Cortadillo – northern Mexican beef and potato stew

Ingredients for 4 portions

• 700 gBeef topside, in 1.5 cm cubes
• to tasteSalt
• to tasteBlack pepper
• 3 mlCumin
• 2 tbspRapeseed oil
• 1Yellow onion, chopped
• 2 clovesGarlic, chopped
• 2Serrano chiles, finely chopped
• 4Tomatoes, chopped
• ≈ 500 mlWater
• 1 cubeBeef stock
• 400 gPotato, in 1.5 cm cubes

On the side

• 450 gRefried beans, 1 tin
• 8Tortillas

Method

1. Cut the beef into 1.5 cm cubes, pat dry and season with salt, pepper and the cumin.
2. Heat the oil in a heavy casserole over a high heat and brown the beef in batches, about 8 minutes in all.
3. Turn the heat down to medium, add the onion, garlic and chillies and fry for 3 minutes, until the onion is translucent.
4. Add the tomatoes and cook, stirring, for 5 minutes, until they break down.
5. Pour in the water and crumble in the stock cube. Cover and simmer over a low heat for 30 minutes, until the beef starts to turn tender.
6. Meanwhile, peel the potatoes and cut them into 1.5 cm cubes.
7. Add the potatoes and simmer uncovered for 20 minutes, until they are tender and the sauce has thickened. Season with salt.
8. Meanwhile, warm the refried beans in a small pan and the tortillas in a dry frying pan; wrap the tortillas in a tea towel.
9. Serve the stew with the beans and the warm flour tortillas.

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