Beef Caldillo Stew

Explore Regional Dishes

Beef Caldillo Stew

Cooking Directions

In a large saucepan, saute stew meat and onions in oil. Add the diced tomatoes, HERDEZ® Salsa Casera, HERDEZ® Salsa Verde, chicken broth, salt, pepper, garlic powder and ground cumin. Cover and simmer over low heat until the meat is tender, about 1 1/2 hours. During the last 30 minutes of cooking, add the diced potatoes. To serve, spoon stew into warm bowls and serve with warm flour tortillas on the side.

Ingredients:

  • 3 pounds beef stew meat
  • 1 large yellow onion, diced
  • 2 tablespoons olive oil
  • 1 (14.5-ounce) Mexican-style diced tomatoes
  • 1 cup HERDEZ® Salsa Casera
  • 1 1/2 cups HERDEZ® Salsa Verde
  • 1 cup prepared chicken borth or prepared bouillon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 pounds potatoes, peeled and diced
  • Manny's® 8 inch Whole Wheat flour tortillas