Caldillo Norteño de Carne Seca (Northern Dried Beef Broth)
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Ingredients
- 500 g beef flank steak
- 2 dried guajillo chillies
- 300 g potatoes
- 1 onion
- 2 garlic cloves
- 1000 ml beef stock
Nutrition (per serving)
- Calories
- 284 kcal
- Protein
- 29.9 g
- Carbohydrate
- 17.1 g
- of which sugars
- 3.7 g
- Fat
- 10 g
- of which saturates
- 3.9 g
- Fibre
- 3.1 g
- Salt
- 2.10 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Sear the beef flank steak in a hot pan for 2-3 minutes a side, then set aside and slice thinly.
- 2
Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain and blend with the onion and garlic cloves.
- 3
Fry the blended chilli paste in the pan for 3 minutes, then pour in the beef stock.
- 4
Add the potatoes and simmer for 15 minutes until tender.
- 5
Stir in the sliced beef and simmer for a further 5 minutes before serving in bowls.
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