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A brothy, chunky soup with lots of meat and vegetables and a bit of spice for added kick.

Caldillo

2 tablespoons vegetable oil
2 pounds sirloin steak, cut into 3/4-inch dice
3 potatoes, peeled and cut into 1-inch dice
1 onion, sliced
3 jalapeño chiles, seeded and minced*
3 cloves garlic, crushed
1 1/2 teaspoons salt
6 cups water

1. Heat a large, heavy pot over medium-high heat. Add oil and heat until hot, but not smoking. Add meat and brown on all sides. Stir in potatoes, onion, jalapeños, garlic and salt and mix well. Pour in water and bring to a boil, scraping the bottom of any browned bits. Reduce heat and simmer, partially covered, until vegetables and meat are tender, about 1 hour. Serve warm.

Makes 6 servings.

*Working with jalapeños or other chiles:
Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

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