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.
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MD SABID HASAN
[email protected]I was disappointed with this caldillo. The beef was tough and the vegetables were overcooked. The broth was also bland.
Meleven
[email protected]This caldillo was easy to make and very tasty. I used ground beef instead of steak and it turned out great. I also added some corn and black beans to the stew.
Saqib Buttt
[email protected]I made this caldillo last night and it was a hit with my family! The beef was so tender and the vegetables were cooked to perfection. The broth was also very flavorful. I will definitely be making this again.
Ahmad Mozumder
[email protected]This caldillo was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The flavors were amazing and the stew was so hearty and filling. I will definitely be making this again and again.