Caldillo Of Smoked Brisket With Green Chiles Recipes

Steps:

• 1. Fry beef in a medium-sized saucepan at medium heat until browned. Add potatoes and continue to fry until potatoes are golden brown.
• 2. Add onions, water, seasonings,tomatoes and Chile.
• 3. Cover and simmer at low heat until potatoes are tender. Serve hot.

Steps:

• 1. In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them, until they are lightly but evenly charred.
• 2. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool.
• 3. Rub away the burned peel. Stem and seed the chiles and coarsely chop them. There should be about 2 cups.
• 4. In a deep pot over low heat, warm the olive oil. Add the onions, cumin, and oregano, and cook, covered, stirring once or twice, for 15 minutes.
• 5. Add the broth, potatoes, tomatoes, and green chiles, and bring to a boil. Lower the heat and simmer, partially covered, stirring once or twice, for 30 minutes. Add the cubed brisket and continue to simmer until the potatoes and the meat are very tender and the stew is thick, about 15 minutes. Add salt to taste.

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.