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Best Easy Caldillo de Machaca Recipe

Name: Best Easy Caldillo de Machaca Recipe
Total time: 55 min
Yield: 400 g
Ingredients: dried shredded beef (machaca) 8 oz; russet potatoes 2 pieces; green bell pepper 1 pieces; jalapeño pepper 1 pieces; white onion 1 pieces; Roma tomatoes 2 pieces; vegetable oil 2 tbsp; beef broth 6 cups; kosher salt 1 tsp; black pepper 0.5 tsp; cumin 0.5 tsp; garlic cloves 3 cloves

Dried shredded beef rehydrated and simmered in a green chile broth, a northern Mexican classic. This high protein, carnivore soup showcases the bold flavors of Mexico's desert frontier.

Cook 55 min Difficulty NORMAL 340 kcal

#high protein #low carb

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Ingredients

Main ingredients

dried shredded beef (machaca) 8 oz
russet potatoes 2 pieces
green bell pepper 1 pieces
jalapeño pepper 1 pieces
white onion 1 pieces
Roma tomatoes 2 pieces
vegetable oil 2 tbsp
beef broth 6 cups

Seasonings/Sauce

kosher salt 1 tsp
black pepper 0.5 tsp
cumin 0.5 tsp
garlic cloves 3 cloves

Nutrition summary

Carbohydrates 13 g 15%

Protein 34 g 40%

Fat 13 g 34%

Serving size 400g

Cooking steps

1

Rehydrate the dried shredded beef (machaca) by soaking it in hot water for 20 minutes; drain and squeeze out excess moisture.
2

Dice the potatoes, green bell pepper, jalapeño, white onion, tomatoes, and mince the garlic for even cooking.
3

In a large pot over medium heat, add vegetable oil. Sauté onion and jalapeño for 3 minutes until fragrant.
4

Add the rehydrated machaca and minced garlic; cook for another 2 minutes, stirring and breaking up any clumps.
5

Stir in diced potatoes, green bell pepper, and tomatoes. Sauté for 3 more minutes to soften the vegetables.
6

Pour in the beef broth, add salt, black pepper, and cumin. Bring to a boil, then reduce heat to low, cover, and gently simmer for 40 minutes.
7

Uncover and simmer 10 more minutes to concentrate flavors and slightly thicken the broth. Adjust seasoning to taste before serving.

Personalized Q&A

Q. What's the key ingredient in this Caldillo de Machaca recipe?

The defining ingredient is dried shredded beef, or machaca, which gives the soup its characteristic robust flavor and chewy texture. Its intense savory notes are balanced by the potatoes and green chile broth.

Q. What is the most important cooking step for perfect Caldillo de Machaca?

Properly rehydrating the machaca before sautéing is crucial. Soaking softens the dried beef and prevents it from becoming tough during simmering, while sautéing after rehydration develops deep flavor.

Q. How do I prevent overcooking the potatoes in this recipe?

Add the diced potatoes along with the other vegetables after sautéing the aromatics, and simmer with the lid on. This method ensures the potatoes cook through but retain their structure without becoming mushy.

Q. How many calories are in each serving, and what is the protein-to-carb ratio?

Each 400g serving contains about 340 kcal, with 34g protein (40% of calories) and 13g carbohydrates (15% of calories). This makes the soup a high-protein, relatively low-carb option.

Best Easy Caldillo de Machaca Recipe

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