1.31.2011

Caldio: Mexican Beef Stew




My first experience with Caldio, a lovely long simmered green chile beef stew, came from my husbands grandmother. Or grandmothers, as we like to say. His maternal grandmother is a twin, we love the grandmothers Leta and Lena and count them both as our grandmothers or great-grandmothers. They are fabulous cooks and make chiles rellanos that can make you cry, if you're feeling vulnerable that is. This was my first taste of their cooking, I didn't know what to expect, and I was completely delighted with it.

I finally decided to take a crack at making my own version of Caldio. This is pretty darn close and pretty damn tasty. You could easily substitute cut stew meat to speed up the process but don't cut down on the cooking time, the stew meat needs to simmer and get tender. Also a quick note on the heat of the chiles, if you like it hot please do use hot chiles and hot salsa to your liking.

Caldio
1-2 pounds chuck roast
2 TBSP cooking oil
1 medium onion, chopped
2 cloves of garlic, crushed and minced
1/4 cup cold coffee
8 cups water-more as needed
1 teaspoon salt
12 ounces of salsa, mild
2 pounds potatoes, cut to bite size--I used the last of my homegrown potatoes so I had red and white potatoes
8 ounces of mild green fire roasted chiles
1 bunch of cilantro, stems removed,
juice of half of a lemon
green onion tops--for garnish

cut the chuck roast into bite size pieces, pat dry
allow to dry while heating the oil
heat the oil over medium high heat in a 4 quart dutch oven
add the dried meat in batches, browning each batch quite well
when the last batch is almost done browning add the onions
cook for about 5 minutes or so
then add the garlic, cook and stir for a minute more
add all the meat back to the pot
then add the coffee and water to deglaze the pan
scrape all the good browned bits up, add the salt then cover and simmer for 2-3 hours
check on the meat occasionally making sure it never cooks dry, add more water as needed
after the meat has stewed for several hours and is nice and tender add the salsa and the potatoes
add more water as needed to cover the potatoes
chop the chiles and finely chop the cilantro
add them both to the soup
simmer for another hour
add the lemon juice and taste for salt, add more as needed
serve with chopped green onion snipped over the top


love in bowl


Peace and Love--


6 comments:

  1. OH YUM...perfect for the snow storm headed our way.

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  2. Beautiful recipe and exquisite photo Laura! I've gotta try this!

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  3. This soup looks divine! It is my type of meal. I am soooooo going to make this for the brood. :)

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  4. Thanks for sharing this with Friday Firsts and reminding me to bookmark it!

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  5. O, this sounds heavenly! I must try it this weekend!

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