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
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
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