Entree: Mexico – Nuevo Leon / Monterrey – Cortadillo Norteño (Northern Mexican braised beef stew with a rich tomato-chile sauce and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) beef chuck, cut into 1 in (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large white onion, quartered and divided (about 8 oz (225 g))
- 3 cloves garlic
- 3 medium tomatoes, quartered (about 12 oz (340 g)) or 14 oz (400 g) canned tomatoes
- 3 dried guajillo chiles, stems and seeds removed
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) dried Mexican oregano
- 2 cups (480 ml) beef broth
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes (about 10 oz (300 g))
- 2 medium carrots, peeled and sliced into 1/2 in (1 cm) rounds (about 6 oz (170 g))
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lime juice (optional)

Show original ingredient measurements

- 1.5 lb (680 g) beef chuck, cut into 1 in (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large white onion, quartered and divided (about 8 oz / 225 g)
- 3 cloves garlic
- 3 medium tomatoes, quartered (about 12 oz / 340 g) or 14 oz (400 g) canned tomatoes
- 3 dried guajillo chiles, stems and seeds removed
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) dried Mexican oregano
- 2 cups (480 ml) beef broth
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes (about 10 oz / 300 g)
- 2 medium carrots, peeled and sliced into 1/2 in (1 cm) rounds (about 6 oz / 170 g)
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lime juice (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Lightly toast the guajillo chiles in a dry skillet over medium heat 15–30 seconds per side until fragrant but not burned. Remove stems and seeds, then soak the toasted chiles in hot water for 15 minutes until softened.
2. In a blender, combine the rehydrated chiles (with 1/2 cup (120 ml) of their soaking liquid), half the quartered onion, the tomatoes (or canned tomatoes), and 1 clove garlic. Blend to a smooth sauce and set aside.
3. Season the beef cubes with salt and pepper. Heat the oil or lard in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, about 3–4 minutes per side, and transfer browned pieces to a plate.
4. Reduce heat to medium, add the remaining onion quarters and the remaining 2 garlic cloves to the pot, and sauté until softened, about 5 minutes.
5. Pour the blended tomato-chile sauce into the pot, stir in the ground cumin, oregano, and bay leaf. Scrape up any browned bits from the bottom of the pot.
6. Return the browned beef to the pot and add the beef broth. Bring to a simmer, cover partially, and cook gently for about 1 to 1 1/2 hours, or until the beef is tender.
7. Add the potato and carrot pieces to the braise, stir, and continue simmering uncovered for 20–30 minutes until the vegetables are tender and the sauce has thickened to a stew consistency.
8. Adjust seasoning with salt and pepper. Remove the bay leaf and stir in chopped cilantro and lime juice if using.
9. Serve hot with warm corn or flour tortillas, steamed rice, or warm bolillos.

1. Lightly toast the guajillo chiles in a dry skillet over medium heat 15–30 seconds per side until fragrant but not burned. Remove stems and seeds, then soak the toasted chiles in hot water for 15 minutes until softened.
2. In a blender, combine the rehydrated chiles (with 1/2 cup / 120 ml of their soaking liquid), half the quartered onion, the tomatoes (or canned tomatoes), and 1 clove garlic. Blend to a smooth sauce and set aside.
3. Season the beef cubes with salt and pepper. Heat the oil or lard in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, about 3–4 minutes per side, and transfer browned pieces to a plate.
4. Reduce heat to medium, add the remaining onion quarters and the remaining 2 garlic cloves to the pot, and sauté until softened, about 5 minutes.
5. Pour the blended tomato-chile sauce into the pot, stir in the ground cumin, oregano, and bay leaf. Scrape up any browned bits from the bottom of the pot.
6. Return the browned beef to the pot and add the beef broth. Bring to a simmer, cover partially, and cook gently for about 1 to 1 1/2 hours, or until the beef is tender.
7. Add the potato and carrot pieces to the braise, stir, and continue simmering uncovered for 20–30 minutes until the vegetables are tender and the sauce has thickened to a stew consistency.
8. Adjust seasoning with salt and pepper. Remove the bay leaf and stir in chopped cilantro and lime juice if using.
9. Serve hot with warm corn or flour tortillas, steamed rice, or warm bolillos.