Cortadillo

Postup

Krok za krokem

1. 1

   Pat the beef chuck dry with paper towels, then season generously with salt and pepper.

   Přibližně 5 min

   Poznámka kuchaře: Drying the beef helps achieve a better sear.

2. 2

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Přibližně 1 min

3. 3

   Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pot.

   Přibližně 10 min

   Poznámka kuchaře: Browning creates deep flavor for the stew.

4. 4

   Remove the browned beef from the pot and set aside.

5. 5

   Add the yellow onion to the pot and cook until softened, about 5 minutes, scraping up any browned bits from the bottom.

   Přibližně 5 min

6. 6

   Stir in the garlic and bell pepper, cooking for another 2-3 minutes until fragrant.

   Přibližně 3 min

7. 7

   Return the beef to the pot. Add the canned diced tomatoes, beef broth, cumin, dried oregano, and chili powder.

   Přibližně 2 min

8. 8

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60 minutes.

   Přibližně 1 h

   Poznámka kuchaře: Ensure a gentle simmer to tenderize the beef without drying it out.

9. 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.

   Přibližně 30 min

   Poznámka kuchaře: Taste and adjust seasoning if needed before serving.

10. 10

    Serve the cortadillo hot, garnished with fresh cilantro if desired.

    Poznámka kuchaře: Excellent with warm tortillas or rice.