Beef Caldillo Stew Recipes

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.

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.

CALDILLO -- SOUTH OF THE BORDER STEW

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.

BEEF CALDILLO STEW

Steps:

• In a large saucepan, saute stew meat and onions in oil. Add the diced tomatoes, HERDEZ® Salsa Casera, HERDEZ® Salsa Verde, chicken broth, salt, pepper, garlic powder and ground cumin. Cover and simmer over low heat until the meat is tender, about 1 1/2 hours.
• During the last 30 minutes of cooking, add the diced potatoes. To serve, spoon stew into warm bowls and serve with warm flour tortillas on the side.

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:

• 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.