stop eating, thanks alex

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BUDDLY


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Reviewed: Nov. 2, 2004

This soup was just okay. I added a lot more cilantro at the end and that really added a lot of flavor. Although the recipe says it only makes 4 servings, I made it exactly as it is written and it made about 8-10 servings! My husband didn't care for it so I have a LOT of leftovers to eat...

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TIMSCOOLGAL


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Reviewed: Oct. 31, 2004

This was pretty good. Almost as good as my Dad made when I was growing up (he was from Mexico). I added corn on the cob and zucchini because that's how I always had it.

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Mommyto2

	Home Town: Saint Paul, Minnesota, USA Living In: Colorado Springs, Colorado, USA
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Reviewed: Dec. 7, 2003

This is delicious. My girlfriend loved it. I only made a couple of changes: I cubed the beef and browned it with onions before adding beef broth and canned, diced tomatoes. I let that simmer for about 45 minutes before adding the rest of the ingredients. I used 1 piece of star anise to layer the flavor the broth, and threw in some green bell pepper I had left over. Good stuff!

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BLEACHERDAVE


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Reviewed: Nov. 13, 2003

This recipe was fantastic! I added a bit more cumin & added corn on the cob (i cut them in smaller pieces)also, I only used half of the cabbage it called for. This was a BIG hit with my husband who's Mexican....he said it was better than his MOM'S.

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BUTTER1


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Reviewed: Nov. 12, 2003

This soup came out okay after adding LOTS of salt and five beef boullion cubes. Before I added this it tasted like stale water. I followed the directions except for reducing the cilantro to 3 teaspoons so I don't know why it was so bland. It was not quite the caldo my Mexican boyfriend was hoping for but we still enjoyed it.

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Dena G.


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Reviewed: Sep. 4, 2003

if you put beef,tomatoes,cabagge,onios,potatoes at the same time your vegetables will over cook cook your beef first when is half way cooked add your potatoes,carrots,chayote,onions when the potatoes are almost ready add the cabbage and italian squash and cilantro please leave the cumin out becuse it will give a taste of texmex and this is a mexican recepit

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YRIA HAUFFEN


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