The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Feb. 1, 2009
This is a great recipe because you don't need to change much. I used 1 lb of beef shanks (on the bone) and 1 lb of lean stew meat. Since I used a pressure cooker, I adjusted the recipe to 4 cups of beef broth. Basically, I followed other pressure cooker stew recipes by dredging the meat in seasoned flower, then browning in batches. Next, I sauted the onions and garlic. After the onions were browned, I added the diced tomatoes and beef broth. Cooked it for 15 minutes after it pressured, then added the veggies and cooked for another 10 minutes. It was thicker than most people may like it, so a few cups of water could have been added as well. I personally like thicker soups, so loved the flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 23, 2009
This was excellent and was well worth the three or so hours it took to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 23, 2009
Too good for words!! Use a small head of cabbage tho. Otherwise, make exactly as is. Delicioso!!
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Cooking Level: Intermediate

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
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Reviewed: Jan. 20, 2009
Very good! I followed the recipe but just eye out the vegetables and still came out really good and hubby enjoyed it. Reminded me of my moms and coming from a Mexican this soup is the best and can't get enough of it! made it already 3 times!!!! love love it!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Vilseck, Bayern, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 5, 2009
My husband is from Mexico and he said this is exactly like the food he ate when growing up. I'm from the US and this soup is freak'n good!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 4, 2009
I made this last night and my family loved it. Excellent recipe. Probably the best soup I've ever made. I didn't use the beef bone, I used boneless flanken rib meat and cut it into 1/2 inch strips and it came out wonderfully.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 31, 2008
My wife is from El Salvador and 2 years ago her aunt made this soup, so about 6 months later I decided I was going to make this soup for the entire family. This recipe is now a staple in our home and I make it on a regular basis. This truly is a very user friendly recipe and delivers a wonderful soup that is even better the next day! Thanks, John
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Cooking Level: Expert

Home Town: Ormond Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 17, 2008
Mom made this for us growing up. I've revised using short ribs and any cut of roast on sale. Just ask the butcher to cut into stew meat. I also add celery stalks and bay leaf. Cumin is also necessary. I used wedges of cabbage at the end and zucchini squash and it turns into a robust vegetable beef soup. Don't forget the corn on the cob, I keep some in the freezer. One more tip, we sometimes serve on top of a scoop of white rice if we don't have enough soup. Deelicious
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Cooking Level: Expert

Home Town: San Jose, California, USA
Living In: Modesto, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 1, 2008
This was one of my favorite soups growing up. For beef, I use beef short ribs and only use shanks if the short ribs don't have enough meat on them. It gives it a better flavor,but you do need to skim the fat off the soup after it cooks(it's also easily removed after the soup has been placed in the fridge). You need to brown the meat well for flavor before adding any liquid. This is a good Caldo de Res recipe and everyone who loves beef soup should try this at least once.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 28, 2008
I make this in the crockpot and add 3-4 tbsp of butter to the pot. I serve it with fresh-squeezed lime and lemon. It is just like my favorites "mom-n-pop" Mexican restaurant here in Texas. We love it!
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Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Sep. 4, 2008
great
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Cooking Level: Intermediate

Home Town: Gaffney, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 10, 2008
This was a GREAT SOUP!!! My husband likes it to.
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Cooking Level: Intermediate

Home Town: Currituck, North Carolina, USA
Living In: Lemoore, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 9, 2008
"Weston Price style:" use beef bone broth made separately; use tallow for frying onions; add up to four chopped roasted (and peeled) poblano peppers at the very end; garnish well with lime juice at the end. If you strip half the corn kernels from cobs and cut the rest of the cobs into 1" wide wheels, the soup thickens up as it cools and is easier top eat for potluckers. Also, try using fresh tomatoes not canned. Excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 30, 2008
Absolutely wonderful, we loved it. It was very flavorful and healthy. I did use zucchini in place of the chayotes and used frozen corn instead of corn on the cob. I am sure it would be great either way. Great recipe thanks!
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Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 28, 2008
Make sure the potatoes are cut in small pieces so they can cook better, and next time i would put them a little earlier. I also added the knorr suiza seasoning and some cumin. This is a great recipe!
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Cooking Level: Beginning

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 24, 2008
This turned out really good. My mother-in-law was upset when she found out I was making caldo de res from a recipe, but when she tasted it she was perfectly happy!
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Cooking Level: Intermediate

Home Town: Artesia, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 23, 2008
This is just like my mother-in-law used to make.
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Home Town: Marion, Indiana, USA
Living In: Immokalee, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Apr. 8, 2008
The butcher recommended beef ribs which turned out amazingly moist and flavorful. This recipe is delicious. Will be making it again and freezing some this time.
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ck
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Mar. 3, 2008
I have been making this soup for many years, my husband is Mexican and he and our 3 children love it. My recipe is very similar, I do add some minced garlic and I have used stew meat when the shank was not meaty enough, we like a lot of meat in this. I don't use beef broth but instead I use water and beef stock base. Also cumin is a must in this recipe at least a teaspoon or two. I have also frozen this with great results, it does make a lot! Be sure to add the cilantro near the end of cooking and be sure to squeeze lime juice into your individual bowl before eating with a handful of corn tortillas.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 25, 2008
My husband is mexican and he thought this tasted just like his mom's (big compliment)! This is a definite saver. This type of soup is really good with chicken and fish also (just change the stock that is used).
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