Thursday, February 28, 2013

Caldillo & Huevos con Chile Verde

What a week we've had.  So, I'm a little behind getting to the blog.  I made the Caldillo on Monday because the weather here was rather ugly.

Here is the recipe:

ground beef
green chilies (4 oz. can or 2 fresh jalapenos, seeded - if desired - and diced)
onions, chopped
potatoes (diced small)
1 bay leaf          cumin          garlic salt 

Brown ground meat; add onions & potatoes, water, and remaining ingredients.  Boil till done.

Okay, okay.  So, the recipe ingredients list is vague, in that there are no real measurements.  I got this from a friend of mine, and she just makes it as big as necessary to suit the crowd she's feeding.

I used about 1& 1/2 pounds of 90/10 ground beef; 1 can of green chilies, 2 large baking potatoes, peeled and diced, and one large yellow onion, diced.  The seasonings are added to taste.

Rather than browning the meat first, I tried something I saw on a show once, and just added the meat straight to the water and let it break apart while the water boiled.  This served two purposes:  it let me try a different technique that I never had, but also, on the inside, the ground beef was still a little frozen, so it finished thawing while it cooked.

As soon as the meat was done and I had it crumbled, I added the remaining ingredients and let it cook until the potatoes were done.  After they were soft, I used a potato masher and smashed the potatoes some, so that the broth was a little thicker.  Also, I added some black pepper.

The consensus:          The kids did not care for it.  My husband, father and I did.

This would be a good soup to eat when you are sick, but don't feel like chicken noodle soup.  If you add enough chilies, it'll clean your sinuses right out!

pronounced (call-dee-yo)

The next recipe, which I just made today, is Huevos con Chile Verde, and comes from the aforementioned, and as yet unnamed, cookbook belonging to my good friend Joan!  

2 T. butter     2 T. onion, chopped
4 oz. can diced green chilies (or 2 fresh jalapenos, seeded & diced
1 tomato, diced     1/2 t. salt     1/4 t. garlic powder     pepper to taste
6 eggs, beaten well
dash Paprika

Saute onions and jalapenos (if using fresh) in butter till tender.  Add diced chilies (if you used canned) & tomato.  Add seasoning & let simmer for a few minutes.  Beat eggs till creamy and add to chile mixture.  Cook eggs and sprinkle with paprika.  Yield: 4 servings

Unfortunately, I do not have a picture of the eggs.  We had eaten them all before I realized that I forgot to take a shot of them.  

My take on the eggs:  I am not a huge fan of adding ingredients  into my scrambled eggs.  I don't mind adding salsa on top, or cheese.  Or if I'm eating an omelet and the ingredients are folded inside, but not technically mixed into the eggs, I'm good.  So, these eggs ended up a little wetter than I prefer.  However, the seasoning was good.  They even could've been a little spicier and I would've been good with that too.  Though they are not very pretty, they taste decent enough.  Next time, though, I'd rather just serve them with the chile verde on top.  

As for the rest of the family:          The youngest didn't like them.  Too spicy.
                                                   Everyone else was fine with them.

The only recipe left for the week:  Eggplant (instead of pasta) Lasagna Roll-ups.

Until next time,

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