Cortadillo

Підготовка

Інгредієнти

Спосіб приготування

Крок за кроком

1. 1

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

   Близько 5 хв

   Примітка кухаря: 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.

   Близько 1 хв

3. 3

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

   Близько 10 хв

   Примітка кухаря: 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.

   Близько 5 хв

6. 6

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

   Близько 3 хв

7. 7

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

   Близько 2 хв

8. 8

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

   Близько 1 год

   Примітка кухаря: 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.

   Близько 30 хв

   Примітка кухаря: Taste and adjust seasoning if needed before serving.

10. 10

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

    Примітка кухаря: Excellent with warm tortillas or rice.