Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into small cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup water
- 2 large tomatoes, chopped
- 2 Anaheim chiles, seeded and chopped
- 2 jalapeño peppers, seeded and chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large Dutch oven or heavy pot with a lid
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven over medium-high heat.
2. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef from the pot and set it aside.
3. Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes.
4. Add the minced garlic and sauté for another minute.
5. Sprinkle the flour over the onions and garlic and stir well to combine.
6. Pour the beef broth and water into the pot and stir well to combine.
7. Add the chopped tomatoes, Anaheim chiles, jalapeño peppers, oregano, cumin, salt, and pepper to the pot and stir well to combine.
8. Return the beef cubes to the pot and stir well to combine.
9. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
10. Simmer the caldillo de perro for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
11. Serve the caldillo de perro hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium-high heat for browning the beef, then low heat for simmering the caldillo de perro.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 10g
Protein: 28g
Sodium: 650mg
Substitutions for ingredients:
- You can use pork or chicken instead of beef.
- You can use any type of chile peppers you like, depending on your preferred level of spiciness.
- You can use canned tomatoes instead of fresh tomatoes.
Variations:
- You can add potatoes, carrots, or other vegetables to the caldillo de perro for a heartier meal.
- You can use beer instead of beef broth for a richer flavor.
- You can add a can of black beans or pinto beans to the caldillo de perro for extra protein and fiber.
Tips and tricks:
- Browning the beef cubes before simmering them in the sauce will give them a nice crust and enhance their flavor.
- If the sauce is too thin, you can thicken it by adding a slurry of cornstarch and water.
- If the sauce is too thick, you can thin it by adding more beef broth or water.
Storage instructions:
- Store the leftover caldillo de perro in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the caldillo de perro for up to 3 months.
Reheating instructions:
- Reheat the caldillo de perro in a pot over low heat, stirring occasionally, until it is heated through.
Presentation ideas:
- Serve the caldillo de perro in individual bowls, garnished with fresh cilantro leaves.
- You can also serve it with a side of rice, tortillas, or crusty bread.
Garnishes:
- Fresh cilantro leaves
- Sliced avocado
- Sour cream
- Shredded cheese
Pairings:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
- Roasted vegetables
Troubleshooting advice:
- If the beef is tough, it may need to simmer for longer until it becomes tender.
- If the sauce is too spicy, you can add a dollop of sour cream or a squeeze of lime juice to balance the flavors.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store the leftover caldillo de perro in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Caldillo de perro is a traditional Mexican stew that originated in the northern state of Sonora.
- It is typically made with beef, chile peppers, tomatoes, and spices, and is served with rice or tortillas.
Flavor profiles:
- Caldillo de perro is a spicy and savory stew with a rich tomato-based sauce and tender chunks of beef.
Serving suggestions:
- Serve the caldillo de perro with a side of rice, tortillas, or crusty bread.
- You can also garnish it with fresh cilantro leaves, sliced avocado, or shredded cheese.
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Region: Mexican