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Dish made with dried shredded beef, stewed with tomato sauce, onion, cilantro, garlic, red or ancho chili and cumin.


According to history, Duranguense caldillo began as a potato soup that was cooked by the crews of men and women who built the train tracks, at the end of the 19th century, in 1892. As time went by, it became regionalized based on needs and tastes; For example, it is said that this dish, in its original version, began to be made with deer meat and was adapted. And since it was not an easy meat to acquire, they switched to beef.

¿where is it typically?

Duranguense caldillo is typical of Durango

1/2 kg Beef fillet, cubed 1/2 kg Tomato 1 Onion 2 cloves Garlic 2 tablespoons Oil 4 Ancho Chiles, deveined, roasted and hydrated in hot water 2 Poblano Chiles, deveined, peeled, in strips 2 liters Beef broth or water Salt to taste Pepper to taste 4 tablespoons Chopped cilantro


Energetic content Carbohydrates Fats Proteins Fiber 351 kcal 42.4g 10.1g 21.8g 1.2g

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