Durango Beef Stew (Caldillo Duranguense)
Authentic Durango caldillo with chile pasado, beef and potatoes. Hearty high-protein northern Mexican stew perfect for cold evenings.
30mPrep
90mCook
6Servings
510Calories
44gProtein
Ingredients
- beef chuck, cubed
- dried green chile (chile pasado)
- tomatoes
- potatoes
- onion
- garlic
- beef broth
- vegetable oil
- cumin
Ingredients
- 800 g beef chuck, cubed
- 6 units dried green chile (chile pasado)
- 300 g tomatoes
- 400 g potatoes
- 150 g onion
- 5 cloves garlic
- 500 ml beef broth
- 30 ml vegetable oil
- 3 g cumin
Instructions
- Soak dried green chiles in hot water 20 min, peel and slice.
- Brown beef cubes in oil in batches.
- Sauté onion and garlic, add tomato, cook until softened.
- Add beef, green chiles, broth and cumin.
- Simmer 1 hour until beef is tender.
- Add cubed potatoes, cook 20 min more.
- Season and serve with flour tortillas.