Healthy Northern Mexican Cortadillo Recipe

Recipe by
Hector Felan, Founder at RealVitaminsNow
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User Review
5 (1 vote)
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Northern Mexican Cortadillo, a beloved dish from the northern regions of Mexico, is celebrated for its authentic and delightful flavors. While traditionally enjoyed with beans and flour tortillas, in this wholesome rendition, we've transformed it into a keto-friendly masterpiece, omitting high-carb elements while preserving the rich taste that makes it so special.

In this recipe, we aim to provide important macronutrients and healthy fats, making it not only a delicious choice but also a nutritious one for those following a keto lifestyle.

Cooking Time 40 minutes
Category Keto, Mexican
Difficulty Intermediate
Servings 1

Ingredients

Servings:
  1. 200 grams (7.05 oz) of beef steak (or your preferred cut)
  2. ½ avocado
  3. ⅛ onion
  4. 1 tomato
  5. 1 clove of garlic (not too big)
  6. ¼ grams of ground cumin
  7. ¼ grams of ground pepper
  8. ¼ grams of Pink Himalayan salt
  9. ¼ bell pepper
  10. 1 grams of pork lard
  11. ¼ serrano pepper (optional)
  1. 400 grams (14.11 oz) of beef steak (or your preferred cut)
  2. 1 avocado
  3. ¼ onion
  4. 2 tomato
  5. 2 clove of garlic (not too big)
  6. ½ grams of ground cumin
  7. ½ grams of ground pepper
  8. ½ grams of Pink Himalayan salt
  9. ½ bell pepper
  10. 2 grams of pork lard
  11. ½ serrano pepper (optional)
  1. 600 grams (21.16 oz) of beef steak (or your preferred cut)
  2. 1 ½ avocado
  3. ⅜ onion
  4. 3 tomato
  5. 3 clove of garlic (not too big)
  6. ¾ grams of ground cumin
  7. ¾ grams of ground pepper
  8. ¾ grams of Pink Himalayan salt
  9. ¾ bell pepper
  10. 3 grams of pork lard
  11. ¾ serrano pepper (optional)
  1. 800 grams (28.22 oz) of beef steak (or your preferred cut)
  2. 2 avocado
  3. ½ onion
  4. 4 tomato
  5. 4 clove of garlic (not too big)
  6. 1 grams of ground cumin
  7. 1 grams of ground pepper
  8. 1 grams of Pink Himalayan salt
  9. 1 bell pepper
  10. 4 grams of pork lard
  11. 1 serrano pepper (optional)
  1. 1000 grams (35.27 oz) of beef steak (or your preferred cut)
  2. 2 ½ avocado
  3. ⅝ onion
  4. 5 tomato
  5. 5 clove of garlic (not too big)
  6. 1 ¼ grams of ground cumin
  7. 1 ¼ grams of ground pepper
  8. 1 ¼ grams of Pink Himalayan salt
  9. 1 ¼ bell pepper
  10. 5 grams of pork lard
  11. 1 ¼ serrano pepper (optional)
  1. 1200 grams (42.33 oz) of beef steak (or your preferred cut)
  2. 3 avocado
  3. ¾ onion
  4. 6 tomato
  5. 6 clove of garlic (not too big)
  6. 1 ½ grams of ground cumin
  7. 1 ½ grams of ground pepper
  8. 1 ½ grams of Pink Himalayan salt
  9. 1 ½ bell pepper
  10. 6 grams of pork lard
  11. 1 ½ serrano pepper (optional)
  1. 1400 grams (49.38 oz) of beef steak (or your preferred cut)
  2. 3 ½ avocado
  3. ⅞ onion
  4. 7 tomato
  5. 7 clove of garlic (not too big)
  6. 1 ¾ grams of ground cumin
  7. 1 ¾ grams of ground pepper
  8. 1 ¾ grams of Pink Himalayan salt
  9. 1 ¾ bell pepper
  10. 7 grams of pork lard
  11. 1 ¾ serrano pepper (optional)
  1. 1600 grams (56.44 oz) of beef steak (or your preferred cut)
  2. 4 avocado
  3. 1 onion
  4. 8 tomato
  5. 8 clove of garlic (not too big)
  6. 2 grams of ground cumin
  7. 2 grams of ground pepper
  8. 2 grams of Pink Himalayan salt
  9. 2 bell pepper
  10. 8 grams of pork lard
  11. 2 serrano pepper (optional)
  1. 1800 grams (63.49 oz) of beef steak (or your preferred cut)
  2. 4 ½ avocado
  3. 1 ⅛ onion
  4. 9 tomato
  5. 9 clove of garlic (not too big)
  6. 2 ¼ grams of ground cumin
  7. 2 ¼ grams of ground pepper
  8. 2 ¼ grams of Pink Himalayan salt
  9. 2 ¼ bell pepper
  10. 9 grams of pork lard
  11. 2 ¼ serrano pepper (optional)
  1. 2000 grams (70.55 oz) of beef steak (or your preferred cut)
  2. 5 avocado
  3. 1 ¼ onion
  4. 10 tomato
  5. 10 clove of garlic (not too big)
  6. 2 ½ grams of ground cumin
  7. 2 ½ grams of ground pepper
  8. 2 ½ grams of Pink Himalayan salt
  9. 2 ½ bell pepper
  10. 10 grams of pork lard
  11. 2 ½ serrano pepper (optional)

Instructions

  1. Initiate by charring the onion, tomato, and garlic. Once they’ve achieved a beautifully charred appearance, place them into a blender and blend until you attain a smooth sauce. Set this exquisite sauce aside for later use.

  2. Debone the beef steak and proceed to cut it into small, delectable cubes. In a generously-sized skillet, gently melt the pork lard and then introduce the meat.

  3. As soon as the meat transforms from its initial red hue to a more inviting dark shade, introduce the cumin and pepper. Allow these flavors to meld together as you continue to cook for about 10 minutes.

  4. Slice the bell pepper into either slender strips or dainty cubes, and then seamlessly integrate the bell pepper into the meat mixture, along with the charred sauce and salt. You also have the option to add the whole serrano pepper, uncut, for a burst of vibrant flavor. You have the flexibility to include or exclude the serrano pepper according to your preference for spiciness.

  5. Simmer and stir over medium heat for a minimum of 15 minutes, or until the mixture reaches the desired consistency. We recommend aiming for a harmonious middle ground—not too thin, not too thick.

  6. Voilà! Your Keto-Friendly Northern Cortadillo is now ready to savor. Serve it as is or alongside avocado and, if you prefer, Oaxaca cheese. While traditionally enjoyed with beans and flour tortillas, this keto-friendly version skips these high-carb elements while preserving all the delicious flavors. Indulge in every keto-friendly bite! 🍽️🥩🍅🌶️

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