Menudo, Afritada, Caldereta: The Trinity of Tomato-Based Dishes

It is a running gag among Filipinos that they can't discern dishes in tomato sauces. It's all the same right? Meat and some veggies simmering in tomato broths, not much to distinguish. However, there is a proper ingredient list that makes up a proper menudo, afritada, and caldereta. ABS-CBN posted a helpful basic guide to the trinity (plus another) of tomato-based dishes.

Menudo

Among all the tomato-based dishes, menudo is probably the most popular of them all. It's a staple in fiestas and other handaans such as birthdays, parties, etc. because of the inexpensiveness of the ingredients, making it the easiest dish to serve in large amounts. There's also a similar dish of the same name that originated from Mexico, but the Filipino version does not include certain ingredients such as tripe and chili sauce. Moreover, menudo from Mexico is considered a soup while the Filipino dish is considered a stew.

Ingredients:

• 2 lbs pork
• 1/2 lb pork liver
• 2 medium potatoes, peeled and cubed
• 2 carrots, peeled and cubed
• 1 tsp brown sugar
• 1 red onion, chopped
• 3 cloves garlic, minced
• 3/4 cup tomato sauce
• 1 cup water
• 3 pcs red hotdogs, sliced diagonally
• 2 tbsp cooking oil
• Salt and pepper to taste

Steps:

1. Cut the pork and liver into small bite-sized pieces. Set aside.
2. Heat oil in a pan. Saute garlic and onion over medium heat.
3. Add the pork and cook for 5-7 minutes.
4. Add the potatoes and carrots and cook until soft.
5. Pour the tomato sauce and add the water in small increments. Let boil and simmer for 30 minutes or until pork is tender.
6. Add the liver and hotdogs. Cook for 5 minutes.
7. Add sugar, salt, and pepper. Adjust according to taste. Cook for 8-12 minutes.
8. Serve and enjoy!

Afritada

The choice of meat used in this dish is chicken. It's what makes afritada a fan favorite among Filipinos. Chicken is one of the most widely consumed meat, and chicken served in tomato sauce hits the Filipino tongue sweet spot. Like menudo, afritada has Hispanic origins. The Spaniards first introduced pan-frying to the Filipinos, making minimal use of oil to cook food. The most of the vegetable similarity among tomato-based dishes is using carrots and potatoes. Afritada is known for adding bell pepper and green peas to add more color and layer to its flavor.

Ingredients:

• 1/4 cup cooking oil
• 1 large potato, cubed
• 1 large carrot, cubed
• 2 lbs chicken, cut into parts
• 3 pcs bay leaves
• 1 small onion, sliced
• 4 cloves garlic, minced
• 2 tbsp fish sauce or patis
• 1 cup tomato sauce
• 1/2 cup water
• 1 red bell pepper, diced
• 1 can green peas, rinsed and drained
• Salt and pepper to taste

Steps:

1. In a pan over medium heat, heat the oil and pan fry potatoes and carrots to soften. Set aside.
2. In the same pan, sear the chicken lightly browning each side. Set aside.
3. Saute garlic and onion in the same pan.
4. Return the seared chicken parts into the pan and add tomato sauce, fish sauce, bay leaves and water. Stir until sauce is combined.
5. Let it simmer for 20 minutes or until chicken is tender and cooked. Add more water if the sauce is too thick.
6. Add the carrots and potatoes. Cover with a lid and let it cook for 7 minutes.
7. Add the green peas and bell pepper. Season with salt and pepper and cook until done.
8. Transfer to a serving bowl and serve hot.

Caldereta

Traditionally, caldereta was made with goat meat. But in the contemporary age, goat meat has become an unpopular option for meat while beef grew into notoriety. The most common version of the dish is now made with beef rather than goat. Caldereta was usually served as a pulutan for gatherings, but overtime, it became a dinner staple. What makes this dish unique is the addition of liver spread and cheese to thicken the sauce.

Ingredients:

• 1/4 cup oil
• 2 large potatoes, peeled and cubed
• 2 large carrots, peeled and cubed
• 1 onion, chopped
• 4 loves garlic, minced
• 2 lbs beef, cubed
• 2 cups tomato sauce
• 2 tbsp tomato paste
• 2 cups water
• 1/3 cup liver spread
• 1/2 cup cheese, shredded/grated
• 2 red bell peppers, sliced
• Salt and pepper to taste

Steps:

1. In a large pan, heat the oil over medium heat and pan fry potatoes and carrots. Cook until lightly browned. Remove and set aside
2. In the same pan, saute garlic and onion.
3. Add the beef and cook until lightly browned.
4. Add tomato sauce, tomato paste, and water. Stir until sauce is combined.
5. Season with salt and pepper.
6. Lower heat, cover with a lid and cook for 1-2 hours or until beef is tender.
7. Add potatoes, carrots, and bell pepper and cook for 5 more minutes.
8. Add liver spread and cheese, stirring thoroughly. Stir until sauce thickens and cheese has melted.
9. Season with more salt and pepper to taste.
10. Serve hot and enjoy!

Similar recipes can be found in Panlasang Pinoy, MyFilipinoRecipes, Kawaling Pinoy. Ingredients for each recipe can be found in My Tindahan.