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Caldo de Res (Mexican Beef Soup)

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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