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Northern Mexican Tomato Broth (Caldillo Norteño)

Name: Northern Mexican Tomato Broth (Caldillo Norteño)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 1 White Onion; 600 g Beef; 3 Guajillo Chilli; 2 cloves Garlic; 1 tsp Cumin; 1 tsp Mexican Oregano; 100 g Chihuahua Cheese; 2 Avocado; 6 White Onion

70 min (20 prep + 50 cook) Easy 6 servings Norte

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 16 Apr 2026

Northern Mexican roasted tomato broth with beef, dried chilli and cumin.

About this recipe

Light northern Mexican broth with roasted tomato, chunks of beef, dried chilli, cumin and Mexican oregano. Comforting, simple and deeply flavourful.

History & Origin

Caldillo de tomate is one of the most genuine dishes of northern Mexico, particularly from Chihuahua, Sonora, Durango and Coahuila. Unlike broths from central and southern Mexico, which tend to be more complex and heavily spiced, northern caldillo is characterised by an elegant austerity - few quality ingredients combined to create deep, comforting flavour. Cattle farming has historically been the economic backbone of northern Mexico, and that is reflected in its cooking. Quality beef - abundant in this region of great ranches and prairies - is the undisputed protagonist. Roasting tomatoes directly on the griddle before adding them to the broth is characteristic of the north: charring concentrates the sugars, adds depth and gives the broth its distinctive dark colour. Dried chilli - whether colorado, guajillo or ancho depending on the cook - adds colour, moderate heat and a complexity that fresh chillies cannot match. Cumin and northern Mexican oregano - more intense and resinous than Mediterranean varieties - define the aromatic profile of this region. Caldillo is traditionally served with freshly made flour tortillas, grated Chihuahua cheese and sliced avocado.

Estimated cost

£8.50

Total cost

£1.42

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

24g

Protein

16g

Carbohydrates

14g

Fat

Fibre

650mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Tuesta 3 chiles colorados o guajillo en el comal 30 segundos por lado. Remoja en agua caliente 15 minutos. Licúa con 1 diente de ajo y el agua de remojo. Cuela.
💡 No los tuestes demasiado o el caldo amargará.
2
Asa 6 tomates en el comal hasta que estén bien quemados por fuera. Pela y reserva con sus jugos.
💡 El ahumado del tomate quemado es clave para el sabor del caldillo.
3
Corta 600g de carne de res (retazo, chambarete o res para caldo) en trozos de 4cm. Sella en una olla con aceite muy caliente hasta que dore bien por todos lados. Retira.
💡 Sellar bien la carne añade profundidad al caldo.
4
En la misma olla, sofríe 1 cebolla picada hasta que transparente. Agrega la salsa de chile colada, los tomates asados aplastados y la carne. Revuelve y cocina 5 minutos.
5
Añade 1.5 litros de agua o caldo de res, 1 cucharadita de comino molido y 1 de orégano norteño seco. Lleva a ebullición, reduce el fuego y cocina 40 minutos hasta que la carne esté tierna.
💡 Si usas chambarete, puede tardar 1 hora.
6
Rectifica sazón con sal y pimienta. Sirve caliente en tazones hondos con tortillas de harina, queso rallado y aguacate.
💡 Un chorrito de limón justo antes de servir lo eleva.