Debs Caldillo Mexican Ground Beef Stew Recipes

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INSTANT POT® CALDILLO



Instant Pot® Caldillo image

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

2 tablespoons olive oil
2 pounds cubed beef stew meat
1 onion, diced
4 cups beef broth
4 russet potatoes, peeled and diced
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (8 ounce) can chopped green chiles, drained (such as Hatch®)
2 teaspoons Mexican oregano
2 teaspoons minced garlic
2 teaspoons cumin
1 teaspoon dried chipotle chile powder
1 teaspoon chili powder
½ teaspoon ground black pepper

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

MEXICAN BEEF STEW (CALDILLO)



Mexican Beef Stew (Caldillo) image

This rich and spicy Mexican Beef Stew (Caldillo) is a slow cooking hearty recipe perfect for a cold night by the fire.

Provided by Lana Stuart

Categories     Soups and Stews

Time 2h15m

Number Of Ingredients 13

2 tablespoons olive oil
2 ½ pounds beef stew meat
2 medium onions (roughly diced)
2 cloves garlic (minced)
20 ounces diced tomatoes with green chilies (recommend: Rotel)
1 cup tomato salsa
1 ½ cups salsa verde
1 cup chicken broth
1 teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
1 ½ pounds peeled and diced potatoes
Tortillas and lime wedges for serving

Steps:

  • Heat the oil over medium-high heat in a large saucepan or Dutch oven.
  • Add the beef stew meat, onions, and garlic. Saute, stirring frequently, until the stew meat has browned and the onions are transparent.
  • Add the remaining ingredients except for the potatoes. Stir well.
  • Bring to a boil, then reduce the heat to a simmer.
  • Cover tightly and cook over low heat for 1 1/2 hours or until the meat is tender.
  • Stir in the potatoes.
  • Continue cooking for an additional 30 minutes or until the potatoes are cooked through.
  • Serve with warm tortillas and lime wedges on the side.

Nutrition Facts : ServingSize 1, Calories 350 kcal, Carbohydrate 25 g, Protein 35 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 88 mg, Sodium 1011 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 7 g

DEB'S CALDILLO (MEXICAN GROUND BEEF STEW)



Deb's Caldillo (Mexican Ground Beef Stew) image

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

1 -1 1/2 lb lean ground beef
2 -4 tablespoons yellow onions, finely minced
1 teaspoon garlic, crushed
1 -2 tablespoon bacon grease (olive oil may be substituted)
2 -4 tablespoons chicken broth
1 (4 -7 ounce) can green chilies, chopped
1 (10 ounce) can Rotel Tomatoes (or tomato and chili mix)
1 (6 ounce) can tomato paste
2 -3 potatoes, peeled and finely diced
4 -6 tablespoons vinegar
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/4-1 cup water (added as needed during cooking)

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.

BEEF CALDILLO STEW



Beef Caldillo Stew image

Beef simmers with potatoes in a flavorful mixture of sauces and spices to make this terrific Mexican-inspired stew.

Provided by Allrecipes Member

Time 1h45m

Yield 8

Number Of Ingredients 13

3 pounds beef stew meat
1 large yellow onion, diced
2 tablespoons olive oil
1 (14.5 ounce) can Mexican-style diced tomatoes
1 cup HERDEZ® Salsa Casera
1 ½ cups HERDEZ® Salsa Verde
1 cup prepared chicken broth or prepared bouillon
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon ground cumin
2 pounds potatoes, peeled and diced
8 (8 inch) (8 inch) flour tortillas

Steps:

  • In a large saucepan, saute stew meat and onions in oil. Add the diced tomatoes, HERDEZ® Salsa Casera, HERDEZ® Salsa Verde, chicken broth, salt, pepper, garlic powder and ground cumin. Cover and simmer over low heat until the meat is tender, about 1 1/2 hours.
  • During the last 30 minutes of cooking, add the diced potatoes. To serve, spoon stew into warm bowls and serve with warm flour tortillas on the side.

Nutrition Facts : Calories 540.7 calories, Carbohydrate 53.7 g, Cholesterol 90.5 mg, Fat 16.8 g, Fiber 5 g, Protein 38.6 g, SaturatedFat 5.1 g, Sodium 1463.1 mg, Sugar 2.9 g

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