Caldillo duranguense – Durango beef and green chilli soup

Ingredients for 4 portions

• 6Anaheim chillies
• 800 gBeef topside, in 1.5 cm cubes
• to tasteSalt
• to tasteBlack pepper
• 2 tbspPlain flour
• 2 tbspRapeseed oil
• 1Yellow onion, chopped
• 3 clovesGarlic, finely chopped
• 3Tomatoes, chopped
• ≈ 1.3 lWater
• 1 cubeBeef stock
• 1 tspMexican oregano
• 1 mlCumin
• 400 gPotato

On the side

• 8Tortillas

Method

1. Roast the chillies directly over a gas flame or in a hot, dry frying pan, turning, until the skins are black and blistered all over. Put them in a plastic bag and close it.
2. Leave the chillies to sweat in the bag for 15 minutes, so the skins come off easily.
3. Meanwhile, season the beef with salt and pepper and dust it with the flour. Heat the oil in a large pot and brown the beef in batches over a high heat until well coloured.
4. Return all the beef to the pot, add the onion and garlic and fry for 3–4 minutes, until the onion has softened.
5. Peel the chillies, remove the seeds and cut them into strips.
6. Add the tomatoes, chilli strips, water, stock cube, oregano and cumin and bring to the boil.
7. Cover and simmer over a low heat for 40 minutes.
8. Meanwhile, peel the potatoes and cut them into 1.5 cm cubes.
9. Add the potatoes to the pot.
10. Simmer for another 20 minutes, until the beef and potatoes are tender. Season with salt.
11. Warm the flour tortillas in a dry frying pan and serve the soup in deep bowls with the tortillas.

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