From Lourdes González's kitchen in Mexico.

Originally published on Cookpad Mexico as Cortadillo de res, with US measurements.

Beef Cortadillo

Name: Beef Cortadillo
Total time: 2400 s
Yield: Serves 4.
Cuisine: American
Ingredients: 1.1 lbs beef stew meat, cut into pieces (500 grams); 4 Roma tomatoes; 1 small onion, cut into pieces; 1 teaspoon black pepper; 1 teaspoon ground cumin; 2 small potatoes, diced; 2 whole serrano peppers; Salt, to taste

Lourdes González @gigino

CDMX México

A traditional dish from Nuevo León.

Lourdes González @gigino

CDMX México

A traditional dish from Nuevo León.

Saved

Ingredients

40 minutes

Serves 4.

1.1 lbsbeef stew meat, cut into pieces (500 grams)
For the sauce:
4Roma tomatoes
1small onion, cut into pieces
1 teaspoonblack pepper
1 teaspoonground cumin
2small potatoes, diced
2whole serrano peppers
Salt, to taste

Saved

Steps

40 minutes

1

Blend the sauce ingredients in a food processor and set aside.
2

Heat a little oil in a pan and brown the beef. When it starts to release its juices, add the sauce, cumin, pepper, potatoes, and whole serrano peppers.
3

Season with salt and bring to a boil. If needed, add a little water. Simmer until the beef and potatoes are tender and the sauce has thickened.