Cortadillo Norteño
Shredded beef sautéed with tomatoes, jalapeños, and a splash of vinegar—the quick weeknight answer to a Mexican classics. Serve in warm tortillas with onion and cilantro.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
casualcomfortmexicanbeeftenderjuicyweeknightmain-dish
Ingredients
- 1 lb shredded cooked beef (rotisserie or leftover)
- 1 can (14.5 oz) canned diced tomatoes
- 2 medium jalapeños, sliced
- 2 tbsp white vinegar
- ½ tsp cumin
- 8 count warm flour or corn tortillas
Instructions
- 1
Heat oil in a large skillet over medium-high. Add sliced jalapeños and cook until fragrant, about 1 minute.
- 2
Stir in shredded beef, breaking up any clumps, then add canned tomatoes with juice.
- 3
Add vinegar and cumin, stir to combine, then simmer for 8–10 minutes until flavors meld and liquid reduces slightly.
- 4
Season with salt and pepper to taste. Serve warm in tortillas with fresh onion and cilantro.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- knife
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