Happy November! As much as I love Halloween, I’m ready to hunker down for some cooking and baking this month leading up to Thanksgiving. I have some fun cookbook reviews coming up that are perfect for the season (a giveaway of the books too). As well as some other fun surprises leading up to the end of the year.
Our weather has been chill-Y this past week. Bitter and windy feeling like winter is trying to make a stealthy entry. I love making one pot meals at this time of year. Soul-warming casseroles, crock pots, soups and stews that warm the insides and keep stomachs full.
Caldillo, or Mexican Green Chile Steak Soup is one of those recipes. It’s really more of a stew with hearty strips of London Broil, potatoes, and rich smoldering spices of cumin, chili powder and garlic.
I’m very fortunate to have a fantastic small, local market in my neighborhood where I do all my shopping. The meat department in particular has helped brainstorm ideas or educate on many an occasion. For this recipe we had a long chat about the proper cut of steak to use.
London Broil was the conclusion for the flavor, texture and that it would tenderize as the soup simmered for a few hours. It is an affordable cut of meat and one nested amongst the areas where Round Steak originates. It does not contain much marbling or fat, and the butcher pointed out that due to its appearance people often mistake it for the type of steak to be grilled and served as a whole individual steak which does not favor its best qualities. It is perfect for longer cooking and should always be sliced across the grain.
Caldillo is a spicy, hearty green chile steak Mexican soup perfect for the cold weather. Easy to prepare, allowing it to simmer for a few hours blends the flavors perfectly. For ease it can also be prepared in a crock pot, simmered on low temp for four hours.
- 2 pounds London Grill steak, cut across the grain into 1/4 inch thick strips
- 2 teaspoons Extra Virgin Olive Oil
- 1 tablespoon White Distilled Vinegar
- 1 tablespoons Flour (gluten-free if making the dish gluten-free)
- 2 teaspoons Garlic Powder
- 1 teaspoon ground Cumin
- 1/2 teaspoon ground Black Pepper
- 2-3 teaspoons ground Chipotle Chile Powder (regular chili powder may be substituted)
- 32 ounces (1 quart) Beef Stock
- 1 large Yellow Onion, chopped
- 1 - 14.5 ounce can Diced Tomatoes
- 4-4 ounce cans Mild Green Chilies, strips; drained and cut into 1/4-inch wide strips lengthwise
- 2 large Potaotes, peeled and cut into bite-size cubes
- In a small mixing bowl, combine the garlic powder cumin, pepper and flour. Set aside.
- In a large mixing bowl pour in vinegar. Place steak strips in the bowl and massage the vinegar into the steak with your hands.
- Powder bowl of flour and spices into the steak and massage the dry mixture into the steak until none remains to be incorporated.
- Heat a Dutch oven or stock pot with the olive oil over Medium-High temperature.
- Place the steak into the pot and brown lightly (5-7 minutes approximately).
- Add the remaining ingredients into the pot: chile powder, beef stock, onion, tomatoes and their liquid, green chile strips and potatoes. Bring to a low boil, lower temperature to low and allow to simmer for 1-2 hours until potatoes are soft and meat is fully cooked.
- Garnish with a bit of grated cheese (if desired) and serve with cornbread, flour or corn tortillas or quesadillas.