Ingredients with Measurements:
- 1 lb. beef stew meat, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 2 Anaheim chilies, chopped
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 cups beef broth
- 1 can (15 oz.) pinto beans, drained and rinsed
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the pot over medium-high heat and add the beef. Cook until browned on all sides, about 5-7 minutes.
2. Add the onion, garlic, tomatoes, and Anaheim chilies. Cook until the vegetables are softened, about 5-7 minutes.
3. Add the cumin, paprika, salt, and black pepper. Stir to combine.
4. Pour in the beef broth and bring to a boil. Reduce heat to low and simmer for 1 hour, stirring occasionally.
5. Add the pinto beans and cook for an additional 10-15 minutes, until heated through.
6. Stir in the cilantro and remove from heat.
7. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
Medium-high heat for browning the beef, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat: 10g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Beef stew meat can be substituted with chicken or pork.
- Anaheim chilies can be substituted with poblano or jalapeño peppers.
- Pinto beans can be substituted with black beans or kidney beans.
Variations:
- Add potatoes or carrots for a heartier stew.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add a can of diced green chilies for extra flavor.
Tips and tricks:
- Browning the beef before adding the vegetables adds extra flavor to the stew.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pot while cooking.
- Taste and adjust seasoning as needed.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a lime wedge on the side.
Garnishes:
Chopped cilantro, diced avocado, or shredded cheese.
Pairings:
Serve with warm tortillas or crusty bread.
Suggested side dishes:
Mexican rice, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the stew is too thick, add more beef broth or water to thin it out. If it's too thin, let it simmer for a bit longer to thicken.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Caldillo de Perro is a traditional Mexican stew that originated in the northern state of Chihuahua.
Flavor profiles:
Savory, slightly spicy, and hearty.
Serving suggestions:
Serve with lime wedges on the side for squeezing over the stew.
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Region: Mexican