caldillo aka southwest stew (sallye)

How To Make caldillo aka southwest stew (sallye)

• 1

  Cut steak into bite sized cubes and set aside. Cut anaheim peppers into thin strips, set aside. Peel and quarter onion and place in food processor Cut jalapenos in half, remove seeds and veins and place pepper pieces in food processor with onion. Pulse food processor just until onion and pepper is coarsely chopped.
• 2

  Place heavy saucepan or skillet over medium high heat. Pour oil into pan and when shimmering, add steak cubes. Brown meat on all sides, stirring frequently with wooden spoon to avoid burning or sticking.
• 3

  Do not drain oil or remove meat; just add the Anaheim and jalapeno pepper and the onion to the meat. Cook for a couple more minutes until onion and peppers are tender (but not brown)
• 4

  Add cumin, chili powder, paprika, red pepper flakes and stir in until blended with meat mixture. (This will just take a few seconds)
• 5

  Add Rotel tomatoes, tomato sauce, salt and pepper, and beef stock. Add enough water to completely cover the meat.
• 6

  Turn heat to low and simmer for 30-45 minutes, stirring frequently. Add water if necessary.
• 7

  Peel and cube potatoes into bite size pieces, add to meat mixture, also add 1 or 2 cups of water so meat and potatoes are completely covered. Continue to simmer another 30 -45 minutes or so until liquid has cooked down and thickened to a stew-like consistency. NOTE: If it is not thickening to suit your taste, throw in a pinch of instant mashed potatoes or cornmeal and stir until well blended and mixture begins to thicken. If it thickens too much for your taste, add a cup of water and stir until well blended into stew mixture.
• 8

  Serve while hot. Store leftovers in fridge. It is actually better the second day.
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