Moms Caldillo Recipes

PICADILLO RECIPE

Steps:

• Heat oil in a large skillet; once oil is hot add the ground meat to cook. Break up large lumps of meat using a wooden spoon to make sure all the little pieces are well cooked. Fry until brown, about 8 minutes.
• Add the onion and garlic. Stir and cook for about 1 minute, just enough to allow the onion to get transparent, then add Serrano pepper plus diced potatoes. Stir and keep cooking until potatoes are slightly tender, but still firm. This will take about 5 more minutes since you will still keep cooking them when you add the tomatoes.
• Now, add the diced tomatoes and Knorr beef bouillon and stir again. The tomatoes will release their juices and the beef bouillon will dissolve, adding more flavor to the picadillo. Place a lid on your skillet and lower the heat. Keep cooking the picadillo until your potatoes are completely cooked and the tomatoes have formed a thick sauce.
• Finally, season with salt and pepper and add the chopped cilantro.
• Mexican Picadillo recipe the easy version
• Serve with rice and warm corn tortillas. Enjoy!

CALDO DE PESCADO Y CAMARON (FISH AND SHRIMP SOUP)

Steps:

• In a large stockpot heat 4 tablespoons of olive oil over medium heat and sauté onion and cook until translucent, about 2 minutes.
• Add jalapeño, carrots, and celery, and cook for 3 minutes, Add 1 chopped tomato and cook for an additional minute. Turn off heat, place sautéed ingredients in a bowl and set aside.
• To a blender add chipotle chiles, garlic, pepper, bouillon, tomatoes, and onion; and puree until smooth.
• Strain blended mixture until smooth and discard any tomato skins and chile peels.
• In the same stockpot heat additional 4 tablespoons of olive oil over medium heat and add strained mixture to stockpot and bring to a boil for 20 minutes.
• Meanwhile, in a separate pot bring water to a boil.
• Add boiled water, sautéed vegetables, fish, shrimp, bay leaves, and fish stock to the stock pot and bring to a boil, reduce heat and simmer for 10 to 15 minutes until fish is tender. Add cilantro during the last 5 minutes.
• Add salt to taste.

CALDILLO (NORTHERN NEW MEXICO-STYLE SOUP)

Steps:

• 1. Fry beef in a medium-sized saucepan at medium heat until browned. Add potatoes and continue to fry until potatoes are golden brown.
• 2. Add onions, water, seasonings,tomatoes and Chile.
• 3. Cover and simmer at low heat until potatoes are tender. Serve hot.

CALDILLO

Steps:

• 1. Cut meat into cubes ½"- ¾". Brown well in the oil (medium high heat). Add flour, onion & garlic & continue browning about 10 min.
• 2. Add remaining ingredients ~ Simmer 2-4 hrs.
• 3. GREAT on a cold winter day! *You can cut up any steak for this - even leftover steak works well, you just don't need to brown it, just begin where you add the flour, onion and garlic.

MOM'S CALDILLO

Steps:

• In large soup pot, brown meat and garlic in oil (or lard). Do not drain fat. Cover with 2 quarts of water and add Rotel and potatoes Bring to boil and then reduce heat to low and cover Cook 3 hours or until potatoes and meat are very tender. Check every 30 minutes or so and add additional water, as needed