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Caldillo Durangueño, a Traditional Beef Stew from Durango, Mexico

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Caldillo Durangueño, a traditional beef stew from Durango, Mexico. Deep, robust, and full of delicious chile flavors in a tomato broth.  
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Caldillo Durangueño, a traditional beef stew from Durango, Mexico. Deep, robust, and full of delicious chile flavors. via @MamaMaggiesKitchen

The other day, I was working on a recipe for Caldillo Durangueño and needed the star ingredient – chile pasado. I was tied up at the house, and instead sent my husband (aka “My Gringo”) and my freckled-face, redhead son to a Mexican market to buy it. When they couldn’t find the chiles, my husband asked one of the workers, but he didn’t speak much English. So, my Gringo asked him again but this time in Spanish. Guys, I wish I had been there. Not to help them communicate, but to see this native Mexican, non-English speaker’s face when my Gringo (accompanied by his redheaded son) start speaking Spanish, asking for a hard-to-find chile that is regional to Durango.

Durango, Durango, Mexico via @TurismoDurango
Catedral Basílica Menor de la Inmaculada Concepción. Durango, Durango, Mexico. Picture Courtesy of @TurismoDurango

Durango, Mexico. It has a special place in my heart, my friends. Most of my family still lives there, and up to just a few months ago, my dad also lived there. It’s what you think of when you think of Mexico – cowboy boots, sombreros, horses, and trucks. But it is also deep in history and traditions. A cathedral in the capital city of Durango, Durango where I had my quinceañera and where my parents got married. 500-year-old cobblestone streets and buildings that will make you think you’re in Paris, Madrid, or Florence. Caldillo Durangueño is probably the most famous dish to come from DGO. I’m sharing it with you, but I’m mainly publishing it for my son. That he may always be proud of coming from this gorgeous state and keep our family memories alive.

Chile Pasado via @MamaMaggiesKitchen

Caldillo Durangueño is not something you’ll find listed on the menu of a Mexican restaurant. You’ll mostly find this dish made by little abuelitas at home. I called several family members to get their recipes until I finally played with it enough to make my own version. Caldillo Durangueño must have chile pasado. Here’s the problem: It is hard to find chile pasado even in San Diego, California, and it’s expensive. Luckily, you just need a few. So, it’s worth the buy.

Sliced and Diced Roasted Poblano via @MamaMaggiesKitchen

Chile pasado is a poblano chile that has been roasted. The seeds and the stems have not been removed. Then dried. This chile is native to Durango and to the neighboring state of Chihuahua. Both claim ownership of this chile. Since I’m from Durango, I will say … Get your own chiles, Chihuahua! 🙂 If you can’t find it, use 2 more chile poblano. Roast, peel, and slice the poblano peppers. From here, cut them into smaller pieces to fit your spoon better.

Browned Beef via @MamaMaggiesKitchen

Cut the beef into large chunks. I used a lean top sirloin because it’s less fatty. You can also use chopped and ready-to-use beef stew meat that you find at the grocery store. Or chop up a beef roast like chuck roast. Brown and drain any excess fat.

Blended Tomato Mixture via @MamaMaggiesKitchen

In the meantime, make your tomato mixture. Blend until smooth. Add to the pot. See how it’s more of a pink color? That’s because the tomatoes are not cooked. It will develop a stronger red color as it simmers.

Tomato Sauce in Caldillo via @MamaMaggiesKitchen

Caldillo Durangueño is a Mexican stew full of deep, robust flavors and made with chiles. It’s a delicious bowl of comfort food from the beautiful state of Durango, Mexico. From my familia to yours, I hope you enjoy!

Caldillo Durangueño, a traditional beef stew from Durango, Mexico. Deep, robust, and full of delicious chile flavors. via @MamaMaggiesKitchen

 

Caldillo Durangueño, a traditional beef stew from Durango, Mexico. Deep, robust, and full of delicious chile flavors. via @MamaMaggiesKitchen

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4.8 from 5 votes

Caldillo Durangueño, a Traditional Beef Stew from Durango, Mexico

Caldillo Durangueño, a traditional beef stew from Durango, Mexico. Deep, robust, and full of delicious chile flavors in a tomato broth.  
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Cuisine: Mexican
Keyword: Authentic Mexican Food, Beef, Mexican food, Mexican recipe, Poblano Pepper, Soup
Servings: 6
Author: Maggie Unzueta

Ingredients

  • 2 tablespoons olive oil
  • 2 lbs beef chopped into 1-inch pieces
  • 1 tbspn Salt
  • 1 teaspoon pepper
  • 4 chile pasado toasted, cut lengthwise, deveined, and finely chopped
  • 4 poblano pepper roasted, skin removed, and sliced
  • 6 tomatoes diced
  • 1/2 onion diced
  • 2 garlic cloves
  • 1 tablespoon whole cumin
  • 8 cups beef broth divided

Instructions

  • In a large stockpot, heat up the oil.
  • Salt and pepper the beef.
  • Add the beef to the pot and brown on all sides.
  • Remove meat from pot and set aside.
  • Drain any excess fat.
  • Add the chile pasado and chile poblano to the pot.
  • Cook for 2 minutes. Stirring constantly.
  • In a blender, add tomatoes, onion, garlic, cumin and just enough beef broth to blend everything.
  • Blend until smooth.
  • Add the tomato mixture to the pot and stir to combine.
  • Let cook for 1 minute.
  • Return the meat to the pot.
  • Add the remaining beef broth.
  • Cover and simmer for 20 minutes.
  • Don’t forget to check for salt.
  • Serve and enjoy.

 

Caldillo Durangueño, a traditional beef stew from Durango, Mexico. Deep, robust, and full of delicious chile flavors. via @MamaMaggiesKitchen


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Caldillo Durangueño, a traditional beef stew from Durango, Mexico. Deep, robust, and full of delicious chile flavors. via @MamaMaggiesKitchen

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About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Comments

    • Maggie Unzueta says

      February 8, 2018 at 3:23 pm

      Yes. If you can’t find chile pasado, you can use more roasted poblano chile to make Caldillo Durangueño.
      Chile pasado is simply twice dried poblano chile. Hope you like this recipe!

      Reply

  8. Namcy says

    February 10, 2018 at 9:14 pm

    That loooks delicious! My parents are from Durango and I lived there during my middle school years. I make this dish but add potatoes, really yummy. I also live in San Diego and Durango always has a special place in my heart. Love your blog!

    Reply

  9. Luz says

    August 9, 2018 at 8:18 pm


    Just tried the Caldillo, also added potatoes. I used the tomatoes in chunks. Delicious.
    Thanks for the recipe almost like grandma’s cooking. 🙃

    Reply

  10. Esther luz says

    October 17, 2018 at 7:55 am

    Love your blog , am from Durango too and a Unzueta too love Chile pasado and make Chile’s rellenos with it

    Reply

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