Thursday, May 3, 2012

Beef Caldillo Stew Recipes

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  • 3 pounds beef stew meat
  • 1 large yellow onion, diced
  • 2 tablespoons olive oil
  • 1 (14.5 ounce) can Mexican-style diced tomatoes
  • 1 cup Herdez® Salsa Verde
  • 1 cup prepared chicken broth 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
  • (8 inch) flour tortillas


  1. 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.
  2. 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.