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    You are in: Home / Mexican / Caldo De Res (Beef Soup) Recipe
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    Caldo De Res (Beef Soup)

    Average Rating:

    3 Total Reviews

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    • on March 08, 2008

      This was a recipe that has great potential. I prepared as written using a little more boneless beef shank than called for and I did add about 1-1/2 cups of frozen corn kernals and a chopped fresh jalapeno minus seeds to the soup. When the caldo was ready to serve, my daughter and I taste-tested and found it to be very bland. We remedied this with the addition of chicken broth granules to taste (approximately 1/4 cup) and it turned out very good. Next time I make this, I will use beef stock instead of water, an additional jalapeno, more cilantro (as I love the stuff), an additional tomato and potato and more cumin to taste. This made a very large batch of soup to my joy because like I said, after I made a few additions, this turned out to be a very good caldo. I think that this will freeze well, and I will do that today to test it out. Thanks so much for sharing your recipe.

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    • on September 25, 2005

      It was great. The simmer time is critical for tender meat. Tasted just like I remember growing up. My whole family loved it.

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    • on February 13, 2004

      This was pretty good. It easily served 6 people, and could use a little more meat.

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    Nutritional Facts for Caldo De Res (Beef Soup)

    Serving Size: 1 (460 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 453.0
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 6.5 g
    Cholesterol 90.8 mg
    Sodium 1875.4 mg
    Total Carbohydrate 35.7 g
    Dietary Fiber 7.2 g
    Sugars 9.2 g
    Protein 39.8 g

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