What is Beef Caldillo? An Authentic Mexican Beef Stew Recipe

Beef caldillo, also known as caldo de res, is a hearty Mexican beef stew that is rich, flavorful, and incredibly satisfying. This stew features tender chunks of beef simmered in a sauce of tomatoes, chilies, and Mexican spices. Potatoes are also added to the stew to soak up all of the delicious flavors.

Caldillo is a popular comfort food in Mexico that is served both at home and in restaurants. It likely originated as a peasant dish using economical ingredients like beef, tomatoes, potatoes and spices. Over time it has become a beloved staple of Mexican cuisine.

Ingredients in Caldillo

The key ingredients that go into an authentic beef caldillo are

• Beef – Usually chuck roast or stew meat cut into 1-inch cubes. You can also use sirloin or round.

• Onions – Diced yellow onions provide aromatics.

• Garlic – Minced garlic adds rich flavor.

• Tomatoes – Canned diced tomatoes, Rotel diced tomatoes with green chilies, or fresh tomatoes.

• Broth – Beef broth or chicken broth.

• Potatoes – Yukon Gold or russet potatoes cut into 1-inch cubes.

• Spices – Chili powder, cumin, oregano, salt and pepper.

• Cilantro – Chopped cilantro for garnish.

• Lime wedges – Lime juice brightens up the flavor.

The tomatoes and broth create a rich, red sauce flecked with beef and potatoes. Mexican spices like cumin and oregano add warmth, while the potatoes provide heartiness. Cilantro and lime give it a fresh finish.

How to Make Caldillo – Step by Step

Making authentic beef caldillo is easy. Just follow these simple steps:

1. Sear the beef. Heat oil in a large pot over medium-high heat. Add the cubed beef and cook until browned on all sides. This adds great flavor.

2. Sauté the aromatics. Add the diced onions and garlic. Cook for 2-3 minutes until the onions soften.

3. Simmer. Add the tomatoes, broth, potatoes, and spices. Bring to a boil then reduce heat and simmer for 1 1/2 to 2 hours.

4. Adjust seasonings. Taste and add more salt, pepper or spices if desired.

5. Finish and serve. Ladle the hot stew into bowls. Garnish with cilantro and serve with lime wedges. Enjoy with warm tortillas!

The long simmering time allows the flavors to develop and the meat to become fall-apart tender. The potatoes will soak up the rich tomato-chili broth as it thickens.

Tips for the Best Caldillo

• Choose a flavorful cut of beef such as chuck roast or stew meat. Trim off excess fat.

• Cut the beef and potatoes into uniform 1-inch cubes so they cook evenly.

• Use good quality broth for the best flavor. Homemade is ideal but store-bought works too.

• For spicier stew, use hot salsa or diced tomatoes with hot chilies. For milder, use plain diced tomatoes.

• Add a tablespoon of tomato paste for richer color and flavor.

• Stir occasionally to prevent sticking or burning on the bottom.

• Let it simmer until the beef is fork tender – at least 1 1/2 hours.

• Add more broth or water if the stew gets too thick.

• Serve with warm corn or flour tortillas, queso fresco, diced onions, cilantro and lime wedges.

Variations on Caldillo

While the basic recipe stays the same, there are many ways to put your own spin on caldillo:

• Use a mix of beef and pork for richer flavor.

• Add beans – pinto, black or kidney beans work well.

• Stir in corn kernels or diced zucchini in the last 30 minutes.

• For smoky flavor, use chipotle chilies in adobo sauce.

• Replace some of the broth with Mexican beer.

• Garnish with avocado slices or crema instead of cilantro.

• Mix in roasted green chilies for more depth.

• Top with crispy fried tortilla strips.

• Serve over rice along with the tortillas.

• Make it in a slow cooker on low for 8-10 hours.

The possibilities are endless! Adjust the ingredients to suit your tastes.

History and Origins of Caldillo

Like many classic Mexican dishes, caldillo has humble peasant origins. It was likely first created as a way for families to stretch inexpensive ingredients like beef, potatoes and tomatoes into a hearty, filling meal. The spices were also very accessible.

Over time,Immigrants brought this stew north of the border to become popular in Tex-Mex cooking. It is still common to find caldillo or “Mexican beef stew” on menus throughout Texas and the American Southwest.

While the dish has evolved, the core ingredients and cooking method remain unchanged. Caldillo is all about letting the fresh, simple flavors of beef, tomatoes and spices shine through.

Why Caldillo Makes Such a Great Stew

There are several reasons why caldillo has become such a beloved staple of Mexican home cooking:

Hearty and satisfying – The tender beef, soft potatoes and rich broth make it very hearty and filling. A perfect cold weather meal.

Flavorful – The spices, tomatoes and lime lift the flavors beyond just beef and potatoes. You get a depth of Mexican flavor.

Budget-friendly – Using economical ingredients like beef stew meat or chuck roast keeps it affordable.

Easy to make – Simple ingredients and hands-off simmering time make caldillo an easy weeknight dinner.

Versatile – It can be adapted in endless ways while staying delicious. Add different meats, veggies, beans or salsas.

Nutritious – Packed with protein, vitamins, minerals and fiber from the meat, tomatoes, potatoes and spices.

Comforting – The rich aroma and flavors bring warmth and comfort, like a big hug from grandma!

Caldillo brings all the satisfying flavor and nourishment of classic beef stew alive with vibrant Mexican spices and aromatics. This recipe is well worth adding to your regular dinner rotation.

How to Store and Reheat Leftover Caldillo

One of the bonuses of making caldillo is having delicious leftovers for days. Here are some tips for storing and reheating it:

• Let the stew cool completely before storing. Transfer to airtight containers.

• Store in the refrigerator for up to one week.

• Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheat individual portions in the microwave on Medium power until hot, 4-6 minutes.

• For the best flavor, reheat gently on the stovetop over low heat, stirring occasionally.

• Add a splash of broth or water to the pot if it seems too thick.

• Garnish with fresh cilantro before serving.

With proper storage, the rich flavors in caldillo improve over time. The beef absorbs more of the sauce flavor. Just remember to reheat gently to preserve the texture.

Enjoy Authentic Caldillo at Home!

Beef caldillo is the ultimate comforting Mexican beef stew. Slow simmering inexpensive but flavorful ingredients creates a satisfying soul-warming dish. The aroma of tomatoes, spices and meat filling the kitchen is mouthwatering.

While traditional in nature, caldillo is also highly customizable. Have fun tweaking the ingredients to make it your own. Just keep the classic technique of gently simmering the beef until tender.

For an easy yet special family meal, whip up a batch of caldillo. Serve it with warm tortillas, lime wedges and some cold cervezas for a taste of authentic Mexico right at home. ¡Buen provecho!