Carne en su Jugo (Meat in its Juices)

Carne en su jugo is a Guadalajara favorite. 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!

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 373 Calories

Ingredients

• 3 cups water
• 6 slices bacon
• ½ onion, chopped
• 1 cube chicken bouillon
• 1 clove garlic, peeled
• ground black pepper, to taste
• 6 tablespoons chopped fresh cilantro
• 3 serrano chile peppers, seeded and chopped
• 2 (15.5 ounce) cans pinto beans
• 4 fresh tomatillos, husks removed
• 2 pounds flank steak, cut into 1/2-inch squares
• 1 lime, cut into 6 wedges

Recipe Instructions

Step 1

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon and set aside.

Step 2

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

Step 3

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

Step 4

Meanwhile, heat pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed.

Step 5

Stir bacon and pinto beans into flank steak mixture; divide mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.