What exactly is caldillo? Caldillo is a word used to describe a sauce that is not quite a salsa because it is thinned out with broth or water. It’s typically lightly spiced and not overly spicy. The more traditional recipe is prepared with tomatoes, not tomatillos, but both are delicious! Taking advantage that I found some Hatch green chiles the other day, it inspired me to prepare this recipe! What do you serve with caldillo? Traditional tomato caldillo is delicous for chiles rellenos, tacos dorados, tortitas de carne(or dried shrimp), albondigas and more!
I Love It When I Stumble Upon Some Hatch Green Chile!!
After nine months of stressful days facing many new challenges in my life, I finally took the plunge and decided to travel once again! In December 2021, I signed the contract to publish my first cookbook, Mexican Salsa. Kid you not, that same day or the very next day I was scheduling to have major surgery the first week of January to remove a cancerous tumor. Talk about double whammie!! I almost gave up writing the cookbook because I did not know what I would be facing. In the end, I didn’t give it up. It was more important than ever to get it done and get it published! Getting back to Hatch green chiles though, lol! While in Austin, I walk into HEB and what do I see as I approach the produce section? Hatch green chile! Yes! Not going to pass up the opportunity to develop a new recipe to share with you all. I had free range of my sister-in-law’s kitchen for a few days. An easy caldillo verde and tacos with homemade corn tortillas. So delicious!
Gas Stove vs. Electric Stove!
If I had a choice, gas stove top is what I prefer cooking on. Unfortunately, I have only lived where there was electric. Lucky for me, the kitchen here has a big gas stove top! How do you prefer to roast your green chiles? For large quantities, you can fire up the outdoor grill. It’s fast! Fire roasted directly on the gas burner is easy and fairly quick. Mom would roast her green chiles(poblanos) on a cast iron comal(griddle) when preparing rellenos. You can also place chiles on a sheet pan and roast them under the broiler. Just don’t let them go too long if you plan on using them for rellenos. If they are too soft, it’s more likely that they will tear when you fill them. On this day, I fire roasted and also used a cast iron skillet. Preheat the cast iron skillet or comal until very hot, then place green chiles on to roast. Turn as needed until most of the skins are blistered. Transfer to a plastic bag and let them steam and cool for easy peeling.
It Just Makes My Life Easier!
One day many years back while roasting green chiles, I had a bright idea! Why not remove the stems and seeds from the fresh green chiles before roasting them?? Hello! Works beautifully for rajas(strips) or for when you will be blending green chiles. Most times it is easier to batter rellenos when stems are still attached. They can still be used for rellenos without the stem, it will just take a little more work with a spoon to dip into batter. Everything is possible!
Slow Roasted Green Chiles
Slow roasted green chiles on a comal or griddle is how I grew up. Mom never rushed when it came to preparing chiles rellenos.
Let’s Get To The Recipe! Adding The Video ASAP!
Homemade Taqueria Style Tortillas If Possible! Delicious!
https://pinaenlacocina.com/taqueria-style-corn-tortillas-less-is-more/
Caldillo Verde
Ingredients
- 10-12 tomatillos roughly chopped
- 6-7 large roasted Hatch green chiles
- 2 cups beef or chicken broth
- Salt to taste
- Avocado or olive oil
- 1 medium onion sliced into strips
- 1/2 tsp Mexican oregano
- 2 tbsps cilantro finely chopped
- Fresh cracked pepper optional
- 18 small taqueria corn tortillas
- 3 cups previously cooked Shredded beef see recipe in notes
- 8 oz Chihuahua or Oaxaca cheese shredded
- 12 oz Queso Fresco crumbled
- Mexican crema
- Cabbage finely shredded
- Lime wedges
Instructions
- Peel and wash the tomatillos. After you roughly chop them, transfer them to the blender jar. Add three of the roasted green chiles, 2 cups of broth and salt to taste. Blend on high until smooth. The caldillo will reduce and thicken as it cooks. If you prefer a thinner caldillo, pour in more broth.
- In a deep skillet, preheat 3 tbsps of oil at medium heat for a few minutes. Once oil is hot, pour in the caldillo from the blender. Stir well to combine. Cook at a steady simmer for 15 minutes. Reseason with salt and pepper, if needed. Crush the oregano, add to caldillo. Mix in the chopped cilantro . Cook for another five minutes.
- Preheat a comal(griddle) or skillet at medium heat for a few minutes.
- Reduce heat on caldillo the lowest setting while you prepare the tacos.
- Add a layer of corn tortillas. Flip after 20 seconds. To each tortilla add some shredded beef, roasted green chile strips and melting cheese. Fold over to cover ingredients and make tacos. Brush tacos with oil and continue cooking, flipping as needed, until desired crispiness.
- To plate, ladle in some caldillo into a shallow bowl. Place three tacos on top of caldillo. Garnish with a little more caldillo, queso fresco, crema, cabbage, lime and your favorite salsa!
Notes
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