Caldillo South Of The Border Stew Recipes

MEXICAN BEEF STEW (CALDILLO)

Steps:

• Heat the oil over medium-high heat in a large saucepan or Dutch oven.
• Add the beef stew meat, onions, and garlic. Saute, stirring frequently, until the stew meat has browned and the onions are transparent.
• Add the remaining ingredients except for the potatoes. Stir well.
• Bring to a boil, then reduce the heat to a simmer.
• Cover tightly and cook over low heat for 1 1/2 hours or until the meat is tender.
• Stir in the potatoes.
• Continue cooking for an additional 30 minutes or until the potatoes are cooked through.
• Serve with warm tortillas and lime wedges on the side.

NEW MEXICAN GREEN CHILI STEW (CALDILLO)

Steps:

• Cut the meat into cubes and season with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the meat and cook, stirring frequently, until browned. Stir the potatoes into the meat. Cook for 2 minutes, stirring occasionally. Add the onion, garlic, and green chiles. Mix well. Add just enough water to cover the ingredients in the pan. Bring just to a simmer and let cook for 20 minutes or until the meat is tender and the potatoes are soft. Add more water if needed. Serve hot.

INSTANT POT® CALDILLO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and sear beef cubes until browned on all sides, 5 to 8 minutes. Remove browned beef from the pot and set aside. Add onion and cook until soft and translucent, about 5 minutes. Turn off Saute function.
• Return beef to the pot with onions. Mix in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

CALDILLO

Steps:

• Brown beef and saute onions in bacon grease.
• Add diced tomatoes, chile strips, both beef and chicken broths, and all seasonings to beef and onions mixture.
• Simmer over low heat until meat is tender.
• Add cubed potatoes during the last 30 minutes of cooking.
• This freezes well before the potatoes are added.
• This mexican stew can be served with warm dinner rolls, flour tortillas, or even cornbread.
• It makes one gallon of stew.

CALDILLO AKA SOUTHWEST STEW (SALLYE)

Steps:

• Cut steak into bite sized cubes and set aside. Cut anaheim peppers into thin strips, set aside. Peel and quarter onion and place in food processor Cut jalapenos in half, remove seeds and veins and place pepper pieces in food processor with onion. Pulse food processor just until onion and pepper is coarsely chopped.
• Place heavy saucepan or skillet over medium high heat. Pour oil into pan and when shimmering, add steak cubes. Brown meat on all sides, stirring frequently with wooden spoon to avoid burning or sticking.
• Do not drain oil or remove meat; just add the Anaheim and jalapeno pepper and the onion to the meat. Cook for a couple more minutes until onion and peppers are tender (but not brown)
• Add cumin, chili powder, paprika, red pepper flakes and stir in until blended with meat mixture. (This will just take a few seconds)
• Add Rotel tomatoes, tomato sauce, salt and pepper, and beef stock. Add enough water to completely cover the meat.
• Turn heat to low and simmer for 30-45 minutes, stirring frequently. Add water if necessary.
• Peel and cube potatoes into bite size pieces, add to meat mixture, also add 1 or 2 cups of water so meat and potatoes are completely covered. Continue to simmer another 30 -45 minutes or so until liquid has cooked down and thickened to a stew-like consistency. NOTE: If it is not thickening to suit your taste, throw in a pinch of instant mashed potatoes or cornmeal and stir until well blended and mixture begins to thicken. If it thickens too much for your taste, add a cup of water and stir until well blended into stew mixture.
• Serve while hot. Store leftovers in fridge. It is actually better the second day.

DEB'S CALDILLO (MEXICAN GROUND BEEF STEW)

Steps:

• In a deep pot, crumble and brown beef with onion, garlic, cumin, and bacon grease.
• Add chicken broth, salt, pepper, and chili powder; mix together well.
• Add all canned ingredients and stir well.
• Stir in vinegar to desired tartness.
• Add potatoes.
• Simmer on medium low heat for about 1 hour or until potatoes are fork-tender.
• Serve topped with grated cheese and jalapeños, with warm tortillas on the side.

CALDILLO

Steps:

• Spray 5-quart Dutch oven with cooking spray; heat over high heat. Spray beef with cooking spray. Add to Dutch oven; cook 3 minutes, stirring frequently. Add onion. Cook 5 minutes longer, stirring frequently, until liquid is evaporated and beef and onion are browned.
• Stir in water, tomatoes and cumin. Heat to boiling; reduce heat to medium. Cover; simmer 20 minutes. Add potatoes. Cover; simmer 10 minutes longer or until potatoes are tender. Remove from heat. Stir in cilantro.

CALDILLO (NEW MEXICAN GREEN CHILE STEW)

Steps:

• Cube meat, sprinkle with salt and fry until brown in oil.
• Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover.
• Continue to add water if necessary.
• It will have a soupy consistency.