Best 5 Caldillo South Of The Border Stew Recipes
**Caldillo: A Culinary Journey Through Latin America**
Embark on a tantalizing culinary adventure with Caldillo, a hearty and diverse stew that captures the essence of Latin American cuisine. From the vibrant markets of Mexico to the bustling streets of Peru, Caldillo weaves together a tapestry of flavors, aromas, and textures that will delight your senses. Our collection of recipes pays homage to the rich culinary heritage of this beloved dish, offering a glimpse into the diverse culinary traditions that have shaped Latin America. Whether you prefer the bold and spicy flavors of Mexican Caldillo, the creamy richness of Colombian Caldillo, or the aromatic blend of spices in Peruvian Caldillo, we have something to satisfy every palate. So, gather your ingredients, fire up your stove, and prepare to embark on a culinary journey that will transport you to the heart of Latin America. Let the flavors of Caldillo ignite your passion for cooking and inspire you to create a feast that will leave your taste buds dancing with joy.
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.
SLOW COOKER MEXICAN BEEF STEW
Let the slow cooker do the work for you in this hearty south-of-the-border stew.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 7h30m
Yield 6
Number Of Ingredients 16
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
- Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
- Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
- Cover and cook on low 7 hours or until the beef is fork-tender.
- Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.
Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g
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.
DEB'S CALDILLO (MEXICAN GROUND BEEF STEW)
This is a tart and hearty stew with a southwestern flavor. I made it up after visiting a local Texas restaurant which declined to give me their recipe for the delicious stew I ate there. Although mine tastes similar to theirs, it is much more tart (which I like) and hot (which I love!) Check it out if you like something a bit different. You won't be disappointed.
Provided by Debra Thomas
Categories Stew
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
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:
- Choose the right cut of beef. Chuck roast or stew meat are both good options, as they have a lot of flavor and will become tender when cooked slowly.
- Brown the beef before stewing it. This will help to develop its flavor and give the stew a richer color.
- Use a variety of vegetables. This will add flavor and texture to the stew. Good choices include potatoes, carrots, celery, onions, and bell peppers.
- Add some spices and herbs. This will help to give the stew a more complex flavor. Good choices include chili powder, cumin, oregano, and bay leaves.
- Simmer the stew for at least 1 hour. This will allow the flavors to meld and the beef to become tender.
- Serve the stew over rice or with tortillas. This will help to soak up the delicious broth.
Conclusion:
Caldillo is a delicious and hearty stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy.
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