A brothy, chunky soup with
lots of meat and vegetables and a bit of spice for added kick.
Caldillo
2 tablespoons vegetable
oil
2 pounds sirloin steak, cut into 3/4-inch dice
3 potatoes, peeled and cut into 1-inch dice
1 onion, sliced
3 jalapeño chiles, seeded and minced
3 cloves garlic, crushed
1 1/2 teaspoons salt
6 cups water
- Heat a large, heavy pot over medium-high
heat. Add oil and heat until hot, but not smoking. Add meat and
brown on all sides. Stir in potatoes, onion, jalapeños,
garlic and salt and mix well. Pour in water and bring to a boil,
scraping the bottom of any browned bits. Reduce heat and simmer,
partially covered, until vegetables and meat are tender, about
1 hour. Serve warm.
Makes 6 servings.
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