Main Course

Cortadillo

Name: Cortadillo
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 900 g beef chuck cut into 1-inch cubes; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp olive oil; 1 pcs yellow onion chopped; 3 clove garlic minced; 1 pcs bell pepper chopped; 400 g canned diced tomatoes undrained; 2 cup beef broth; 1 tsp cumin ground; 0.5 tsp dried oregano; 1 tsp chili powder; 2 pcs potato peeled and cubed; 2 pcs carrot peeled and sliced; 0.25 cup fresh cilantro chopped (optional)

Cortadillo is a traditional Mexican beef stew, often featuring tender chunks of beef simmered in a rich tomato-based sauce with vegetables. This version is hearty and flavorful, perfect for a comforting meal.

An original recipe by Forkin

Total time: 1 hr 55 min
Serves: 4
Difficulty: Medium
Per serving: 702 kcal

Gluten-free

Mise en place

Ingredients

900 gbeef chuck, cut into 1-inch cubes
1 tspsalt
0.5 tspblack pepper, freshly ground
2 tbspolive oil
1 pcsyellow onion, chopped
3 clovegarlic, minced
1 pcsbell pepper, chopped
400 gcanned diced tomatoes, undrained
2 cupbeef broth
1 tspcumin, ground
0.5 tspdried oregano
1 tspchili powder
2 pcspotato, peeled and cubed
2 pcscarrot, peeled and sliced

garnish

0.25 cupfresh cilantro, chopped(optional)

Equipment

measuring cups · dutch oven · measuring spoons · cutting board · knife

The method

Step by step

1
Pat the beef chuck dry with paper towels, then season generously with salt and pepper.
About 5 min
Cook’s note: Drying the beef helps achieve a better sear.
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 1 min
3
Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pot.
About 10 min
Cook’s note: Browning creates deep flavor for the stew.
4
Remove the browned beef from the pot and set aside.
5
Add the yellow onion to the pot and cook until softened, about 5 minutes, scraping up any browned bits from the bottom.
About 5 min
6
Stir in the garlic and bell pepper, cooking for another 2-3 minutes until fragrant.
About 3 min
7
Return the beef to the pot. Add the canned diced tomatoes, beef broth, cumin, dried oregano, and chili powder.
About 2 min
8
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes.
About 1 hr
Cook’s note: Ensure a gentle simmer to tenderize the beef without drying it out.
9
Stir in the potatoes and carrots. Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender and the beef is very tender.
About 30 min
Cook’s note: Taste and adjust seasoning if needed before serving.
10
Serve the cortadillo hot, garnished with fresh cilantro if desired.
Cook’s note: Excellent with warm tortillas or rice.

Per serving

Nutrition

53%Score

Calories: 701.9kcal
Protein: 47.9g
Carbs: 28.9g
Fat: 44.5g
Fibre: 5.3g
Sugar: 9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover cortadillo in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.