Northern Caldillo from Chihuahua

Chihuahua Northern Caldillo Recipe

The Northern Broth is a traditional soup that is part of the Mexican gastronomy, especially in the regional cuisine of the north, such as in Chihuahua. This robust northern dish combines beef, potatoes and tomato in a broth with deep flavor and pleasant texture. Perfect to enjoy on cool days, it represents the culinary soul of this region.

Preparation time

Find out how long it takes to prepare this authentic Northern Caldillo from Chihuahua and organize your kitchen efficiently:

• Preparation: 2 hours and 30 minutes
• Cooking: 1 hour and 30 minutes
• Total: 4 hours
• Servings: 6 to 8
• Difficulty: Intermediate

Ingredients

For the Chihuahua-style dried meat Caldillo

• 750 grams of dried meat
• 5 tablespoons of oil
• 3 cloves of garlic
• 1 large onion
• 3/4 liter of beef broth
• Salt to taste
• 2 tablespoons chopped cilantro
• 600 grams of tomato
• 500 grams of potatoes
• Pepper to taste

If you don't have dried meat, you can substitute it with beef stew cuts, adjusting the cooking time to preserve the intense flavor.

Utensils we will use

• Large pot
• Strainer
• Knife and cutting board
• Wooden spoon or spatula
• Oven (optional, for toasting the meat)
• Molcajete or food processor (for mashing the dried meat)

Preparation

1. Prepare the dried meat

1. Washing and soaking: Wash the dried meat under cold running water to remove salt and surface fat by gently rubbing. Then, place the meat in warm water and let it soak for an hour. Change the water and repeat the process two more times to remove excessive saltiness.
2. Drying and baking: Dry the meat with a clean cloth. Preheat the oven to 180 °C (350 °F). Place the meat on a tray and bake for 20 to 25 minutes until it is dry and lightly golden.

2. Pound the dried meat

1. Process or mash: Use a molcajete to break the meat into small pieces or a food processor. This helps to better integrate the texture into the broth and brings that strong flavor typical of the northern stew.

3. Prepare the broth and the caldillo base

1. Sauté until translucent: In a large pot, heat the oil and fry the shredded dried meat over medium heat until it releases its aroma.
2. Add onion and garlic: Finely chop the onion and garlic. Add them to the pot and cook until translucent, being careful not to burn them to avoid bitterness.
3. Incorporate tomato and cilantro: Add the washed tomatoes cut into quarters along with the chopped cilantro. Cook until the tomato releases its juice and everything is well integrated.

4. Incorporate the vegetables and cook the caldillo

1. Peel and cut the potatoes: Peel the potatoes and cut them into medium cubes so they cook evenly, avoiding cooking them in uneven pieces that would leave some parts raw.
2. Add potatoes and broth: Place the potatoes in the pot along with the beef broth. Add salt and pepper to taste. Let it boil over medium heat.
3. Cook over low heat: Cook for about 40 minutes or until the potatoes are tender and the broth has a thick texture. If necessary, add more hot broth to maintain the proper consistency.

5. To finish and serve

Check that the seasoning is perfect. Add more fresh cilantro to enhance the aroma if desired. Serve the northern stew hot, accompanied by flour or corn tortillas and homemade totopos (tortilla chips) to balance the intense flavor of the meat. You can add a little fresh cheese for a creamy contrast. This dish is ideal for sharing with family, warming the body and spirit.

Nutritional Information

• Calories: 350 kcal
• Proteins: 20 g
• Fats: 15 g
• Carbohydrates: 40 g
• Fiber: 6 g

These values are approximate per serving and may vary depending on the size and specific preparation.

5 keys to make it perfect

To get the best result when preparing the Chihuahua northern stew, consider these key points that make a difference:

• Control the salt in the dried meat: Soaking is essential to remove excess salt and prevent an overly salty broth.
• Dry the meat well before baking: Make sure it is completely dry so that it toasts and flavors without moisture.
• Mash the meat just right: It should not be a puree but small pieces; this adds texture and flavor.
• Cut the potatoes into uniform pieces: This ensures even cooking and prevents them from falling apart.
• Watch the slow cooking: Using medium-low heat makes the broth concentrate aroma and flavor without losing texture.

When is it ideal to enjoy it?

This northern dish is perfect for cool or rainy days when a warm broth comforts the body and spirit. It is a traditional option at family gatherings or celebrations such as national holidays in Chihuahua, for its authentic flavor and its ability to nourish and unite. In addition, its spicy sauce and fresh ingredient base make it a memorable dish for those seeking Mexico's regional cuisine in its purest state.

Comparison with other similar dishes

Although the Northern Broth is unique, it is interesting to know some variants or similar dishes that reflect the diversity of Mexican cuisine:

• Shrimp Bisque: Uses shrimp and cream for a smoother, creamier seafood flavor, different from the robust profile of Caldillo.
• Duranguense Caldillo: Incorporate pasilla chili and corn, with a spicier and more vegetable profile than the Chihuahua dish.
• Patties of shredded meat: It features meat in small portions integrated into a stew with onion and garlic, ideal for casual consumption.

For a different recipe that complements these preparations, do not hesitate to explore the shrimp machaca or the scalloped potatoes which also work as ideal accompaniments for your Mexican table.

Frequently asked questions about Chihuahua-style Caldillo Norteño

This video shows a step-by-step explanation of the caldillo that goes into detail about the preparation so you can follow it easily without losing the essence of the dish.

Share your experience

The kitchen is a space for trying and sharing. After preparing the Chihuahua northern stew, we invite you to share your experiences: how it turned out, what variations you used, or even what you served it with. Your opinion helps improve the recipe and discover different ways to enjoy this delicious northern dish.

Culinary glossary

• Soak: To place an ingredient in liquid to soften it or remove salt or impurities.
• Molcajete: Large traditional stone mortar for crushing ingredients.
• Sauté until translucent: Sauté onion and garlic over low heat until transparent and fragrant without browning.
• 13. Mash: Crushing or mashing to obtain small pieces, not a purée.
• Bake: To cook in a dry oven at moderate temperature to toast or dry an ingredient.