Yield: Makes 4 servings
Cortadillo (meaning “cut up”) is a really tasty northern Mexico stew that is traditionally served for lunch in small eateries and homes alike. It goes great in a plate as a main dish with some Mexican sides, or in tacos.
- 1 cup La Patrona Salsa Roja Norteña
- 1 cup La Patrona Salsa Verde Norteña
- 1 ½ lb. beef sirloin – cubed in 1” to ½” pieces
- 3 garlic cloves
- ½ large onion, diced
- 3 +3 tablespoons pork lard or vegetable oil
- 1 potato, cubed
- 1 teaspoon ground cumin
- 4 bacon strips, diced
- 1 large green or red sweet pimiento pepper
In a large saucepan, heat 3 tablespoons of lard or oil over high heat. Add the cubed potato and fry for 10 minutes, reserve in a plate with paper towels to dry. Add the rest of the lard or oil, the meat and bacon and cook for 10 more minutes or until the meat browns completely. Add the garlic, onion, and peppers and continue cooking for 10 more minutes. Finally mix in the La Patrona Salsas and cumin, and mix thoroughly, cooking for 15 more minutes. Check for seasoning.
Serve immediately with warm corn tortillas, baked beans and Mexican style rice. You can also enjoy the Cortadillo with gorditas.