Caladillo by Maggie Gamboa Mesilla Valley Recipes 2 lb. round steak 2 T. vegetable oil 6 cups water 1 onion, chopped 2 tomatillos, chopped 1/8 cup tomato sauce 1 ts. pepper 1-1/2 t. salt 4 medium potatoes, cubed 2 cups green chilies (canned) 4 carrots (cut in rounds) 3 cloves garlic (minced) Brown the meat in hot oil. Add water and bring to a boil. Reduce heat and add the onion, tomatillo, cilantro, green chilies, tomato sauce, garlic, salt and pepper. Simmer for about 45 minutes, then add potatoes & carrots. Simmer until potatoes and carrots are tender and serve. Do not overcook potatoes and carrots.