Caldillo Aka Southwest Stew Sallye Recipes

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.

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 -- 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.

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.

SOUTHWEST STEW

Steps:

• In large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the remaining ingredients and bring to a boil. Reduce heat. Cover and simmer for 15-20 minutes or until heated through. Garnish with shredded cheddar cheese if desired.

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.

CALDILLO

Steps:

• Sauté beef and onions in bacon fat; add tomatoes, chile strips, stock, and seasonings. Cover and cook over low heat until meat is tender. Add cubed potatoes during last 30 minutes. Caldillo may be frozen after preparation.

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.