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tacos in Caldillo Verde
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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!
Course Main Course
Cuisine Mexican
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 15 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!