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.

Course Main Course

Cuisine Mexican

Prep Time 25

Cook Time 2 10

Total Time 2 35

Servings Servings

Ingredients

6 roma tomatoes
4-5 cloves of garlic skins on
½ white onion
2 serrano chile peppers
1 1/2 cups water or beef broth
10 ounces Mexican beer, optional
salt and pepper to taste
1/2 tsp cumin seeds
1/2 tsp Mexican oregano
1/2 tsp thyme
1/2 tsp marjoram
pinch of cinnamon, optional
5 tablespoons of butter
3-4 tbsps avocado oil
3 tablespoons of all purpose flour
2 pounds chuck roast or sirloin sliced into 1 inch pieces
2 bay leaves
1 russet or 4 white potatoes washed and sliced into 1 inch pieces
1 full cup of frozen peas or 3 large roasted poblano peppers, diced

Instructions

Directions

Heat a comal or large griddle to medium heat. Add the tomatoes, garlic(with skins on), onion and serrano peppers. Dry roast for 20-25 minutes, turning as needed. Remove the garlic after 15 minutes and set aside.
When ready, to the blender, add the tomatoes, peeled garlic, onion, serranos, beef broth, beer, cinnamon, cumin, oregano, thyme, marjoram, salt and pepper. Pulse to blend to achieve a coarse salsa. Set aside.
Add two tablespoons of butter and two tablespoons of oil to a large pot and heat to medium. As soon as the butter melts, add the sliced beef. Season lightly with salt and pepper. Cook until beef is browned all around and begins to release it's juices. Add the flour and stir well to combine. Continue stirring for 1-2 minutes to cook out the raw flavors of the flour.
To the pot, pour in the salsa from the blender and the bay leaves. Stir well to combine. When it comes up to a simmer, taste for salt. Cover and reduce heat to below medium. Cook for 25 minutes. Add in the potatoes and continue cooking for 25 minutes or until beef is tender. Fold in the peas and cook for 2-3 more minutes.
Serve with Mexican rice, beans and warm tortillas. Yields 6-7 servings.

Notes

If you want to eliminate the flour, you can substitute with a cornstarch slurry or corn masa harina slurry. Simply dissolve 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Pour into simmering stew and cook as instructed. You can do the same with corn masa harina that is used for preparing corn tortillas. The masa harina may require a little more water.

Roast Poblanos: Remove the stems and seeds. Slice poblanos open and lay skin sides up on baking sheet. Brush with oil. Place 6 inches under preheated broiler set to high. Broil for 7-10 minutes or until skins are mostly blistered. Place in plastic bag to steam. Remove blistered skins before dicing and adding to the recipe.