StewsMedium

Cortadillo Norteño (Northern Mexican Beef Stew)

Name: Cortadillo Norteño (Northern Mexican Beef Stew)
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 4 Dried ancho chilli; 0.5 tsp Ground cumin; 0.5 tsp Dried oregano; 700 g Braising beef (lean chuck or shoulder); 1 to taste Salt and black pepper; 3 Ripe tomatoes; 3 cloves Garlic cloves; 400 ml Beef stock; 3 tbsp Vegetable oil; 1 White onion; 2 piezas medianas Potatoes

75 min (20 prep + 55 cook) Medium 4 servings Coahuila

Edmond Bojalil

Recetas Mexas

Published: 26 Mar 2026 · Updated: 26 Mar 2026

North-eastern Mexican diced beef stew with ancho chilli and tomato. Comfort in a bowl.

About this recipe

Cortadillo norteño is the comfort stew of north-eastern Mexico, especially Coahuila and Nuevo León. Diced beef or pork slowly braised in a sauce of ancho chilli, tomato, onion and spices until tender and bathed in a robust, comforting sauce. Served with rice, beans and flour tortillas, it is one of the most popular dishes in fondas and homes across the north.

History & Origin

Cortadillo is one of the most representative stews of home cooking in north-eastern Mexico, with roots in the mestizo culinary traditions of Coahuila and Nuevo León that solidified during the nineteenth century. Its name refers directly to the preparation technique: the meat is 'cut' (cortado) into small, even cubes before braising, a task that in northern homes was done with the large ranch knife. Unlike the stews of central Mexico, cortadillo is drier, with less broth, and its flavour is dominated by ancho chilli and tomato in balanced proportions. In Saltillo, the Coahuilan capital, cortadillo is so ubiquitous in market fondas that it is said 'every fonda has its cortadillo and none tastes the same'. The preferred meat varies by family: some prepare it with lean beef (maciza), others with pork, and in older versions young goat (cabrito) was used. Northern cortadillo differs from similar stews in central Mexico by its absence of epazote, its use of ancho chilli as the protagonist rather than guajillo, and the regular addition of potato. It is the stew that northern Mexican migrants miss most when they move elsewhere in the country, and the one that reconnects them with home when they return.

Estimated cost

£15.00

Total cost

£3.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

460

Calories

36g

Protein

38g

Carbohydrates

18g

Fat

Fibre

750mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak the ancho chillies in hot water for 15 minutes until soft. Blend with the tomatoes, garlic and 100 ml of soaking water until smooth. Strain and set aside.
2
Heat the oil in a large casserole over medium-high heat. Season the meat cubes with salt and pepper. Sear in batches until browned on all sides.
3
In the same oil, sauté the diced onion for 3 minutes until translucent. Pour in the ancho chilli and tomato sauce. Cook over medium heat for 5 minutes, stirring, until the sauce darkens and concentrates.
4
Return the meat to the casserole. Add the cumin, oregano and beef stock. Mix well. Bring to the boil, cover and cook over low heat for 35 minutes.
5
Add the potato cubes and cook for 15-20 more minutes until tender and the stew has thickened. Adjust salt. Serve with red rice, refried beans and flour tortillas.
💡 Cortadillo improves greatly when reheated the next day.