Ingredients with Measurements:
- 1 pound beef stew meat, cut into small pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (4 ounces) diced green chilies, undrained
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
3. Add the chopped onion and garlic to the pot and cook until softened, about 3 minutes.
4. Stir in the ground cumin, dried oregano, salt, and black pepper.
5. Pour in the beef broth, diced tomatoes, and diced green chilies. Bring to a boil.
6. Reduce the heat to low and simmer for 1 hour, stirring occasionally.
7. Add the kidney beans to the pot and cook for an additional 10 minutes.
8. Stir in the chopped cilantro and green onions.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
5. Temperature:
Medium-high heat for browning the beef stew meat, then low heat for simmering.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 290
Total fat: 9g
Saturated fat: 2g
Cholesterol: 50mg
Sodium: 1090mg
Total carbohydrates: 26g
Dietary fiber: 8g
Sugar: 4g
Protein: 25g
Substitutions for ingredients:
- Ground beef or ground turkey can be substituted for the beef stew meat.
- Chicken broth or vegetable broth can be substituted for the beef broth.
- Diced tomatoes with green chilies can be substituted for the separate cans of diced tomatoes and diced green chilies.
Variations:
- Add diced potatoes or carrots to the pot for extra vegetables.
- Use different types of beans, such as black beans or pinto beans.
- Add a splash of lime juice or hot sauce for extra flavor.
Tips and tricks:
- Brown the beef stew meat in batches to avoid overcrowding the pot.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while cooking.
- Taste and adjust the seasoning as needed before serving.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the caldillo de perro in a pot over medium heat until heated through.
Presentation ideas:
Serve the caldillo de perro in individual bowls with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
Sour cream, chopped cilantro, sliced avocado, shredded cheese, or diced tomatoes can be used as garnishes.
Pairings:
Serve the caldillo de perro with warm tortillas or crusty bread for dipping.
Suggested side dishes:
A side salad or roasted vegetables would pair well with this dish.
Troubleshooting advice:
If the caldillo de perro is too thick, add more beef broth or water to thin it out.
Food safety advice:
Make sure the beef stew meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Caldillo de perro is a traditional Mexican beef stew that originated in the northern state of Chihuahua.
Flavor profiles:
This dish has a rich and savory flavor with a slight kick from the green chilies.
Serving suggestions:
Serve the caldillo de perro as a main dish for lunch or dinner.
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