Caldillo -- South of the Border Stew |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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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 Ingredients:
1 lb beef, cubed (chuck roast works well) |
1/2 cup onion, diced |
bacon drippings |
1 cup tomato, seeded & diced |
1/2 cup ancho chili, roasted skinned, seeds removed |
2 cups beef stock |
1 teaspoon salt |
1 teaspoon pepper |
1 tablespoon garlic, minced |
2 teaspoons ground cumin |
1 lb potato, cubed |
1 cup carrot (diced) |
Directions:
1. Sauté the beef and onions in the bacon drippings.
2. Add tomatoes, sliced green chilies, stocks and seasonings.
3. Cook over low heat until meat is tender (about two hours).
4. Add cubed potatoes and carrots during last 30 minutes.
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