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Caldillo with Cornmeal Doughballs Share this recipe

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  • olive oil for frying
  • 500g of beef spalebone (hand chopped into tiny pieces)
  • 2 medium onions (finely chopped)
  • 2 cloves garlic (minced)
  • 2 ancho chiles (soaked and scraped for pulp)
  • 1 can of chopped tomatoes
  • 2 or 4 jalapenos (chopped fine)
  • 1 bottle of Negra Modelo beer
  • Salt and pepper
  • 500 mls of beef stock


  1. Fry beef for 10 minutes until brown.
    Add onions and garlic and keep frying.
    Add tomatoes together with ancho pulp,
    jalapenos, beer and stock. Simmer with
    lid on for 90 minutes until meat is tender.
    Season to taste. Top with water and stir
    when needed. Dollop on 4 big cornmeal
    dough balls and put the lid back on. Steam
    for 15 minutes. Spoon the Caldillo into
    bowls, a soupy stew is what you want.
    Top with a big fat dough ball (see below).

  2. Cornmeal Dough Balls

    150g of plain flour
    50g of masa harina
    2 tsp of baking powder
    35g butter
    35ml milk
    chopped parsley
    salt and pepper

    Sift dry ingredients. Rub in butter until it
    looks like bread crumbs. Add milk, parsley
    and seasoning to form thick sticky dough.

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