Entree: Mexico – Durango & Zacatecas – Caldillo Durangueño (A clear, savory Durango-style beef and potato stew seasoned with red chile and herbs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, quartered
- 3 cloves garlic, smashed
- 3 dried guajillo chiles, stemmed and seeded
- 2 medium tomatoes, quartered (or 1 cup / 240 g canned crushed tomatoes)
- 4 cups (960 ml) beef or water-based broth
- 1 lb (450 g) russet potatoes, peeled and cut into 1-inch cubes
- 1 tsp (2 g) dried oregano (preferably Mexican oregano)
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges for serving
- 1 serrano chile, thinly sliced (optional, for heat)

Instructions

1. Toast the guajillo chiles briefly in a dry skillet over medium heat until fragrant, about 20 seconds per side, then soak them in hot water for 10 minutes until softened. Puree the soaked chiles with one garlic clove and one tomato (or 1/4 cup crushed tomato) and a splash of soaking liquid until smooth; set aside.
2. Season the beef pieces with salt and pepper. In a large heavy pot, heat the vegetable oil over medium-high heat and brown the beef in batches until nicely seared on all sides. Remove and reserve the browned beef.
3. In the same pot, reduce heat to medium, add the quartered onion and remaining garlic clove, and cook until softened, about 3–4 minutes. Add the remaining tomatoes and cook until they begin to break down, about 4 minutes.
4. Return the beef to the pot, add the chile puree, beef broth, bay leaf, and oregano. Bring to a gentle boil, then reduce heat and simmer, covered, for 30 minutes.
5. Add the cubed potatoes and continue simmering until potatoes and beef are tender, about 20–25 minutes. Taste and adjust seasoning with salt and pepper.
6. Remove the bay leaf and discard. Stir in the chopped cilantro and adjust consistency with a bit of hot water or broth if needed for a brothy caldillo.
7. Serve hot with lime wedges and sliced serrano on the side so diners can add freshness and heat to taste.