Carne en su jugo
Carne en su jugo is a traditional Mexican dish featuring thinly sliced beef simmered in its own juices with bacon, onions, tomatillos, and cilantro, resulting in a rich and savory stew.
Equipment
- 1 immersion blender OR regular blender
Ingredients
- 3-4 lbs beef such as flank steak flatiron steak, or skirt steak
- 1 tsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1 tsp kosher salt
- 2 Tbsp olive oil
- 3 cans pinto beans
- 3 lbs fresh tomatillos
- 8 cups beef broth
- 1 diced white onion small-ish
- 1 can diced jalapenos
- 3 cloves garlic
Toppings
- fresh lime wedges
- chopped white onion
- fresh cilantro
- chopped, cooked bacon
- fresh sliced jalapeno or serrano peppers
Instructions
- Slice the beef into thin bite sized pieces and then sprinkle the Kosher salt, Worcestershire sauce and soy sauce over it and give it a toss to cover. This will act like a quick brine.3-4 lbs beef such as flank steak, 1 tsp soy sauce, 1 Tbsp Worcestershire sauce, 1 tsp kosher salt
- Mince the garlic and set aside. Bring a medium pot of water to a boil over medium heat and add the tomatillos. Allow them to simmer for ten minutes or until they are soft and begin to split open. Then, strain them out and put them in a bowl or blender.3 cloves garlic, 3 lbs fresh tomatillos
- Place two tablespoons of olive oil in a sauté pan and heat over medium high heat. Add the minced garlic and allow it to cook for 30 seconds. Then, add the beef and allow it to cook until it releases from the pan. This should take a minute or two. Then, stir the beef around and allow it to cook 5 more minutes. Once it is brown and has released its juices, remove it from heat.2 Tbsp olive oil, 3-4 lbs beef such as flank steak
- In a blender or a bowl (if using an immersion blender), place the tender tomatillos, the diced white onion, one cup of beef broth, a small pinch of cilantro leaves, and a couple pieces of cooked beef. Blend until smooth.3 lbs fresh tomatillos, 8 cups beef broth, 1 diced white onion, fresh cilantro
- Add the pureed tomatillo, beef, canned jalapeno and stock to a stock pot or Dutch oven. Bring the soup to a low boil and allow the soup to simmer for 45 min.1 can diced jalapenos
- After 45 minutes, add the pinto beans to the pot and allow them to cook at a simmer for 15 minutes.3 cans pinto beans
- After 15 minutes, remove the soup from the stove and dish into bowls. Garnish with chopped white onion, chopped fresh cilantro, chopped bacon, and fresh sliced peppers. Serve with fresh tortillas and guacamole.fresh lime wedges, chopped white onion, chopped, cooked bacon, fresh sliced jalapeno or serrano peppers
Notes
To store: Allow the soup to cool to room temperature, then place in an airtight container in the refrigerator for up to four days.