Best 5 Caldillo Northern New Mexico Style Soup Recipes
# Caldillo: A Flavorful Journey Through Northern New Mexico's Culinary Heritage
Caldillo, a delectable soup deeply rooted in the culinary traditions of Northern New Mexico, offers a harmonious blend of flavors and textures. This hearty dish, often prepared during the colder months, showcases the region's rich agricultural heritage and the culinary artistry of its people. Whether you're a seasoned foodie or a home cook seeking new culinary adventures, Caldillo promises a delightful experience that will tantalize your taste buds.
This diverse collection of recipes introduces you to the vibrant world of Caldillo, encompassing both traditional and contemporary interpretations of this classic soup. Embark on a culinary journey through Northern New Mexico, where each recipe captures the essence of this beloved dish. From the traditional Caldillo de res, featuring tender beef simmered in a flavorful broth, to the vegetarian Caldillo de hongos, bursting with the earthy flavors of wild mushrooms, this article offers a comprehensive exploration of Caldillo's culinary versatility.
As you delve into the recipes, you'll discover the secrets behind creating an authentic Caldillo. Learn how to select the freshest ingredients, master the art of slow-simmering to extract maximum flavor, and incorporate the perfect balance of spices and herbs to achieve that distinctive Northern New Mexican taste. Whether you prefer a classic preparation or are intrigued by innovative twists, this article has something for every palate.
So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure through the heart of Northern New Mexico with these enticing Caldillo recipes. From the traditional to the contemporary, each recipe promises a unique and unforgettable taste experience.
CALDILLO
A hearty dinner ready in an hour! Enjoy this spicy soup featuring beef, tomatoes and potatoes - a tasty meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Fiber 3 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 540 mg
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 -- 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.
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
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
Tips:
- When roasting the chiles, keep a close eye on them to prevent burning.
- If you prefer a spicier soup, use more chiles or add a pinch of cayenne pepper.
- For a smoky flavor, roast the chiles over an open flame.
- If you don't have any dried chiles on hand, you can use 2 cans (4 ounces each) of diced green chiles.
- To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days.
- When you're ready to serve the soup, reheat it over medium heat until warmed through.
Conclusion:
Caldillo is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover turkey or chicken. This soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and comforting meal, give caldillo a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
