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Caldo de Res (Mexican Beef Soup)

Reviewed: Oct. 10, 2011
I was craving this soup, that my grandma used to make when I was a kid. Overall, made for an AMAZING meal that reminded me of cold sunday afternoons spent watching Sabado Gigante with my abuelita. I didn't give it five starts because I thought it was a bit bland when I followed the directions as is. First off, I couldn't find beef shank at my local big box grocery store, so I went with a small chuck roast augmented with cut beef ribs. Instead of plain diced tomatoes, I used Del Monte diced tomatoes with green chiles. I also added half a can of tomato sauce when I added the vegetables to give it more color and flavor. Also, the chayote was too expensive for my taste, so I went with zucchini squash instead.
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