Cortadillo Norteño is a traditional beef and potato stew popular in the northern region of Mexico. My family is from Monterrey, Nuevo Léon,Mexico. We enjoyed many similar meat and potato dishes like cortadillo norteño. Whether it was a simple bistec en salsa, carne guisada con papa or steak ranchero, most times they included potato in some form or another.
Rice, Mexican rice, is what I like to serve along side most of my Mexican dishes. I don’t always have beans cooked and even though I could prepare them quick in the pressure cooker, it’s still a process that takes it own time to do it right. So on this night when I prepared cortadillo norteño, it was simply arroz rojo and warm corn tortillas! Click link to see full recipe for Arroz!
I love how you can see the bits of the charred skins from the tomatoes, onion and chile peppers in the stew. I can almost taste the deep flavors! The beautiful Mexican theme tortilla warmer is from my friends @carolinaperezdesigns. She sells them on Etsy and at the farmers market during the year.
Cortadillo Norteño (Mexican Beef and Potato Stew)
This recipe for Cortadillo Norteño is the first in a series of recipes inspired by the cookbook La Cocina Familiar En El Estado De Nuevo Léon. I added my own twist to the original recipe without switching any of the ingredients.
- 6 roma tomatoes
- 4-5 cloves of garlic skins on
- ½ white onion
- 2 serrano chile peppers
- 1 cup water or beef broth
- 8 ounces Mexican beer
- 1/4 teaspoon ground cinnamon
- salt and pepper to taste
- 1 teaspoon cumin
- ½ teaspoon Mexican oregano
- 5 tablespoons of butter
- 2 tablespoons of all purpose flour
- 2 pounds sirloin tips sirloin roast or chuck roast
- 2 bay leaves
- 4 yellow white or red potatoes, washed and sliced into 1 inch pieces
- 1 full cup of frozen peas
- Heat a comal or large griddle to medium heat. Dry roast the tomatoes, garlic, onion and serrano peppers for 20-25 minutes, turning as needed. Remove the garlic after 15 minutes and set aside.
- To the blender, add the tomatoes, peeled garlic, onion, serranos, beef broth, beer, cinnamon, salt and pepper. Pulse to blend to achieve a coarse salsa. Set aside.
- Add two tablespoons of butter to a large pot and heat to medium. As soon as the butter melts, mix in the flour and stir until smooth. Continue stirring for 1-2 minutes to cook the raw flavors of the flour out.
- To the pot, pour in the salsa from the blender. Stir well and add in the bay leaves. Taste for salt, then add in all of the beef. Stir well to combine, reduce to a steady simmer and cover. The meat needs to cook for a good 60-90 minutes to become tender.
- While the beef is cooking, cook the potatoes and peas. Add 2-3 tablespoons of butter to a skillet and heat to medium. Add the potatoes. Season lightly with salt and pepper. Cook, stirring as needed, for 20-25 minutes or until potatoes are lightly browned and fork tender. During the last 5 minutes, fold in the frozen peas and cook just until peas are warm.
- Once beef is tender, fold in the potatoes and peas to the pot. Cook for just another 5 minutes. Serve with Mexican rice, beans and warm tortillas. Yields 6-7 servings.
This little cookbook, to me, it worth 20 of my other cookbooks! I was so fortunate to be able to find it!!! Thanks again to my friend, and fellow food blogger, Mely Martinez from Mexico In My Kitchen. Our trip to NYC and this awesome book store that carried all cookbooks. Hard to find cookbooks!
As soon as I read the recipe, I knew that I wanted to roast the sauce ingredients! I love the deep, smoky flavors you get when you dry roast tomatoes, chiles, onion and garlic on a comal(griddle)! I figured it couldn’t hurt the recipe, right?
The original recipe called for sirloin tips. I could not find that, so I went with a sirloin roast and sliced it up myself. It worked out great!
A couple of things that surprised me about preparing this traditional recipe from Nuevo Léon? The first was when the recipe instructed to use butter and flour to thicken the sauce base. The second thing was peas! Peas on the ingredient list! I love peas! Mom would often add a mix of peas and carrots to her rice. It was perfect!
I know everyone is using the fast pressure cookers that are out on the market. But, I am a diehard foodie and rather enjoy the whole cooking process. Even if it takes 3 hours! I work from home, so there is no reason why I must have the meal ready in 30 minutes. Although I do cook my beans in a heavy duty traditional pressure cooker. 30 minutes from the time it comes up to high pressure, they are ready!
Then the next day!!! Tacos prepared with homemade flour tortillas! Beans were a must this time! I purposely prepared them smaller and thicker for these tacos. Click the link to see full recipe.