Debs Caldillo Mexican Ground Beef Stew Food

DEB'S CALDILLO (MEXICAN GROUND BEEF STEW)

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.

ZOO-TOSOPY (PARAGUAYAN GROUND BEEF STEW)

Steps:

• Place beef in a large pot or Dutch oven.
• Add water and stir until blended.
• Bring to a boil, cover, and simmer for about 10 minutes.
• Meanwhile, heat oil in a skillet.
• Saute onions, tomatoes, and bananas for about 5 minutes.
• Add to beef mixture.
• Add salt, pepper and rice.
• Cover and simmer 30 minutes.

SEASONED MEXICAN GROUND BEEF - OAMC

Steps:

• In Dutch oven or 12 inch skillet, cook ground beef over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.
• Reduce heat to medium. Stir in seasoning mix. Cook 5 minutes or until flavors are blended, stirring frequently. Cool 5 minutes.
• Spoon beef onto wax-lined 15x10x1 inch baking pan, breaking apart as necessary. Freeze about 1 hour or until firm, stirring once.
• Divide mixture into resealable quart-sized freezer plastic bags with about 2 cups in each. Seal bags; label. Freeze up to 2 months.

MILD MEXICAN GROUND BEEF

Steps:

• In a large skillet, saute onions and garlic in olive oil until soft and clear.
• Do not brown.
• In a small bowl, mix together spices and flour.
• When onions and garlic are cooked through, add ground beef to the pan.
• Immediately add flour/spice mixture and mix completely with the meat in the skillet.
• Add tomato sauce and water, and stir well to incorporate.
• Simmer over medium-low heat for 20 minutes.
• Serve in taco shells or tortillas.

CALDILLO (NEW MEXICAN GREEN CHILE STEW)

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.

GROUND BEEF BISCUIT STEW

Steps:

• In a skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in tomatoes, mixed vegetables, and tomato sauce.
• Transfer to a greased 11x7x2 baking dish. Cover and bake at 400 for 15 minutes.
• Biscuits: In a bowl, combine flour and baking powder. Cut in the shortening until mixture resembles coarse crumbs.
• With a fork stir in milk and mustard until a soft dough forms. Add 6 tablespoons chesse.
• Drop by tablespoons onto stew. Bake for 15-20 minutes and sprinkle with remaining cheese.

CALDILLO -- SOUTH OF THE BORDER STEW

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

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.

MEXICAN GROUND BEEF STEW

Steps:

• Stew: cook beef.
• add all ingredients to large pot.
• simmer on low for 2 hours.
• serve in individual bowls with cheese and tortilla strips on top.
• Tortilla strips: slice tortillas in thin strips and fry in oil.