Bowl of Beef Caldillo Stew
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Beef Stew Caldillo


Myan   -   Carne en Caldillo
Makes:
Effort:
Sched:
DoAhead:  		 3 #
***
3-1/2 hrs
Yes		 A delicious and satisfying stew with lots of Beef and Vegetables. This recipe can be made ahead and reheats well.




1-1/2
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1-1/4
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4
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Beef, Lean (1)
-- Aromatics
Tomatoes
Onion
Garlic
Chile Dulce (2)
Chili (3)
Tomato Sauce (4)
-- Vegies
Chayote (5)
Squash (6)
-- Seasonings
Allspice
Oregano, dry (7)
Thyme, dry
Yerba Buena (8)  
Salt
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Olive Oil
Recado Rojo (9)
Water
-- Accompany
Radishes
Cilantro
Bitter OJ (10)
-- Serve With
Steamed Rice (11)  
Do Ahead   -   (1-3/4 hrs - 45 min work)
  1. Prepare RECADO ROJO if not already on hand (see Recado Rojo) (30 min).
  2. Cut BEEF into 1 to 1-1/2 inch chunks. Place in a saucepan with Water to cover well. Bring to a boil for 1 minute. Pour into a clean sink and rinse off the sludge. Clean the pan and return the Beef with Water to cover. Bring to a boil and simmer until tender (45 to 1-1/4 hrs depending on cut).
Prep   -   (1-1/2 hrs)
  1. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop coarse.
  2. Cut ONION into quarters lengthwise, and slice crosswise about 1/8 inch wide. Crush GARLIC and chop small. Add all to Tomatoes.
  3. Dice CHILIS very small. Mix with Tomatoes.
  4. Peel CHAYOTE and dice about 1/4 inch. Dice SQUASH about 1/4 inch. Mix.
  5. Grind ALLSPICE and mix all Seasonings items.
  6. For Accompany: Dice RADISHES about 1/4 inch. Chop CILANTRO small. Squeeze ORANGE JUICE. Mix all.
Run   -   (2 hrs)
  1. In a spacious sauté pan (3-1/2 qt) heat Oil. Stir in Aromatics mix and cook stirring often until Tomatoes are soft.
  2. Stir in Beef and Seasonings mix for 2 minutes.
  3. Mix Recado Rojo with 1/2 cup Water and stir into the pan.
  4. Stir in Vegies mix. Bring to a boil. Cover and simmer until Chayote is tender, about 20 minutes.
  5. Serve with steamed Rice, and a bowl of the Accompany with a spoon.
NOTES:

  1. Beef:

      Weight is after removing excess fat and membranes. I prefer shoulder for faster cooking, but round, or any other stewing cut can be used.

  2. Chili Dulce:

      The large "no heat" green Chili Dulce of Yucatán is not available except there. I use a 3 ounce green Anaheim with the seeds and veins scraped out. 1/2 cup Green Bell Pepper has also been suggested.

  3. Chili Xcatic:

      Unavailable outside the Yucatán. Use Güero [Goldspike, Caribe] or Banana Pepper For details see Mexican Chilis.

  4. Tomato Sauce:

      This is not called for in the recipe, but I include it to make up for our chronically deficient tomatoes. My favorite is Faraon Spanish Style. Other simple sauces will also work, but some, like Goya, include Water as the top ingredient.

  5. Chayote:

      This "Squash" is commonly available in most of the world under various names. For details see our Chayote page.

  6. Squash:

      Mexican Squash is preferred, but Zucchini would do. This "Squash" is commonly available in most of the world under various names. For details see our Squash page.

  7. Oregano:

      Central American recipes often call for Mexican Oregano, leaves from a kind of Verbena. Here in North America, it is not much available, so regular Oregano will have to do.

  8. Yerba Buena

      This is an ambiguous name, referring to various members of the Mint family, often Spearmint. In Central America it may be Bergamot Mint. In North America, our regular dried mint (Spearmint) will do fine. For details see our Herbs page.

  9. Recado Rojo:

      This is the most important seasoning paste in the Yucatán region. It is easily made by our recipe Recado Rojo

  10. Bitter Orange Juice:

      Bitter Oranges [Sour Oranges] are very seasonal. If out of season and you have no frozen juice, use 1/2 Orange Juice and 1/2 Lemon Juice, or, for more accurate 1/2 Orange Juice, 1/4 Lemon Juice and 1/4 Lime Juice. For details see our Bitter Orange page.

  11. Rice:

      Rice grown in Central America (not much) and rice imported is all Long Grain indica varieties. Thai Jasmine rice will work fine.
  12. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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