Caldillo Durangueño


Olive oil Beef chopped Salt Pepper Chile pasado Poblano pepper Tomatoes Onion Garlic Whole cumin Beef broth

Chop the poblano pepper


Roast, peel, and slice the poblano peppers. From here, cut them into smaller pieces to fit your spoon better.

Cook the beef


Cut the beef into large chunks, and season it with salt and pepper. In a large stockpot, heat up the oil. Add the beef and brown on all sides. Remove it from the pot and set aside.

Make the tomato sauce


In a blender, add tomatoes, onion, garlic, cumin and just enough beef broth to blend everything. Blend until smooth.

Add the tomato sauce


Add the tomato mixture to the pot and stir to combine. Let cook for 1 minute, then return the meat to the pot.

Serve and enjoy!


This Mexican stew is full of deep, robust flavors and made with chiles, a delicious comfort food from the beautiful state of Durango, Mexico.

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