Picadillo en Caldillo con Verduras
Easy beef picadillo(ground beef) in a flavorful tomato broth with lots of vegetables!
Servings 5 Servings
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
If you wanted to prepare this as a stew that is thicker add a two more tomatoes and less broth. Let everything cook down until it reduces a bit.