CALDILLO
A hearty dinner ready in an hour! Enjoy this spicy soup featuring beef, tomatoes and potatoes - a tasty meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Spray 5-quart Dutch oven with cooking spray; heat over high heat. Spray beef with cooking spray. Add to Dutch oven; cook 3 minutes, stirring frequently. Add onion. Cook 5 minutes longer, stirring frequently, until liquid is evaporated and beef and onion are browned.
- Stir in water, tomatoes and cumin. Heat to boiling; reduce heat to medium. Cover; simmer 20 minutes. Add potatoes. Cover; simmer 10 minutes longer or until potatoes are tender. Remove from heat. Stir in cilantro.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Fiber 3 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 540 mg
CUBAN PICADILLO
Provided by Ingrid Hoffmann
Categories main-dish
Time 40m
Yield about 6 cups
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, and bay leaves and saute until onion is soft, stirring frequently, about 4 minutes.
- Add ground beef to skillet and cook until browned. Once the meat is browned, carefully away from the flame, tilt pan and remove excess fat with a large spoon.
- Add the white wine and stir for another minute. Then add the chopped cherry tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
- Serve warm:
- As a filling for empanadas or tacos
- Over white rice with fried plantains or black beans
- With a side salad and black beans
- To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.
INSTANT POT® CALDILLO
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
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
AUTHENTIC MEXICAN PICADILLO
Picadillo is a popular dish in most South American cuisines. It is made with lean ground beef (or can be made with ground turkey as well), tomatoes, potatoes, and other ingredients. This authentic recipe will bring the flavors of Mexico to your plate.
Provided by mytable_yourtummy
Categories World Cuisine Recipes Latin American Mexican
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
- Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
- Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.
Nutrition Facts : Calories 372.3 calories, Carbohydrate 23.5 g, Cholesterol 79.2 mg, Fat 19.6 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 6.3 g, Sodium 528.9 mg, Sugar 6.5 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.
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
PICADILLO
Steps:
- Begin by heating a medium Dutch oven over high heat. Add a tablespoon of olive oil and the ground beef; be sure to distribute it evenly throughout the pan. Allow to brown on the bottom without moving it for 5 minutes. As the meat begins to loose its red tint start mixing in onion, peppers, garlic, bay leaves and cumin. Let it cook for 7 minutes until the vegetables become translucent. Then add olives, almonds, raisins, tomato paste and parsley. Make sure to mix it thoroughly with a spoon so that the tomato paste is well incorporated. Season to taste with salt and pepper.
BEEF PICADILLO
One recipe for Beef and Tomato Base makes enough for this Beef Picadillo recipe as well as the Beef, Onion and Bacon Sauce with Bucatini later in the week.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Soak the currants in the sherry.
- Meanwhile, heat the butter in a Dutch oven or pot over medium heat. Add the garlic and onions, then season with salt and pepper. Sweat until the onions are very tender, then stir in the paprika and chili powder. Stir in the sherry and currants.
- Puree the peppers with 1 cup water until smooth, then add the pureed peppers to the Dutch oven with the tomato sauce. Stir in the almonds and the Beef and Tomato Base, then bring to a simmer and let the flavors combine a few minutes. Adjust the seasoning and remove from the heat.
- Cool and store for a make-ahead meal or serve immediately. Reheat over medium heat, garnish with parsley and pass chips for dipping and topping.
- Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.
CROCK POT CHILE VERDE STEW (CALDILLO)
I love this recipe. It is easy to put together and cooks while you are away. This recipe is a combination of several recipes I have used over the years. Serve this with either flour or corn tortillas for a wonderful meal. The heat depends on the heat of the chiles. I use long green mild chiles from Hatch, NM.
Provided by PaulaG
Categories Stew
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients, except for cilantro and jalapeno peppers, in a 6 quart crock pot.
- I prefer to use Yukon Gold potatoes, washed and skin left on.
- Stir to thoroughly combine the ingredients.
- Cover, turn on low and cook for approximately 5 to 6 hours or until meat and potatoes are almost tender.
- Add chopped cilantro, and if more heat is desired, the jalapeno peppers.
- Continue cooking an additional 30 minutes to 1 hour.
- Serve hot with tortillas of your choice.
- This is wonderful warmed over the next day.
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.
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- Coat beef with cooking spray. Cook beef in a large Dutch oven coated with cooking spray over high heat 3 minutes; stir in onion. Cook 5 minutes or until liquid evaporates and beef and onion are browned.
- Stir in 3 cups water, tomatoes, and cumin; cover and bring to a boil. Reduce heat to medium; simmer 20 minutes. Add potato; cover and simmer 10 minutes or until potato is tender. Remove from heat; stir in cilantro, if desired.
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