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Durango Beef Stew |
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Serves: 4 Print this Recipe(Caldillo Durangueño) Category: Beef This stew is a special dish from the state of Durango in Northern Mexico, and is sometimes made with dried venison or beef, but fresh beef is frequently used, too, as in this recipe. During the 1950s and until about 1980, Durango was a popular setting for Hollywood westerns and other films. John Wayne and Burt Lancaster both spent time filming in Durango, and I'll bet they ate Caldillo Durangueño! Serve the hearty stew, splashed with lime juice just before eating, with fresh tortillas or crusty bread and a salad such as Tomato and Avocado Salad (see Salads). 4 ancho chiles 2 tablespoons safflower oil, corn or olive oil 1 pound lean beef, cut into 1/2-inch pieces 1 medium white onion, finely chopped 2 cloves garlic (medium), finely chopped 4 medium tomatoes, peeled and finely chopped 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/4 teaspoon dried thyme 1 (14 1/2-ounce) can beef broth Salt and freshly ground pepper, to taste Lime wedges 1. Cut the chiles in half lengthwise. Remove the stems, seeds and ribs and discard. In a dry skillet, over medium heat, toast the chiles, turning and pressing with a spatula, until aromatic, 1 to 2 minutes. Put the chiles in a bowl and cover with hot tap water and soak 20 to 25 minutes. 2. Meanwhile, heat the oil over medium heat in a large heavy saucepan. Add the beef, and cook, stirring, until lightly browned, 8 to 10 minutes. Transfer the meat to a bowl. In the same pan, cook the onion, stirring, until softened, 3 to 4 minutes. Add the garlic, and cook 1 minute. Add the tomatoes, oregano, and thyme. Cook until the tomato juices reduce and the mixture thickens, 4 to 5 minutes. Return the beef to the pan. Reduce the heat to low, cover, and cook slowly while puréeing the chiles. 3. Put the soaked chiles in a blender, discarding the soaking water. Add 1/2 cup of the beef broth and blend as smooth as possible. Add the puree to the beef along with the remaining beef broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer, stirring occasionally, until the beef is tender, about 1 hour. Serve hot with lime wedges. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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