DEB'S CALDILLO (MEXICAN GROUND BEEF STEW)
This is a tart and hearty stew with a southwestern flavor. I made it up after visiting a local Texas restaurant which declined to give me their recipe for the delicious stew I ate there. Although mine tastes similar to theirs, it is much more tart (which I like) and hot (which I love!) Check it out if you like something a bit different. You won't be disappointed.
Provided by Debra Thomas
Categories Stew
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
INSTANT POT® CALDILLO
Caldillo is a Mexican stew that is filled with beef, potatoes, and green chiles. Works great in the Instant Pot®.
Provided by My Hot Southern Mess
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 370 calories, Carbohydrate 25.4 g, Cholesterol 62.6 mg, Fat 19.3 g, Fiber 3.8 g, Protein 23.1 g, SaturatedFat 6.7 g, Sodium 919.6 mg, Sugar 3.6 g
CALDILLO (NEW MEXICAN GREEN CHILE STEW)
Make and share this Caldillo (New Mexican Green Chile Stew) recipe from Food.com.
Provided by Jellyqueen
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
MEXICAN BEEF STEW (CAMPBELLS)
Make and share this Mexican Beef Stew (Campbells) recipe from Food.com.
Provided by Cinnamon1025
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook beef, onion and garlic in skillet until browned. Pour off excess fat.
- Add the soups, water, chilli powder, and potatoes.
- Heat to a boil, then cover and cook for about 15 min, until potatoes are tender.
- Add corn & heat for a few more minute.
- Top with cheese & sour cream.
CALDILLO -- SOUTH OF THE BORDER STEW
This is a nice stew; make it as spicy as you like by adding or reducing the amounts of chili peppers. I happen to be fond of Ancho Chili Peppers. Please feel free to substitute your own favorites! Serve with your choice of tortillas
Provided by Chef Michael Callah
Categories Stew
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Sauté the beef and onions in the bacon drippings.
- Add tomatoes, sliced green chilies, stocks and seasonings.
- Cook over low heat until meat is tender (about two hours).
- Add cubed potatoes and carrots during last 30 minutes.
CALDO DE RES (MEXICAN STYLE BEEF SOUP)
In deep South Texas where I live, we are crazy about our Tex-Mex food!! When the weather turns cool, nothing warms the bones like a bowl of hot fresh-made Caldo de Res. It is a true Tex-Mex comfort food! Delicious, warming and so satisfying!
Provided by Cathy Nunn
Categories Vegetable Soup
Time 3h
Number Of Ingredients 14
Steps:
- 1. Generally, caldo is made with large chunks of meat & veggies. So when cutting veggies, cut them a little larger than you might normally for a regular soup or stew. (I do not recommend adding salt or pepper until just before serving.)
- 2. Put your beef shank and cooking oil in a large cooking pot with a lid. Brown the shank on both sides. If using another cut of beef, like a shoulder roast, cut the meat into chunks or use stew meat. Add broth & veggies except for cilantro, squash & cabbage. Simmer an hour or more. If using shank, remove whole shanks and cut meat into pieces. May leave the shank bones in the caldo to be discarded when served.
- 3. If you think the broth needs to be more flavorful or beefy, add granulated beef bullion as needed. Don't be afraid to add a bit more! This gives the caldo a richer flavor. The broth should be rich and beefy.
- 4. About a half an hour before serving, add a little water if necessary. Sometimes it cooks down a little. Toss in the squash, cabbage and chopped cilantro, stir and cover, stirring occasionally.
- 5. Simmer another 30 minutes, stir and serve in large serving bowls. Many kinds of Mexican soups and stews are served with wedges of fresh lime and with hot tortillas. Corn tortillas go well with beef caldo.
- 6. This is one of those wonderful recipes that tasted even better the second or third day, so refrigerate any leftovers. You could also freeze for later use. But after freezing, some of the veggies won't hold up well, but will still be delicious!
MEXICAN GROUND BEEF STEW
I made this recipe out of things in my pantry. I like this recipe because it has very little prep time and is delicious.
Provided by Tara Hutchens
Categories Stew
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Stew: cook beef.
- add all ingredients to large pot.
- simmer on low for 2 hours.
- serve in individual bowls with cheese and tortilla strips on top.
- Tortilla strips: slice tortillas in thin strips and fry in oil.
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