Cortadillo Norteño Mexican Beef and Potato Stew

Ingredients

• 6 roma tomatoes
• 4-5 cloves of garlic skins on
• ½ white onion
• 2 serrano chile peppers
• 1 cup water or beef broth
• 8 ounces Mexican beer
• 1/4 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

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