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RECIPE: Cortadillo Zuazua

Diana Barrios stopped by the San Antonio Living show Thursday to show us how she makes a fantastic beef stew with a Los Barrios twist.

Zuazua is a town in the Mexican state of Nuevo Leon. Cortadillo is one of Dianas favorites. Its one of the dishes her mothers beloved godmother, Madrina Amelia, used to make when she visited her. Similar to stew, it is braised cubes of beef tenderloin, with lots of oregano for its distinctive flavor.


  • 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
  • onion, chopped
  • 1 cup water
  • 2 tablespoons dried oregano

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, salt and pepper. Add to the pan, in batches, and cook, turning occasionally, until browned on all sides, 6 to 8 minutes per batch. Drain the juices into a small bowl and set aside. Return all the meat to the pan.

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

Serves 6

Diana Barrios Trevino

Los Barrios Continental Mexican Cuisine
4223 Blanco Rd.
(210) 732-6017

La Hacienda de Los Barrios
18747 Redland Rd.
(210) 497-8000

Violas Ventanas
9660 Westover Hills Blvd.
(210) 684-9660

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