Recipe

Caldillo - Little Pot - Mexican Beef Stew Recipe

	Rahamby / All my dishes 1 year, 11 months ago Inspired by serving lady on "employees' recipe day" at Luby's, S. Post Oak, Houston, TX, c.1995. Prep:20m Cook:90m Servings:6	Rahamby
	authentic mexican home cooking stews

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Ingredients

2 Pounds Round Or Chuck Steak, Cubed

3 Tbsp. Oil

2-3 Med. Anaheim (aka Caribe) Peppers, sliced or chopped thin

1 Med Onion, Chopped Coarsely

1/2 tsp. Cumin Powder

1/2 tsp. Chile Powder

1 10 oz. Can Ro-tel Tomatoes

1 4 oz. Can Diced Green Chilies

To Taste Dried/crushed Red Pepper

1 8 oz. Can Tomato Sauce

To Taste Salt & Pepper

Water

2 Med. Potatoes, Diced

2 to 3 cups Sweet corn, preferably the frozen

Directions

- Brown meat in oil - do not drain.

- Add remaining ingredients, except potatoes.

- Add enough water to cover.

- Simmer, covered, for 45 minutes.

- Add potatoes, and additional water to cover, if necessary.

- Simmer another 30-45 minutes, or until liquid is cooked down to resemble a stew rather than a soup. (You may want to raise heat and uncover to cook down faster).

- Add the sweet corn late.

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