Caldito de Papas

Caldito de Papas (Mexican Potato Soup with Ground Beef) is a warm, comforting dish that’s simple yet packed with flavor.

Made with tender potatoes, seasoned ground beef, and a rich tomato-based broth, this hearty soup is perfect for a cozy meal.

Serve it with homemade flour tortillas for an authentic touch, making it a satisfying and budget-friendly dish that brings the taste of home to your table.

Why You’ll Love This Recipe:

People will love Caldito de Papas because it’s a simple, hearty, and flavorful dish that brings comfort with every bite.

The combination of tender potatoes, seasoned ground beef, and a rich, lightly spiced tomato broth makes it both filling and satisfying.

It’s budget-friendly, easy to prepare, and pairs perfectly with warm, homemade tortillas for an authentic touch.

Whether for a chilly evening or a nostalgic home-cooked meal, this dish is sure to be a family favorite.

Key Ingredients:

Ground Beef – Adds a rich, savory depth to the broth.

Potatoes – Provide heartiness and absorb the flavorful broth.

Tomato Sauce & Rotel Tomatoes – Create a slightly tangy, spiced base.

Beef Bouillon – Enhances the umami flavor of the broth.

Ground Cumin & Garlic – Add warmth and aromatic depth.

Flour & Lard (for tortillas) – Essential for making soft, homemade tortillas to pair with the stew.

Caldito de Papas

A warm and comforting dish, Caldito de Papas is a simple yet flavorful beef and potato soup. It’s hearty, well-seasoned, and perfect when served with homemade flour tortillas.

Ingredients:

For the Caldito de Papas:

1 lb ground beef

3 medium potatoes, peeled and diced

1 tsp beef bouillon

½ tsp salt (adjust to taste)

½ tsp black pepper

½ tsp ground cumin

1 tsp ground garlic

½ cup tomato sauce

½ cup Rotel tomatoes (or diced tomatoes with green chiles)

1 ½ – 2 cups water (adjust for desired consistency)

For the Homemade Flour Tortillas:

2 cups all-purpose flour

½ cup lard (or vegetable shortening)

1 tsp baking powder

½ tsp salt (optional)

About ¾ cup warm water (adjust as needed)

Instructions:

Step 1: Cook the Ground Beef

Heat a large pot over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned (about 10-15 minutes).

Drain excess fat if necessary.

Step 2: Add Seasonings and Potatoes

Stir in the beef bouillon, salt, pepper, ground cumin, and ground garlic. Cook for 2 minutes to allow the flavors to blend.

Add the tomato sauce and Rotel tomatoes. Stir well.

Mix in the diced potatoes and add 1 ½ to 2 cups of water, depending on how soupy you want it.

Step 3: Simmer Until Potatoes Are Tender

Cover and let the soup simmer over medium-low heat for 20 minutes, or until the potatoes are soft and easily pierced with a fork.

Taste and adjust seasoning if needed.

Step 4: Make the Flour Tortillas

In a large bowl, mix the flour, baking powder, and salt.

Cut in the lard using your fingers or a pastry cutter until the mixture looks crumbly.

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Gradually add warm water while kneading, until the dough is soft but not sticky. Cover with a damp towel and let rest for 20 minutes.

Divide the dough into small balls (about the size of a golf ball).

Roll out each ball into a thin circle.

Heat a dry skillet or comal over medium-high heat. Cook each tortilla for 30-45 seconds per side, until golden brown spots appear.

Serving Suggestions:

Serve the Caldito de Papas hot, with fresh homemade tortillas on the side.

Garnish with chopped cilantro or sliced jalapeños for extra flavor.

Add a squeeze of lime juice for a fresh, zesty finish.

Enjoy this hearty, comforting, and traditional Mexican dish!

Notes:

For a richer broth – Add a splash of beef stock or more tomato sauce for extra depth.

Adjust consistency – If you prefer a soupier dish, add a little more water or broth as it simmers.

Tortilla Tip – Let the tortilla dough rest for about 15-20 minutes before rolling for softer, more pliable tortillas.

Spice it up – Add diced jalapeños or a pinch of crushed red pepper for a little heat.

Serving suggestion – Enjoy with fresh lime wedges, chopped cilantro, or a sprinkle of queso fresco for extra flavor.

Nutrition Information:

Caldito de Papas (per serving, assuming 4 servings):

Homemade Tortillas (per tortilla, assuming 8 tortillas):

Frequently Asked Questions:

Can I use a different type of meat instead of ground beef?

Yes! You can substitute ground beef with ground turkey, chicken, or even pork.

If you prefer a shredded texture, try using diced beef stew meat or shredded rotisserie chicken.

How do I make the Caldito de Papas spicier?

To add heat, you can use spicy Rotel tomatoes, add diced jalapeños or serrano peppers, or mix in a pinch of red pepper flakes or cayenne pepper.

Can I make the tortillas without lard?

Absolutely! You can replace lard with vegetable shortening, butter, or even a neutral oil like avocado or olive oil.

However, lard gives the tortillas their classic soft texture.

How can I make the broth thicker or soupier?

For a thicker stew, let it simmer uncovered for a few extra minutes.

To make it soupier, add more water or beef broth until you reach your desired consistency.

Can I store leftovers, and how should I reheat them?

Yes! Store the Caldito de Papas in an airtight container in the fridge for up to 3 days.

Reheat it on the stovetop over medium heat, adding a little water or broth if needed.

Tortillas can be stored in a sealed bag and reheated on a dry skillet or in the microwave wrapped in a damp paper towel.

How do I prevent my potatoes from getting too mushy?

To avoid mushy potatoes, cut them into evenly sized cubes and add them only after the ground beef is fully cooked.

Simmer on low heat and check for doneness with a fork after 15-20 minutes.

Can I make the tortillas ahead of time?

Yes! You can make tortillas in advance and store them in an airtight container.

For freshness, wrap them in a clean towel or foil and reheat on a skillet before serving.

What kind of flour is best for homemade tortillas?

All-purpose flour works best for soft and flexible tortillas.

If you want a slightly heartier texture, you can mix in a small portion of whole wheat flour.

Can I freeze the Caldito de Papas and tortillas?

Yes! The stew freezes well for up to 3 months in an airtight container.

Thaw in the fridge overnight and reheat on the stovetop.

Tortillas can also be frozen with parchment paper between them to prevent sticking.

How can I make the tortillas softer?

For extra soft tortillas, make sure to knead the dough well and let it rest for at least 30 minutes before rolling them out.

Cooking them on medium heat and covering them with a cloth after cooking will also help retain moisture.