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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 Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Dinner
Cuisine:
Mexican
Servings:
6
Calories:
507
kcal
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
½
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.
Notes
In the meantime, make your tomato mixture. Blend until smooth.
Nutrition
Calories:
507
kcal
|
Carbohydrates:
13
g
|
Protein:
32
g
|
Fat:
36
g
|
Saturated Fat:
13
g
|
Cholesterol:
107
mg
|
Sodium:
2260
mg
|
Potassium:
1139
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
1616
IU
|
Vitamin C:
125
mg
|
Calcium:
84
mg
|
Iron:
5
mg