Cortadillo
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gbeef chuck, cut into 1-inch (2.5 cm) 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
- 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
Store leftover cortadillo in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
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