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Carne En Su Jugo (Meat In Its Juices)

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Recipe Summary Carne En Su Jugo (Meat In Its Juices)

One of Guadalajara's favorites. Small pieces of flank steak are cooked in their juices, then mixed with whole beans and crispy crumbled bacon. It makes me feel at home!

Ingredients | It's Not Pie Meaning

6 slices bacon

4 fresh tomatillos, husks removed

3 serrano chile peppers, seeded and chopped

1 clove garlic, peeled

3 cups water

2 pounds flank steak, cut into 1/2-inch squares

1 cube chicken bouillon

2 (15.5 ounce) cans pinto beans

½ onion, chopped

6 tablespoons chopped fresh cilantro

ground black pepper, to taste

1 lime, cut into 6 wedges

Directions

Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.

Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside. You can skip the simmering step and blend all the ingredients raw with a few pieces of browned flank steak if you like.

Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.

Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

Info | It's Not Pie Meaning

prep: 25 mins cook: 30 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Carne En Su Jugo (Meat In Its Juices)

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