I learned to make this while visiting a friend in El Paso. I've seen it spelled a few different ways - Caldeo, Caldio, Caldillo. But no matter how you spell it it spells DELICIIOUS!
Ingredients:
2 lbs Beef Roast, cut into pieces
2 TBSP cooking oil
1 medium onion, chopped
2 cloves of garlic, crushed and minced
1/4 cup cold coffee (optional)
8 cups water-more as needed
1 teaspoon salt
1/2 teaspoon of pepper
2 pounds potatoes, cut to bite size
8 Green Chilies, roasted, peeled and chopped
3/4 Cup of Taco Sauce
Butter
Tortillas or Crusty Bread
Directions:
Heat the oil over medium high heat in a 4 quart dutch oven. Add the meat in batches, browning each batch quite well. When the last batch is done browning remove and allow to drain. Add the onions. Cook for about 5 minutes or so then add the garlic, cook and stir for a minute more. Add all the meat back to the pot, then add the coffee and water to deglaze the pan. Scrape all the good browned bits up. Add the salt and pepper then cover and simmer for 2 hours. Check on the meat occasionally making sure it never cooks dry, add more water as needed to keep a soupy consistency. After the meat has stewed for several hours and is nice and tender add the taco sauce and the potatoes. Add more water as needed to cover the potatoes. Chop the chilies and
add to the soup. Simmer for another hour. Ladle soup into bowls along with a teaspoon of butter. Serve with flour tortillas or thick crusty home baked bread.
Showing posts with label Garlic. Show all posts
Showing posts with label Garlic. Show all posts
Stuffed Chicken Divan with a Sherry Dijon Sauce
This recipe is from the Food Network Kitchens, and it looked really delicious so I am going to try it!
Ingredients:
Cooking spray
2 cups (4 ounces) fresh broccoli florets
1/2 cup (2 ounces) grated Gruyere cheese
1 clove garlic, finely chopped
4 (6 to 8-ounce) boneless skinless chicken breast halves
2 teaspoons olive oil
2 teaspoons chopped fresh thyme
Ingredients:
Cooking spray
2 cups (4 ounces) fresh broccoli florets
1/2 cup (2 ounces) grated Gruyere cheese
1 clove garlic, finely chopped
4 (6 to 8-ounce) boneless skinless chicken breast halves
2 teaspoons olive oil
2 teaspoons chopped fresh thyme
Corned Beef Hash with Poached Eggs
Ingredients:
2 cups roughly chopped boiled red-skinned potatoes
2 cups diced cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon whole-grain mustard
1/4 teaspoon dried thyme
pinch nutmeg
pepper
1/4 cup plus 1 tablespoon butter
2 cups roughly chopped boiled red-skinned potatoes
2 cups diced cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon whole-grain mustard
1/4 teaspoon dried thyme
pinch nutmeg
pepper
1/4 cup plus 1 tablespoon butter
New Mexican Chili Verde
Ingredients:
2 teaspoons olive oil
1/2 pound pork loin — cut into 1/2-inch chunks and remove all visible fat
3 small garlic cloves — finely minced
1 red onion — finely chopped (optional)
2 tablespoons flour — preferably masa flour
2 tablespoons cornstarch
4 tablespoons water
28 oz. New Mexican chiles — roasted, peeled, seeded, and finely chopped
1-2 tablespoons chopped jalapeno pepper — optional and preferably fresh
2 teaspoons olive oil
1/2 pound pork loin — cut into 1/2-inch chunks and remove all visible fat
3 small garlic cloves — finely minced
1 red onion — finely chopped (optional)
2 tablespoons flour — preferably masa flour
2 tablespoons cornstarch
4 tablespoons water
28 oz. New Mexican chiles — roasted, peeled, seeded, and finely chopped
1-2 tablespoons chopped jalapeno pepper — optional and preferably fresh
Shish Taouk - Chicken Kebobs
Shish taouk is chicken kebobs. This basic recipe includes the marinade and cooking instructions just for the chicken. Chicken kebobs are nearly foolproof. You can add vegetables to the skewer if desired. I suggest onions, green peppers and mushrooms. Put it all on a skewer, grill it or broil and you have some tasty chicken kebobs!
INGREDIENTS:
* 2 lbs cubed chicken breast
* 3 tablespoons lemon juice
* 1 tablespoon olive oil
* 2 cloves garlic, finely chopped
* 1/4 teaspoon cumin
* 1/2 teaspoon pepper
* 1/8 teaspoon cayenne
PREPARATION:
In a medium bowl, combine all ingredients. Allow chicken to marinate for 2-24 hours, covered in the refrigerator.
Place chicken on the skewers (about 5 pieces on each). Grill for 15 minutes or until done.
Remember to turn skewers during cooking.
Serve shish taouk with a bed of rice, bread and a salad. Enjoy!
INGREDIENTS:
* 2 lbs cubed chicken breast
* 3 tablespoons lemon juice
* 1 tablespoon olive oil
* 2 cloves garlic, finely chopped
* 1/4 teaspoon cumin
* 1/2 teaspoon pepper
* 1/8 teaspoon cayenne
PREPARATION:
In a medium bowl, combine all ingredients. Allow chicken to marinate for 2-24 hours, covered in the refrigerator.
Place chicken on the skewers (about 5 pieces on each). Grill for 15 minutes or until done.
Remember to turn skewers during cooking.
Serve shish taouk with a bed of rice, bread and a salad. Enjoy!
Beef Stroganoff
Ingredients:
* 6 Tbsp butter
* 1 1/2 lbs beef tenderloin, cut into 2″ x 1/4″ inch strips
* Salt and pepper, to taste
* 1/4 cup All Purpose Flour
* 4 oz. mushrooms, sliced
* 1/2 cup onion, chopped
* 1 garlic clove, minced
* 1 Tbsp Tomato paste
* 1 cup beef broth
* 1 cup unflavored yogurt, room temperature
* 2 tbsp parsley, chopped (for garnish)
* 6 Tbsp butter
* 1 1/2 lbs beef tenderloin, cut into 2″ x 1/4″ inch strips
* Salt and pepper, to taste
* 1/4 cup All Purpose Flour
* 4 oz. mushrooms, sliced
* 1/2 cup onion, chopped
* 1 garlic clove, minced
* 1 Tbsp Tomato paste
* 1 cup beef broth
* 1 cup unflavored yogurt, room temperature
* 2 tbsp parsley, chopped (for garnish)
Chicken and Corn Pie
Ingredients:
2 chicken breasts, bone-out, skinned
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 yellow onion, chopped
2 cloves garlic, minced
2 cups medium-diced carrots, blanched for 2 minutes
1/2 cup chopped broccoli florets
1/2 cup chopped cauliflower florets
1/2 cup chopped carrots
2 cups low-sodium or homemade chicken stock
2 chicken breasts, bone-out, skinned
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 yellow onion, chopped
2 cloves garlic, minced
2 cups medium-diced carrots, blanched for 2 minutes
1/2 cup chopped broccoli florets
1/2 cup chopped cauliflower florets
1/2 cup chopped carrots
2 cups low-sodium or homemade chicken stock
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