Caldillo - Little Pot - Mexican Beef Stew |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Inspired by serving lady on employees' recipe day at Luby's, S. Post Oak, Houston, TX, c.1995. Ingredients:
2 pounds round or chuck steak, cubed |
3 tbsp. oil |
2-3 med. anaheim (aka caribe) peppers, sliced or chopped thin |
1 med onion, chopped coarsely |
1/2 tsp. cumin powder |
1/2 tsp. chile powder |
1 10 oz. can ro-tel tomatoes |
1 4 oz. can diced green chilies |
to taste dried/crushed red pepper |
1 8 oz. can tomato sauce |
to taste salt & pepper |
water |
2 med. potatoes, diced |
2 to 3 cups sweet corn, preferably the frozen |
Directions:
1. - Brown meat in oil - do not drain.
2. - Add remaining ingredients, except potatoes.
3. - Add enough water to cover.
4. - Simmer, covered, for 45 minutes.
5. - Add potatoes, and additional water to cover, if necessary.
6. - Simmer another 30-45 minutes, or until liquid is cooked down to resemble a stew rather than a soup. (You may want to raise heat and uncover to cook down faster).
7. - Add the sweet corn late.
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