Beef “Cortadillo” – Mexican beef stew

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. INGREDIENTS 1 cup La Patrona Salsa Roja Norteña 1 cup La…

“Puchero” Beef And Vegetable Broth

Yield: 12 servings This beef and vegetable broth is a staple of northern Mexican cuisine. It is often served as an appetizer, but since it is so rich in flavor, can also be the main dish on the cooler months. INGREDIENTS: 1 lb. beef shank or foreshank, cut in 2” pieces 1 onion, cubed 3…

Frijoles Charros – Mexican Cowboy Bean Stew

Yield: Aprox. 20 servings The “Charros” were the Mexican version of cowboys, and they had a particularly satisfying way of preparing beans over an open fire. Using a piece of pig’s trotter thickens the stew a bit and gives the dish it’s particular flavor. INGREDIENTS 2 lbs dry pinto beans, cleaned and soaked in water…

Michoacan style pork “Carnitas” in Salsa Verde

Yield: Aprox. 40 servings (6 oz. per serving) The Mexican state of Michoacan is famous for their pork “carnitas”, cooked in big copper pots called “cazos” that give the dish it’s signature flavor. It is traditionally served mixed with a very mild green salsa, but you can add hot salsa after serving. INGREDIENTS For the…