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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Green Chile Recipes » Caldillo Verde

Caldillo Verde

August 9, 2022Leave a Comment

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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!

beef and green chile tacos in caldillo with crumbled cheese garnish

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!

https://animoto.com/play/UDQpFd5CKpbkJVLDckF7fA
beef tacos in caldillo with garnishes top view

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.

fresh green chiles, onion and garlic on cutting board

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!

removing stems and seeds from green chiles

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.

roasting green chiles in cast iron skillet
fire roasting directly on gas flame
Direct fire roasted on an open flame
roasted green chiles in cast iron skillet
Pan roasting does require time and patience
steaming green chiles in plastic bag
Not crazy about plastic? Wrap chiles in a clean kitchen towel or in a paper bag
ready to peel roasted green chiles
Why roast? More flavor! Those blistered skins are like plastic. Hard to chew and swallow!
peeled roasted green chiles
Roasted chiles can be frozen for quite a few months
fresh tomatillos on the counter
I am still not convinced that the best salsa comes from roasted tomatillos! Lol! Inside joke!
roughly chopped fresh tomatillos on cutting board
This is as easy as it gets! No precooked tomatillos. Heck, I have even added the green chiles fresh too. It’s really up to you!
thinly sliced onion on cutting board
Not a fan of the texture of onion? Sprinkle in 1 teaspoon of granulated onion to cold oil in pot. Heat to medium and when it begins to sizzle and become aromatic, add you caldillo
beef broth in measuring cup, fresh ingredients in blender jar
Use homemade broth or stock when possible! It’s the best! Fresh garlic too!
adding onions to preheated oil in pot

Let’s Get To The Recipe! Adding The Video ASAP!

blended caldillo in blender jar
caldillo warming in pot
fresh cilantro and dried oregano
caldillo simmering
shredded beef, homemade corn tortillas, green chile strips

Homemade Taqueria Style Tortillas If Possible! Delicious!

https://pinaenlacocina.com/taqueria-style-corn-tortillas-less-is-more/

Caldillo Verde in shallow bowl
tacos in Caldillo Verde
Tacos in Caldillo Verde with queso fresco
Tacos in Caldillo Verde with garnishes close up
tacos in Caldillo Verde

Caldillo Verde

It's hatch Green Chile Time! I stumbled upon some green chiles and it inspired me to prepare this tasty recipe for caldillo verde!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 45 minutes minutes
Cook Time: 2 hours hours 30 minutes minutes
Total Time: 3 hours hours 15 minutes minutes
Servings: 6 Servings

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

Shredded Beef. Slice 2 lbs flank steak into thirds. Rinse off. Place beef in large pot of simmering water. Season with 1 head of garlic, half of a large white onion and salt, to taste. The beef takes about 2 hours to become tender and easy to shred. It’s much easier to shred the meat while it’s still warm. Lightly re-season beef with salt and pepper and cover with plastic wrap until ready to use. You can mix in a little of the caldillo just to flavor and moisten the beef before preparing tacos!
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Beef~Res, Green Chile Recipes, Sauces, Tacos Tagged With: Beef Recipes, Caldillo Verde, Green Chile Recipes, Tacos

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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