Picadillo en Caldillo. Ground beef in a tomato broth. There is nothing I do not love about that! A caldillo is most often prepared with tomato, broth or water and some spices. In the past I have prepared it on the spicy side and also have prepared it using tomatillos. It’s delicious as light soup base, for chiles rellenos tortas ahogadas and tacos ahogadas. Heck, I could just spoon it hot out of a bowl and it would satisfy my tomato soup craving. In today’s recipe I pair it with ground beef and vegetables for a light, but hearty soup.
What Recipe Comes to Mind When You Think of Traditional Mexican Picadillo?
The first thing that comes to my mind is the picadillo con papas recipe that mom prepared quite often. It was not only delicious for tacos dorados, but was amazing as a chile relleno filling. Yes, chiles rellenos! I never enjoyed a cheese filled chile relleno until I prepared one many, many years later. I believe that ground beef recipes, in general, are popular because they are economical and a family favorite in it’s various preparations. It cooks up quickly and can take on many forms.
Sometimes The Best Recipes Are Developed Out Of Necessity
If you are like me and cook often, I keep a wide variety of produce on hand at all times. It has it’s advantages and disadvantages, lol! I can prepare an assortment of recipes with a stocked refrigerator and pantry. The bad thing about it is that the produce will only be good for a short time and then you are forced to incorporate it into a recipe. Some of my best meals happen that way? Do you meal prep for the week or do you freeze leftovers?
I Try to Make It a Habit to Incorporate More Dried Chiles Into A Lot of My Recipes
We have to get out of the mind set that dried chiles are only best used for enchilada sauce or adobos. Think of them as a spice that is in a chile pod form. Some are mild, some are spicy, so choose wisely when adding them to your recipes. Rule of thumb is the smaller the chile pepper, the more spicy it will be. A few chile guajillo or chile California blended with roasted tomatoes and garlic makes the most delicious tomato soup base. Of course blending some softened dried chile ancho or cascabel with grilled tomatoes, onions and garlic in any guisado of beef, chicken and even seafood is simple and delicious. Oh and don’t forget the spices! Fresh cracked pepper, toasted cumin seeds and oregano are a must.
To Use Bouillon or Not To Use Bouillon?
Nowadays I see bouillon used a lot in Mexican recipes. It seems to be a trend to add it to all kinds of salsa recipes. I am not on that trend. You all know how much I enjoy preparing all kinds of salsa recipes. I don’t want them to end up having that same background flavor of bouillon. Don’t get me wrong, I enjoy the bouillon or chicken base paste in recipes. Especially when there is no homemade broth or stock available. I have not found a store bought broth that compares with homemade.
Does Adding Whole Chile Peppers To Your Recipes Make Them Spicy?
No. They will impart a slight pepper flavor when left whole, but will not make the dish spicy unless you slice or puncture them. The chiles are a treat for me. I enjoy eating them with my meal stuffed in a warm corn tortilla. I love it!
Anytime You Can Opt For Fresh Produce Over Frozen, Choose Fresh.
Of course if you need to keep the produce for a longer period of time before using it, then there are times I do choose frozen.
Let’s Get To The Recipe!!
My best suggestion is to prepare this recipe a day ahead. It will taste 10 times better!
If you are thinking of freezing this recipe choose vegetables that will hold up well in the freezer. I would avoid potatoes and squash. They tend to become too soft when reheated.
Picadillo en Caldillo con Verduras
Ingredients
- Extra Virgin Olive oil
- ½ medium onion 136 gr, sliced
- 4 cloves of garlic 189 gr
- 3 dried chile California stems and seeds removed
- 4 Roma tomatoes 378 gr, sliced
- 2 c water or broth to cover caldillo ingredients
- 1 lb. ground sirloin or chuck
- Salt to taste
- Pepper to taste
- 1 large carrot 185 gr, sliced
- 1 large stick of celery 82 gr, sliced thin
- 5 oz green beans 137 gr, sliced
- 1 large ear of corn 212 gr, sliced into small rings
- 3-4 tbsps. tomato/chicken bouillon
- 1 tsp. oregano
- ½ tsp cumin seeds
- 4 cups of tomato/ chicken broth warmed
- 3 small bay leaves2 white potatoes 311 gr, peeled and diced
- ¼ section green cabbage 175 gr, chopped
- 1 calabacita, squash 234 gr, diced
- Handful of fresh cilantro
Instructions
- In a pot, preheat 2 tbsps. of olive oil to medium heat for 3 minutes. Add the onion, garlic and tomatoes. Sauté for 5-6 minutes. Add the chile California and sauté for 1 more minute. Pour in 2 cups of water or broth. Bring to a simmer and cook for 10 minutes to soften the ingredients. After 10 minutes remove the pot from the heat and let sit for 10 minutes.
- When ready, transfer all the ingredients for the caldillo into the blender jar. Add 1 ½ tbsps. of tomato/chicken bouillon, 1 tsp. oregano and ½ tsp. cumin seeds. Cover and blend on high until smooth. Set it aside.
- On the back burner at medium heat, add 4 cups of water combined with 4 tsps. Of tomato/chicken bouillon. Heat to low.
- In another pot at medium heat, add the beef. Season with salt and pepper, to taste. Using a flat edge spoon, break and crumble the beef as it cooks. If needed, remove the excess fat. Add two whole serrano peppers, carrots, celery, green beans and corn. Pour in the caldillo from the blender jar. Pour in the 4 cups of warming broth. Add the bay leaves. Bring to a boil. Reduce heat slightly and continue simmering for 10 minutes. Taste for salt.
- Add in the potatoes and cabbage and cook for another 10 minutes. Finally add the calabaza and cilantro. Cook for another 10-13 minutes or until the vegetables are cooked through, but not mushy. When ready, ladle into bowls. Garnish with a little fresh lemon or lime juice and your favorite salsa or hot sauce. I forgot I had rice in the refrigerator! Next time! Yields 6 servings.
Notes
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How much California Chile do you need to use?
Sorry, I forgot to list in the ingredients, but if you watch the video I do state how many I used. I have added to the ingredient list. Thanks for writing and letting me know.