Carne en su Jugo Recipe

While Mexican  A favorite dish in Guadalajara is carne en su jugo. Cubed flank steak chunks are combined with crispy bacon crumbles and entire beans after being cooked in their juices. I feel comfortable there!  


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


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After adding the bacon to a big skillet, fry it over medium-high heat for about ten minutes, flipping it occasionally, until it is evenly browned. Bacon slices are drained onto paper towels. Crumble bacon; reserve.  

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In a small saucepan, combine water, tomatillos, serrano peppers, and garlic. Heat to medium-high, cover, and simmer for ten minutes. Take off the heat source and let it cool. Place all ingredients in a blender, process until smooth, and reserve.   

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Over medium-high heat, place a nonstick skillet over the heat and cook and stir flank beef until fully browned. Cover the steak with the tomatillo mixture and heat until boiling. After adding the chicken bouillon, turn down the heat to medium. Simmer the skillet covered for 30 to 1 hour, or until the food is soft.  

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In the meantime, preheat pinto beans in a pot over medium heat; turn down the heat to maintain warmth until required.  

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Mix in the pinto beans and bacon after dividing the mixture into six bowls. Add a lime wedge, onion, cilantro, and black pepper as garnish for each.  


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