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Cortadillo Zuazua

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We love Dianna Barrios Trevino's recipes here on San Antonio Living. Today, Shelly is making Cortadillo Zuazua with Diana Barrios Trevino live from Viola's Ventanas, and we know you're excited to steal this recipe ASAP! Watch the video for more!

VIOLA'S VENTANAS
9660 Westover Hills Blvd
(210) 684-9660
ViolasVentanas.com

Cortadillo Zuazua

Serves 6

3 tablespoons vegetable oil
3 pounds beef tenderloin, cut into 1- inch cubes
Pinch of garlic powder
Salt and pepper to taste
3 tomatoes, chopped
1 cup of water
2 tablespoons of dried oregano

1. Heat 2 tablespoons of the oil in a large deep skillet or a Dutch oven over medium heat. Season the beef with the garlic powder and salt and pepper. Add to the pan, in batches, and cook turning occasionally, until browned on all sides, 6-8 minutes per batch. Drain the juices into a small bowl and set aside. Return all the meat to the pan.

2. Add the remaining 1 tablespoon of oil to the pan, then add the tomatoes and onion and cook about 8 minutes. Return the reserved juices into the pan, add the water and oregano, and bring to a simmer. Reduce the heat to medium-low, and simmer for 5 minutes longer.

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