The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 24, 2009
This recipe is a great basis for a soup and it allows the cook to add their own twist. I used precut beef cubes which I browned with the garlic and onion before i added the rest of the veg. I used chicken and beef boullion and added the cabbage at the end. It turned out delicious and I think the leftovers will taste even better tomorrow.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Feb. 12, 2009
It turned out to be the best beef soup that I've ever made. My husband loves it & even told his mother about it..wow.. Thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 20, 2008
Great basic recipe. No offense to Alex but in Fresno County we add chayote and sliced corn on the cob. Great dinner and yes... with corn tortillas, maybe chips and salsa and a good beer! Outstanding for tailgate parties or ski trips. PS I'd spike it up with a low sodium beef base. "J"
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Cooking Level: Expert

Home Town: Fresno, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 28, 2007
I followed exact recipe and it came out delicious. No changes needed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Dec. 10, 2007
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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Cooking Level: Intermediate

Home Town: Anaheim, California, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 2, 2007
this is awesome! thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 9, 2007
Excellent, tasty, and inexpensive recipe. This is my new comfort soup-instead of chicken noodle!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Grayslake, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Palm Springs, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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Home Town: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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