Entree: Mexico – Durango (Northern Mexico) – Caldillo Durangueño

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 lb (900 g) beef chuck, cut into 1 to 1-1/2 inch (2.5–3.8 cm) cubes, trimmed of excess fat
- 1-1/2 tsp (8 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 1 large white onion, sliced (about 8 oz / 225 g)
- 4 garlic cloves, minced (about 12 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 cup (240 ml) crushed tomatoes
- 4 chiles verdes (poblano or serrano), roasted, peeled, seeded, and sliced (about 8 oz / 225 g)
- 1-1/2 lb (700 g) potatoes (Yukon Gold or russet), peeled and cut into 1-inch (2.5 cm) cubes
- 6 cups (1.4 L) beef broth (caldo de res), preferably homemade or low-sodium
- 2 bay leaves
- 1 tsp (1 g) dried Mexican oregano (oregano mexicano)
- 1 tsp (2 g) ground cumin (comino)
- 1/4 tsp (0.5 g) crushed red pepper flakes or 1 diced serrano for extra heat (optional)
- 1 tbsp (15 ml) fresh lime juice (optional)
- Chopped fresh cilantro (cilantro) for garnish
- Warm corn tortillas or cooked white rice, for serving (optional)

Instructions

Short Description:
A hearty Durango stew of browned beef simmered with potatoes and roasted green chiles in a savory, spiced broth — a filling single-dish meal served with warm tortillas or rice.

Regional Notes:
This Durango version emphasizes tender beef chunks, abundant potatoes, and roasted green chiles (chiles verdes), cooked with a characteristic northern spice blend of Mexican oregano and cumin. Unlike coastal or central Mexican caldos that may rely on tomato or chiles alone, Caldillo Durangueño highlights the interplay of roasted green chiles and the robust beef broth typical of northern Mexican home kitchens.

1. Pat the beef cubes dry and season with 1 tsp (5 g) of the salt and the black pepper.
2. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. In batches, sear the beef until well browned on all sides, about 4–6 minutes per batch. Transfer browned beef to a plate and reserve.
3. Lower heat to medium. Add the sliced onion to the pot and sauté until softened and beginning to brown, about 5 minutes. Add the garlic and cook 30–45 seconds until fragrant.
4. Stir in the chopped tomatoes (or crushed tomatoes) and cook 3–4 minutes to break them down. Add the roasted, sliced chiles verdes and cook 1–2 minutes to combine.
5. Return the beef and any accumulated juices to the pot. Pour in the beef broth, add the bay leaves, dried Mexican oregano, ground cumin, remaining 1/2 tsp (3 g) salt, and red pepper flakes or diced serrano if using.
6. Bring the pot to a gentle boil, then reduce heat to low, cover partially, and simmer until the beef is tender, about 1 to 1-1/2 hours. Skim any excess fat or foam from the surface as needed.
7. Add the cubed potatoes to the pot and continue simmering, uncovered or partially covered, until potatoes are cooked through and the stew is slightly thickened, about 20–30 minutes. Taste and adjust seasoning with more salt if necessary.
8. Stir in the lime juice if using. Remove and discard the bay leaves.
9. Ladle the caldillo into bowls, garnish with chopped cilantro, and serve hot with warm corn tortillas or rice at the table.