Caldillo South Of The Border Stew Recipes
CALDILLO
from the cookbook called seasoned with sun by the junior league of el paso. i make this all the time during the fall and winter months. my family loves it.
Provided by deborah03
Categories Stocks
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1262.5, Fat 79.7, SaturatedFat 31.9, Cholesterol 241.1, Sodium 1959.7, Carbohydrate 65.6, Fiber 9.8, Sugar 15, Protein 71.3
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.
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.
CALDILLO
New Mexico Green Chile Stew. Literally means "thin sauce". This is a stew that my mother made in the fall and winter when we were growing up. We would make fresh tortillas to go with the soup. It's one of my favorite comfort foods, and it's easily modified to specific tastes.
Provided by H squared
Categories Spicy
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Brown the meat in a large (3 quart) saucepan over medium heat.
- Add potatoes and cook until the potatoes turn brown on the edges, about 10 minutes.
- Add 1/2 cup onion, garlic and seasonings, cook for 3 minutes.
- Add water and green chiles, cover and simmer on low heat until potatoes are tender, about 20-30 minutes.
- Put limes in a small bowl, cilantro in a small bowl, lettuce in a small bowl, and the leftover onion (if you stil have the 1/4 cup leftover)- use them like condiments or garnishes that your guests can put in their soup if they would like.
- This is just an option- since I now live in Texas, most of my Mexican friends use these condiments, and they really do enhance flavors and texture of soups like caldillo, posole, and menudo.
- Enjoy!
Nutrition Facts : Calories 420.1, Fat 22.3, SaturatedFat 8, Cholesterol 126.7, Sodium 1266, Carbohydrate 17.2, Fiber 2.2, Sugar 2.4, Protein 36.2
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