Cortadillo de res norteño is a traditional Mexican dish popular in northern Mexico. Tender pieces of thin-cut beef are braised in a tomato and beer broth with a variety of vegetables. The types of vegetables used to make cortadillo de res varies from region to region. This recipe calls for carrots, potatoes, and green beans, but nopales and peas are also used. This hearty Mexican stew, served with warm corn tortillas, is perfect for a chilly or rainy day.
Puree half of both the tomato and onion with the garlic, serrano chiles, and water in a blender until smooth.
Heat vegetable oil in a Dutch oven or large skillet over high heat. Add the meat and sauté for 5 to 8 minutes, stirring occasionally, until the meat is no longer pink. Stir in the remaining onion and tomato along with the carrots, potatoes, green beans, Mexican beer, and the tomato puree. Stir gently to combine. Season with salt and black pepper. Lay the cilantro sprigs on top.
Cover and let meat come to a boil. Reduce heat to low and let simmer for 20 to 25 minutes until the meat and vegetables are tender. Ladle into bowls and serve with warm corn tortillas.
If you want to keep the spice level down, omit the serrano chiles and stir in 1 diced green bell pepper with the carrots and potato.