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📍 Cuatro Ciénegas

Cortadillo de Cuatro Cienegas

· Lunch

Chunks of beef stewed in a tomato, bell pepper, and onion broth, a northern dish of Cuatro Cienegas.

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Cortadillo de Cuatro Cienegas: Chunks of beef stewed in a tomato, bell pepper, and onion broth, a northern dish of Cuatro Cienegas.
Photo: Documentacion Labnl · CC BY-SA 2.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 80 min🍽 4 servings📊 Easy🏷 Commonly associated
Preparation
20 min
Cooking
60 min
Waiting and resting
0 min

History

In Cuatro Cienegas, a Pueblo Magico of Coahuila known for its crystal-clear water pools, cortadillo is everyday food. It is a humble stew of cooked beef, shredded or in small pieces, bathed in a tomato and bell pepper broth, served with flour tortillas and beans.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Cook the beef with a piece of onion and garlic until tender; set it aside and cut into strips or shred it.

  2. 2

    Blend the tomato with garlic and a little of the cooking broth.

  3. 3

    Soften the onion and bell pepper, adding the chile if you use it.

  4. 4

    Stir in the beef and saute for a couple of minutes.

  5. 5

    Pour in the blended tomato, season with salt, pepper, and cumin, and let it boil until the broth thickens.

  6. 6

    Serve hot with flour tortillas and refried beans.

Cooking tips

  • Flank may take longer than an hour to soften; add hot stock and continue until it shreds.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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