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Cortadillo Norteño (Mexican Beef and Potato Stew)
Ingredients
  • 6 roma tomatoes
  • 4 to 5 cloves of garlic skins on
  • ½ white onion
  • 2 serrano chile peppers
  • 1 cup water or beef broth
  • 8 ounces Mexican beer
  • ¼ teaspoon ground cinnamon
  • salt and pepper to taste
  • 1 teaspoon cumin
  • ½ teaspoon Mexican oregano
  • 5 tablespoons of butter
  • 2 tablespoons of all purpose flour
  • 2 pounds sirloin tips sirloin roast or chuck roast
  • 2 bay leaves
  • 4 yellow white or red potatoes, washed and sliced into 1 inch pieces
  • 1 full cup of frozen peas
Steps
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