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Showing 1-3 of 3
By Happy Hippie
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 13, 2004
Serving Size: 1 (460 g)
Servings Per Recipe: 4