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Caldillo (Mexican Stew) Recipe

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This recipe for Caldillo (Mexican Stew) is from The Kohler Family Generational Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. lean Round Steak (cut into cubes)
1 large onion, diced
2 cloves garlic, minced
2 T. olive oil
Salt & Pepper
Water
2-3 large potatoes, diced
1 large can crushed tomatoes
1 small can El Pato Mexican tomato sauce (hot)
Flour tortillas
Directions:
Directions:
Brown the meat, onions and garlic in oil. Add enough water to cover the meat and simmer till tender (about 1 hr). Add the potatoes and continue to simmer until potatoes are tender (about 1/2 hr).

Add the tomatoes and depending on how spicy you like it, 1/2 to 1 can of the Mexican tomato sauce. Salt & pepper to taste. Heat tortillas and use for dipping in stew.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
Prep time is minimal. Simmering is what takes the longest, 1-2 hrs.
Personal Notes:
Personal Notes:
This was a favorite dish for my family and I wish I could take the credit for this great stew, but the credit goes to my mother-in-law, Patricia Kohler. In fact she published it in her Pink Ladies Hospital Auxiliary Cookbook called "The Melting Pot" in 1974.

I did make a few changes over the years and added the Mexican sauce rather than chili sauce, gave it a spicier taste.

 

 

 

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