Hearty Caldillo de Carne Molida: Your Ultimate Guide to Authentic Mexican Ground Beef Stew
Embark on a culinary journey with this traditional Caldillo de Carne Molida, a Mexican ground beef stew renowned for its rich flavors, tender potatoes, and a perfect touch of fiery jalapeños. This recipe is not only incredibly fast, easy, and budget-friendly but also a warm, satisfying dish bursting with comforting spices. Crafted with wholesome ingredients, it’s also a fantastic paleo and Whole30-friendly option, making it an ideal choice for a delicious and healthy weeknight meal that the whole family will love.
In the vibrant tapestry of Mexican cuisine, some dishes hold a special place in the heart and home. Caldillo de Carne Molida, or Mexican Ground Beef Stew, is one such beloved staple. Much like the popular picadillo or the comforting caldo de albondigas, today’s recipe is a quintessential ground beef dish that graces dinner tables across countless Mexican households.
The memories of this delightful stew run deep within my family. My mom often reminisces about her kindergarten days, eagerly awaiting a scoop of this savory stew in the school breakfast line. The aroma alone was enough to stir excitement, promising a delicious start to the day.
I also cherish vivid early memories of savoring this dish at my grandmother’s house. It was a frequent feature on her menu, a testament to its simplicity and ability to create a fulfilling meal with minimal fuss. For her, it was often the go-to for a quick yet incredibly satisfying family dinner.
Today, this tradition continues in my own home. It’s a common sight to find a large pot of this Mexican hamburger soup gently simmering on the stove, filling the kitchen with its inviting aroma, ready just in time for dinner. This dish truly embodies warmth, comfort, and the taste of home for generations.
While there are numerous regional variations of Caldillo de Carne Molida, each with its unique twist, the recipe I’m sharing with you today is the authentic version I grew up with. It’s a simple, straightforward preparation that delivers incredible depth of flavor in one pot, creating a true culinary wonder that has stood the test of time in our family.
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Why This Mexican Ground Beef Stew Will Become Your New Favorite
This Caldillo de Carne Molida isn’t just another ground beef recipe; it’s a culinary experience that combines ease, flavor, and wholesome goodness. Here’s why it’s destined to become a staple in your kitchen:
- Effortlessly Fast and Easy to Make: Designed for convenience, this recipe streamlines your cooking process. It requires only straightforward techniques and comes together beautifully in a single pot. This means less time spent on complicated steps and significantly less cleanup, making it the perfect solution for busy weeknights when you crave a homemade, hearty meal without the fuss.
- Incredibly Hearty and Satisfying: Prepare for a truly fulfilling dining experience. This stew combines savory ground beef, tender, flavor-absorbing potatoes, and a rich, deeply flavored broth that creates an unmatched depth of taste. Every spoonful is designed to warm you from the inside out, leaving you feeling completely satisfied and nourished.
- Economical and Budget-Friendly: Built on readily available and affordable ingredients, this recipe is kind to your wallet. Chances are, many of the items are already staples in your pantry and refrigerator, minimizing your grocery list and making it an ideal meal choice for families looking to enjoy delicious, homemade food without breaking the bank.
- Wholesome, Nourishing, and Diet-Friendly: Made with quality, simple ingredients, this stew offers a nutritious and wholesome meal. Beyond its delicious taste, it proudly aligns with dairy-free, paleo, and Whole30 diets, ensuring that you can enjoy a hearty and flavorful dish that supports your health and dietary preferences without compromise.
For another deeply satisfying and nourishing stew, make sure to explore our recipe for Pork Green Chile Stew. It’s another family favorite you won’t want to miss!
Essential Ingredients for Your Caldillo de Carne Molida & Smart Substitutions
Creating an authentic and flavorful Caldillo de Carne Molida begins with selecting the right ingredients. Here’s a detailed look at what you’ll need and how you can adapt the recipe to suit your pantry and preferences:
- Ground Beef: The star of our stew! For optimal flavor and texture that remains juicy during cooking, I highly recommend using ground beef with an 80% or 85% lean-to-fat ratio. This fat content renders down beautifully, contributing richness to the broth. If you opt for a leaner cut (e.g., 90% or 93% lean), I suggest adding a tablespoon of olive oil to your pan when browning the beef to prevent it from drying out and to ensure a good sear.
- Onion and Garlic: These fundamental aromatics form the backbone of the stew’s flavor. When sautéed, they release sweet and pungent notes that deepen the overall seasoning and create a truly inviting base for the dish. Don’t skimp on fresh garlic and onion for the best results!
- Tomato: Ripe Roma tomatoes are my go-to for this recipe. Look for ones that are firm but yield slightly when gently squeezed, indicating peak ripeness. Tomatoes contribute essential acidity, balancing the richness of the beef, and a subtle sweetness that brightens the stew. They also add a lovely color and slight body to the broth.
- Potatoes: Cubed potatoes are crucial for both texture and heartiness. As they simmer, they absorb the wonderful flavors of the broth and other ingredients, becoming tender and incredibly satisfying. While russet potatoes are my preferred choice for their starchy quality that slightly thickens the stew, red or Yukon Gold potatoes can also be used for a slightly firmer bite.
- Jalapeño: For that characteristic Mexican warmth and a touch of heat, a fresh jalapeño is key. Select ripe jalapeños that are firm, smooth, and shiny, free from any blemishes. If you desire a more intense spice level, feel free to replace one or two jalapeños with hotter serrano peppers. For a milder stew, you can remove the seeds and white membrane from the jalapeño before dicing.
- Water: Alongside broth, water serves as the primary liquid base for our stew. It helps to create the perfect consistency and allows all the flavors to meld beautifully as the dish simmers.
- Broth: You have flexibility here – either chicken broth or beef broth will work wonderfully, each adding its own layer of savory depth. For an extra boost of protein and nutrients, consider using bone broth. If you’re following a Whole30 diet, always remember to carefully check the ingredient label to ensure compliance.
- Salt and Pepper: These basic yet essential seasonings are vital for highlighting and enhancing the natural flavors of all the ingredients. They allow the true essence of this dish to shine through. As an optional but highly recommended addition, a small pinch (about a quarter teaspoon) of ground cumin can introduce a subtle, earthy smokiness that adds another dimension to the stew.
See the full recipe card below for precise quantities and detailed instructions.
Step-by-Step Guide: Crafting Your Delicious Mexican Ground Beef Stew
Making this hearty Caldillo de Carne Molida is a straightforward process that yields incredibly flavorful results. Follow these simple steps to bring this comforting Mexican stew to life in your kitchen:
1. Brown the Ground Beef: Begin by heating a large Dutch oven or a heavy-bottomed pot over medium-high heat. If your ground beef is leaner (e.g., 90% or more), add a tablespoon of olive oil to the pot. Add the ground beef and break it apart with a wooden spoon as it cooks. Season generously with salt and pepper, and a pinch of cumin if desired. Continue to cook until the meat is thoroughly browned and no pink remains, ensuring to break up any large clumps.
2. Sauté the Aromatics: Once the beef is nicely browned, drain any excess fat if necessary. Then, add the diced onion and minced garlic to the pot with the beef. Sauté for about 3-5 minutes, stirring occasionally, until the onions become translucent and fragrant, releasing their sweet aroma into the stew’s foundation.
3. Incorporate Tomato and Jalapeño: Next, stir in the diced Roma tomato and chopped jalapeño. Cook for another minute or two, allowing the tomatoes to soften slightly and their flavors to meld with the aromatics and beef. This brief sauté also helps to deepen the color and taste of the stew.
4. Add the Liquids: Carefully pour in the hot water and your chosen broth (chicken or beef). Stir well, making sure all the ingredients are fully submerged in the liquid. This forms the flavorful base of your stew, so ensure everything is well combined.
5. Add Potatoes and Simmer to Perfection: Finally, add the diced potatoes to the pot. Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook until the potatoes are fork-tender. This usually takes about 10-15 minutes, allowing the flavors to deepen and the potatoes to absorb the delicious broth. Taste and adjust seasonings as needed before serving.
How to Serve This Flavorful Mexican Ground Beef Stew
Caldillo de Carne Molida is incredibly versatile and can be enjoyed in several delightful ways:
- Classic Comfort: Serve generously in a soup bowl, allowing the rich broth to envelop every ingredient. It’s perfect on its own for a deeply satisfying meal.
- With Traditional Sides: For a more substantial and traditional Mexican feast, serve the stew with less broth in a shallow bowl. Pair it alongside classic accompaniments like fluffy arroz rojo (Mexican red rice), light and airy Mexican white rice with corn, or creamy, savory refried beans.
- With Tortillas: No Mexican stew is complete without warm tortillas! Whether you prefer corn or flour, they are perfect for scooping up the savory broth and tender bits of beef and potato.
- Breakfast Twist: For a unique and hearty breakfast, serve Caldillo de Carne Molida with a fried egg on top. The runny yolk perfectly complements the savory stew.
- Garnish for Freshness: Enhance your serving with fresh garnishes like a sprinkle of chopped cilantro, a squeeze of fresh lime juice, or a dollop of creamy avocado for added texture and brightness.
Storage and Reheating Tips for Leftovers
This Caldillo de Carne Molida makes excellent leftovers, often tasting even better the next day as the flavors continue to meld. Here’s how to store and reheat it:
- Refrigerator Storage: Allow the stew to cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for 3-4 days.
- Freezing Instructions: For longer storage, freeze the cooled stew in a freezer-safe airtight container or heavy-duty freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Stovetop Reheating: To reheat, transfer the desired amount of stew to a pot and warm over medium heat, stirring occasionally, until heated through. If the stew has thickened during refrigeration, add a splash of water or broth to achieve your desired consistency.
- Microwave Reheating: For a quick reheat, place a portion of the stew in a microwave-safe bowl. Heat for 1-2 minutes, stirring halfway through, until thoroughly warmed. Add a little liquid if it’s too thick.
Expert Tips & Creative Variations for Your Caldillo de Carne Molida
Elevate your Caldillo de Carne Molida with these helpful tips and exciting variations, allowing you to customize this classic Mexican stew to your family’s taste and dietary needs:
- Enhance with Cumin: For a subtle yet distinct earthy and smoky undertone, consider adding just ¼ teaspoon of ground cumin during the browning of the beef. A little goes a long way to deepen the stew’s authentic Mexican flavor profile.
- Brighten with Cilantro: Introduce a fresh, herbaceous, and slightly citrusy note by adding 2-3 sprigs of fresh cilantro to the pot while the soup simmers. Remember to remove them before serving, or simply stir in a handful of freshly chopped cilantro right before serving for maximum freshness.
- Explore Green Chile Alternatives: If you’re looking for a different kind of warmth or a unique flavor twist, substitute the jalapeños with 5-6 diced roasted green chiles (such as Anaheim, Pueblo, or the famous Hatch chiles). Roasted green chiles impart a wonderfully smoky and complex flavor that truly transforms the stew. Click here to learn how to easily roast chiles at home.
- Experiment with Different Ground Meats: While ground beef is traditional, this recipe is highly adaptable. Try using ground pork for a richer, slightly sweeter flavor, or opt for ground turkey for a lighter, leaner version. Adjust cooking times slightly as needed, as leaner meats cook faster.
- Effortlessly Double the Recipe: This stew is perfect for meal prepping! Easily double all the ingredients to yield more servings. This is a fantastic way to prepare healthy and delicious lunches or dinners for the following days, saving you precious cooking time during busy weeks.
- Kid-Friendly Adaptation: To cater to sensitive palates, particularly children, prepare the stew as directed. However, hold off on adding the diced jalapeños until the very end. Once the stew is ready, portion out some for your kids before stirring in the chiles for the adults. This ensures everyone can enjoy a meal tailored to their spice preference.
- Boost with Additional Vegetables: For added nutrients and texture, feel free to incorporate other diced vegetables into the stew. Carrots, zucchini, or corn kernels are excellent additions. Add hardier vegetables like carrots along with the potatoes, and softer ones like zucchini or corn during the last 5-7 minutes of simmering.
- Thicken Naturally (or Artificially): This stew is typically thin and brothy, but if you prefer a thicker consistency, you have options. You can mash a portion of the cooked potatoes against the side of the pot to release their starch, or for a more significant thickening, mix a tablespoon of cornstarch with an equal amount of cold water to create a slurry, then stir it into the simmering stew until it thickens.
We sincerely hope you cherish this recipe as much as our family does! If you give this traditional Caldillo de Carne Molida a try, please take a moment to leave me a commentwith a star rating below. Your feedback is truly appreciated and helps other home cooks discover delicious recipes. Also, be sure to follow me on Instagram, Facebook, or Pinterest to stay connected and get more everyday Latina cooking inspiration. Don’t forget to subscribe to my newsletter for exclusive recipes and updates!
Recipe Card
Caldillo de Carne Molida (Authentic Mexican Ground Beef Stew with Jalapeño)
by Gemma Aguayo-Murphy
Pin Recipe
Equipment
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1 Dutch oven or large pot (heavy-bottomed recommended)
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Sharp knife
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Cutting board
Ingredients
- 1 pound ground beef (80-85% lean recommended)
- 1 tablespoon olive oil (only if using leaner beef)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cumin (optional, for smoky flavor)
- ¼ diced yellow or white onion
- 1 minced garlic clove
- 1 diced Roma tomato
- 1 diced jalapeño (seeds and membrane removed for milder heat, *see notes for variations)
- 2 medium russet potatoes (or 1 large potato), peeled and diced into ½” pieces
- 3 cups hot water
- 3 cups chicken or beef broth (check ingredients for Whole30 compliance, bone broth for added nutrients)
Instructions
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In a large Dutch oven or heavy-bottomed pot, heat over medium-high heat. Add a tablespoon of olive oil only if your ground beef is more than 85% lean; this step is generally not necessary if using 80% or 85% lean meat as its fat will render.
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Add the ground beef to the hot pot. Season with salt, pepper, and the optional ground cumin (if desired).
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Brown the meat thoroughly, breaking it up into small, even pieces as it cooks using a wooden spoon. Continue to cook until the meat is almost completely cooked through and no pink remains, ensuring a good sear for maximum flavor. Drain any excess fat.
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Add the diced onion and minced garlic to the browned beef. Sauté for 3-5 minutes, stirring until the onions are fragrant and have softened and become translucent.
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Next, stir in the diced Roma tomato and chopped jalapeño. Cook for another minute, allowing the flavors to meld and the tomato to soften slightly.
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Pour in the 3 cups of chicken or beef broth and 3 cups of hot water. Stir well to combine all ingredients and ensure they are submerged in the liquid.
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Add the diced potatoes (two medium or one large potato cut into ½” pieces) to the stew. Stir gently to distribute them evenly.
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Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it gently simmer until the potatoes are completely fork-tender. This process typically takes about 10-15 minutes.
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Taste the stew and adjust the seasoning as necessary, adding more salt, pepper, or cumin if desired.
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Serve the Caldillo de Carne Molida hot in a soup bowl with plenty of its delicious broth. For a heartier meal, serve with less broth in a shallow bowl alongside Mexican red rice, Mexican white rice, or refried beans, and a side of warm tortillas. Garnish with fresh cilantro or a squeeze of lime if desired.
Notes
- Spice Level Adjustment: For an extra kick, consider replacing one or two of the jalapeños with hotter serrano peppers. For a milder stew, remove all seeds and membranes from the jalapeños before dicing.
- Alternative Chiles: Instead of jalapeños or serranos, you can substitute 5-6 diced roasted green chiles (such as Anaheim, Pueblo, or Hatch). These add a wonderfully unique smoky and complex flavor to the stew.
- Kid-Friendly Tip: To make this stew suitable for children, prepare the recipe as instructed but omit the jalapeños. Once the stew is cooked, remove a portion for the kids, then stir the diced jalapeños into the remaining stew for the adults.
Nutrition
Originally published March 4, 2019. Updated post and photos January 2024.