Ingredients with Measurements:
- 1 pound of beef chuck, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of beef broth
- 1 can of diced tomatoes (14.5 oz)
- 1 can of corn (15 oz)
- 1/4 cup of fresh cilantro, chopped
- Lime wedges for serving
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3-5 minutes.
4. Add the ground cumin, dried oregano, paprika, salt, and black pepper to the pot and stir to combine.
5. Pour in the beef broth and diced tomatoes, and bring the mixture to a boil.
6. Reduce the heat to low and let the caldillo simmer for 30-40 minutes, or until the beef is tender.
7. Add the can of corn to the pot and let it cook for an additional 5-10 minutes.
8. Stir in the chopped cilantro and remove the pot from the heat.
9. Serve the caldillo de perro with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Medium-high heat for browning the beef cubes, then low heat for simmering the caldillo.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 320
Fat: 18g
Carbohydrates: 18g
Protein: 23g
Sodium: 1020mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- You can use chicken broth instead of beef broth.
- Fresh diced tomatoes can be used instead of canned.
- You can use frozen corn instead of canned.
Variations:
- Add diced potatoes to the caldillo for a heartier meal.
- Use ground beef instead of beef cubes.
- Add a diced jalapeno pepper for some heat.
Tips and tricks:
- Make sure to brown the beef cubes well to develop a rich flavor.
- If the caldillo is too thick, add more beef broth or water to thin it out.
- Serve with warm tortillas or crusty bread to soak up the broth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the caldillo in a pot over medium heat until heated through.
Presentation ideas:
Serve the caldillo in individual bowls with a lime wedge on the side.
Garnishes:
Chopped fresh cilantro, diced avocado, or shredded cheese can be used as garnishes.
Pairings:
Serve with a side of rice or beans for a complete meal.
Suggested side dishes:
Mexican rice, refried beans, or a simple green salad would pair well with this caldillo.
Troubleshooting advice:
- If the caldillo is too thin, let it simmer uncovered for a few more minutes to reduce the liquid.
- If the beef is tough, let it simmer for a longer period of time until it becomes tender.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Caldillo de perro is a traditional Mexican soup that originated in the state of Sonora. It is typically made with beef, potatoes, and a variety of spices.
Flavor profiles:
This caldillo has a rich and savory flavor from the beef and spices, with a slight sweetness from the corn.
Serving suggestions:
Serve the caldillo with warm tortillas or crusty bread for a hearty and satisfying meal.
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