How to Cook Cheesy Beef Caldereta with Chorizo
This is a special kind of beef caldereta combined with cheese and chorizo. Not only it is cheesier than the ordinary beef caldereta, it also has a distinctive taste of chorizo and pitted olives which makes this a kind of gourmet calderata.
Servings: 6 servings
Calories: 304kcal
Ingredients
- 1 kilo beef tenderloin cut into cubes
- 6 cups water
- 1/2 kilo pork liver
- 1 cup grated cheddar cheese
- 1 cup tomato sauce
- 1/2 cup vinegar
- 1/8 cup brown sugar
- salt to taste
- 1 cup sliced bell peppers
- 1 cup pitted green olives
- 1/8 cup olive oil
- 3 cloves garlic crushed
- 1/2 cup sliced onions
- 1 pc long Spanish chorizo cut crosswise into 1/2 inch thick
- salt and pepper to taste
Instructions
How to cook Beef Caldereta with Chorizo:
- Put beef in a large pot and pour water just enough to cover the meat.
- Bring to a boil then lower the heat to simmer. Remove the scum floating above the broth then cover. Let it simmer for about 1 hour.
- Meanwhile broil the pork liver until medium rare. Grind or chop finely. Combine liver with cheese, tomato sauce, vinegar, sugar, salt, bell peppers and olives. Stir until smooth. Set aside.
- In a large skillet, heat olive oil and saute garlic until fragrant. Add in the onions and saute until soft. Then add in the chorizo and mix.
- Stir in liver mixture and simmer for about 15 minutes or until mixture turns lighter in color.
- Pour liver mixture into the beef in the pot and simmer for another 15 minutes.
- Simmer until the sauce thickens and beef is already tender. Add some water if the sauce becomes too dry while simmering the beef.
- Season with salt and pepper to taste. Serve hot with steamed rice. Enjoy!