Ingredients with Measurements:
- 1 lb. beef chuck roast, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 2 cups beef broth
- 2 cups water
- 2 potatoes, peeled and diced
- 1 tsp. cumin
- 1 tsp. oregano
- Salt and pepper to taste
- 2 tbsp. vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic and cook until softened, about 3-5 minutes.
4. Add the tomatoes, cumin, oregano, salt, and pepper and cook for another 5 minutes.
5. Add the beef broth and water and bring to a boil.
6. Reduce heat to low and simmer for 45 minutes.
7. Add the diced potatoes and simmer for another 15-20 minutes or until the potatoes are tender.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium-high heat for browning the beef
Low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat or beef sirloin.
- Vegetable oil can be substituted with olive oil or canola oil.
- Beef broth can be substituted with chicken broth or vegetable broth.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Use diced chicken instead of beef for a lighter version.
- Add a can of drained and rinsed black beans for a heartier soup.
Tips and tricks:
- Brown the beef in batches to avoid overcrowding the pot.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking.
- Adjust the seasoning to your taste by adding more or less salt and pepper.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Sour cream
Pairings:
- Cornbread
- Tortilla chips
- Crusty bread
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer it for a longer time to reduce the liquid.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Caldillo de Perro is a traditional Chilean soup that originated in the coastal region of the country.
Flavor profiles:
- Savory
- Hearty
- Spicy
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian