Based on this YouTube video's total view count of 45.5K views and industry-standard rates, the estimated total earning is $32 - $91 through ad revenue. Historical data is not yet available to calculate daily, weekly, or monthly averages.

Explore 10 Old-Fashioned Mexican Soups That Cost Almost Nothing (My Mother Made Them All Winter) with 45,523 views, 1,375 likes, and 50 comments. Experience the impact of this video content that has captured audience attention.

#mexicansoups #cheapmeals #pozole 📖 Page 134 of La Cocina de Bertha is the one broth rule: when the broth is the whole dish, it has to be real. Pozole is on page 162: https://berthascookbook.com You threw away the carcass and bought the carton back. Ten of my mother's winter pots, counting down, priced at my Walmart this month for the WHOLE pot. ⭐ THE 10, COUNTING DOWN 10. SOPA DE FIDEO (p.135): 1 bag fideo toasted in 3 spoons manteca to copper color, 4 tomatoes + ¼ onion + 1 garlic blended with 1 cup broth and fried dark, 6 cups broth (jar allowed), 8 to 10 min uncovered. Avocado, crema. ~$3. 9. LENTEJAS (p.324): 1 lb lentils picked over, tomato blend fried in oil or in the fat of 4 oz chorizo, 8 cups water or broth, carrot + potato diced, 30 to 40 min, salt the last 10. Plátano macho slices the last 15 min, my mother's way. ~$4. 8. CREMA DE ELOTE (p.323): 4 cups corn (frozen, honestly), 3 tbsp butter, ¼ onion, 1 garlic, 3 cups broth 10 min, blend with the lid vented, 1 cup media crema or milk, no hard boil after. Poblano strips + queso fresco. ~$4. 7. FRIJOLES CHARROS (p.98): 4 strips bacon or a chorizo link fried, ½ onion, 2 garlic, 1 jalapeño, 2 tomatoes fried soft, 4 cups of Sunday's beans WITH their broth, 20 min. Cilantro. ~$3. 6. SOPA DE TORTILLA (p.142): 8 to 10 STALE tortillas in strips fried crisp, 2 pasillas toasted seconds (one soaked for the broth, one fried in rings for the top), tomato + onion + garlic + chile blended and fried, 6 cups broth, epazote, 15 min. Strips in the BOWL, never the pot (p.321). ~$4. 5. CALDO DE POLLO (p.137): whole chicken in COLD water, skim 10 min, ½ onion, 4 garlic, 2 bay, 1 tbsp salt, barest simmer. Breast out at 35 min. Carrots + potatoes, then chayote + corn, then calabacitas + cabbage, 10 min apart. Salt at the end, rice in the bowl, lime at the table. Meat → tinga, broth → the week. ~$9, 2 dinners. 4. ALBÓNDIGAS AL CHIPOTLE (p.200): 1 lb ground beef, ⅓ cup raw rice, 1 egg, ½ onion grated, 2 garlic, pinch cumin, 2 tbsp fresh MINT. Tomato + chipotle blend fried 5 min, 6 cups broth, carrot + potato. Meatballs in one by one, no stirring 10 min, 30 min covered. The rice inside is the timer. ~$8. 3. CALDO DE RES (p.140): 3 lb beef shank (chambarete), cold water, skim 15 min, onion + garlic + bay + salt, 2½ to 3 h barest simmer. Vegetables in stages. Tough = undercooked, 45 more min. The marrow bone goes to whoever you love most. ~$14. 2. CALDO DE HUESOS, THE FREEZER BAG (not in the book by name; p.142: nothing goes to the trash): every carcass, bone, onion skin, carrot top, cilantro stem and corn cob into a freezer bag. When full: cold water, 1 tbsp salt, skim, 3 h barest simmer, strain. It wobbles in the morning. Then whatever needs using goes in. $0. 1. POZOLE ROJO (p.162, p.163): 3 lb pork shoulder in fist-size chunks + neck bones, cold water, skim 15 min, 1 head garlic halved, 1 onion halved, 3 bay, 1 tbsp salt, 2 to 2½ h. The red: 8 guajillos + 2 anchos toasted seconds, soaked 20 min, blended with 1 cup pork broth, 3 garlic, pinch cumin, oregano, STRAINED, fried 5 min in manteca. 2 big cans white hominy rinsed (p.164). Pork shredded back in with the red and the corn, 45 min uncovered. Salt seriously. Garnishes ARE the dish: cabbage, radish, onion, oregano, lime, chile de árbol, tostadas. No crock-pot version. ~$25 for 15 bowls. EVERY POT: cold water and skim · trembles, never rolls · salt at the end, lime at the table. HONEST WORDS: cloudy → boiled or unskimmed. Weak → 20 min uncovered, no powder. Bitter fideo → burned. Tough shank → undercooked. Mushy strips → they went in the pot. Flat pozole → salt, not chile. WHO PROFITS: the $4 carton is water with a little chicken, bought the week you threw away a carcass that makes twice as much. The bones and ends cannot be sold, so they sell the water and the salt with a farmhouse on it. There is no money in a woman who keeps a bag in the freezer. THE HABIT: Sunday caldo de pollo; meat, broth and bones each kept. Monday tinga, Tuesday rice in the broth, Wednesday fideo, Thursday charros, Friday the bag. And the big pot afterward, with the red ring of pozole baked around the inside? That is the other half of my life: 🧼 Clean The Mexican Way → https://www.youtube.com/@BerthaCleanHome Tell me in the comments: which pot came down in your mother's house when the cold came? I read every one. CHAPTERS 0:00 The receipt: the carton and the can 0:31 It was never you, it was the carton 0:53 My mother's winter, ten pots 1:42 Guadalajara winter, the honest word 2:16 10: Sopa de fideo 3:37 9: Lentejas 5:13 8: Crema de elote 6:31 7: Frijoles charros 7:27 6: Sopa de tortilla 9:05 5: Caldo de pollo 10:48 4: Albóndigas al chipotle 12:37 3: Caldo de res, the shank 14:20 2: Caldo de huesos, the freezer bag 15:50 Three things about every pot 16:19 1: POZOLE ROJO, the big pot 19:17 The honest words 19:55 Who profits 20:46 The habit: my mother's week 21:11 What I would ask of you #mexicancooking #wintersoups #caldo

With SocialCounts.org’s view counter, track your YouTube video’s live view count and YouTube likes count in real time with fast, reliable updates.

Watch every YouTube video live view count rise with our real-time YouTube views tracker—built for accuracy and minimal delay.

Follow YouTube real time views as they happen, using our dedicated view counter for YouTube videos.

Get up-to-date live view count on YouTube and see real-time growth with SocialCounts.org’s smart tracking tools.