The Beef Stew from Nuevo León (Cortadillo Norteño)

May I suggest the delicious Cortadillo Norteño, a traditional mexican-style stewed beef recipe coming to us from the municipality of Santiago, from the state of Nuevo León in northern Mexico (hence its name, Norteño). Mostly it is eaten during the traditional holidays that are held in August, in Santiago for the birthday of Santiago Apóstol, their patron saint, starting July 25th.

homemade cortadillo norteno

The Cortadillo Norteño:


• 2 lb. of Beef sirloin meat in cubes
• 1 Stick of Salted Butter
• 1 Green Bell Pepper, diced
• 3 potatoes, diced
• 1 Cup green peas
• 1 Onion
• 1 teaspoon cumin
• 1/2 Cup Mexican Beer
• 1 Bay leaf
• 3 Tomatoes
• 2 Chipotles in adobo, with 1 tablespoon adobo from that can
• 2 Cloves of garlic
• 1 tablespoon white all purpose Flour
• Ground cinammon
• Salt and Pepper to taste

• Accompany your stew with some black beans and avocado slices...

Making this dish:

1) Boil the cubed potatoes with a minced garlic clove and about half the onion, in just enough water until the potatoes are cooked

2) Melt half of the butter stick in a skillet, then sauté the peas, the potatoes, already diced to small cubes, and the green pepper, all seasoned with the cumin; when ready pull away from the stove and reserve.

3) Now in a food processor liquefy completely the tomatoes with the beer, chipotles and adobo, a garlic clove, the bay leaf and the other half of the onion, add also the cinnamon, salt and pepper. Pour this sauce in a bowl and reserve.

4) Using another skillet melt the other half of the butter stick and mix with the flour stirring until it is well browned.

5) Add the liquefied sauce we did earlier and then add in the meat cubes. We will cook the meat slowly, stirring for the first 5 minutes so that the meat coats itself completely in the sauce. Once those 5 minutes are up just let your sauce with the meat simmer for 2 hours over low heat setting (or cook it like I did for 5 hours in the Electric Slow Cooker). Once the meat is tender and cooked, mix in the potatoes and the peas; when everything is well incorporated together, turn off the stove, then allow your recipe to rest a good 15 minutes.

Warm it up again, if needed, to serve your Cortadillo Norteño, with rice on the side...

Buen provecho!

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