This dish pairs well with flour tortilla:
New Mexico’s Version of Caldo
A simplified, passed down recipe.
Cookware & Appliances Needed
- Stovetop or Hot plate
- 5 quart saucepan
- Wooden spoon
- Cutting board
- Knife of choice
Ingredients
- Beef sirloin- 2.5-3 lbs
- Beef tallow- 1 TSP
- Medium white sweet onion – 1 whole
- Medium red potatoes- 6 whole
- Garlic powder- 1/2 TSP
- All purpose flour – 1/2 TSP
- Water – 6 cups
- Salt
- Pepper
Instructions
PREP
- Wash and dry beef sirloin. Then cut into cubes (aim for 1-2″ thick sections).
- Wash and dry all produce.
- Peel the outer layer of the medium white sweet onion. Cut the bottom and top portions, then dice.
- Peel the outer layer of the red potatoes, then cut into cubes.
LET’S COOK
- In a 5 quart sauce pan, over medium heat, add beef tallow and sauté the diced white sweet onion.
- Once onions are translucent, add the beef sirloin.
- When the beef sirloin is browned on both sides (typically takes approximately 15 minutes), add the all purpose flour.
- Give a good stir, then add water.
- Add the potatoes and bring to a simmer over low heat, with the lid slightly ajar.
- Once the meat is cooked and the potatoes have soften, add salt and pepper to taste.
- Best served with a side of flour tortilla and topped with diced roasted Hatch Green Chiles.
- Enjoy!
