Authentic home cooking from Mexico, with US measurements. 
Beef Cortadillo in Fresh Tomato Sauce with Potatoes
Also includes a recipe for zucchini stew.
I’m sharing this recipe because my daughter loves it! This dish is delicious, very easy to make, and has been a family tradition since we were kids.
Beef Cortadillo in Fresh Tomato Sauce with Potatoes
Also includes a recipe for zucchini stew.
I’m sharing this recipe because my daughter loves it! This dish is delicious, very easy to make, and has been a family tradition since we were kids.
Open in Cookpad AppSteps
- 1
Heat a skillet and add the beef stew meat. Cook it in its own juices with the lid on.
- 2
While the beef is cooking, boil the 9 tomatillos, 4 serrano peppers, and 6 potatoes together for 20 minutes.
- 3
Once the beef has released its juices, add 1 tablespoon of oil and let it brown, being careful not to burn it.
- 4
In a mortar and pestle, mash 4 slices of onion. Once the peppers and tomatillos are cooked, mash them as well and mix with the onion, 1 clove of garlic, and salt to taste.
- 5
Add the sauce to the beef, then add about 5 chopped sprigs of cilantro and the potatoes. Let everything simmer for 15 minutes.
- 6
For the zucchini stew:
Dice the zucchini and add them to a hot skillet. Stir them a couple of times while you chop the onion and tomato. Once chopped, add the onion and tomato to the zucchini and let everything cook in its own juices. Mash the cumin with the garlic and add to the stew. Let it simmer for 10 minutes.
- 7
And that's it, enjoy!
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