Carne en su Jugo
443kcal30g protein17.1g fat43.5g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
No alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 8 oz | bacon (cut crosswise into small pieces) |
| 2 lb | sirloin or top round beef (small bite-size pieces) |
| 6 unit | tomatillos (husked and rinsed) |
| 2 unit | serrano chiles |
| 3 clove | garlic |
| ¾ cup | fresh cilantro |
| 3 cup | beef stock |
| 2 cup | cooked pinto beans (drained) |
| 1 tsp | salt |
Optional
Not counted above. The dish works without them.
| ½ cup | white onion (finely chopped, for serving) |
| 2 unit | lime (wedges, for serving) |
| 1 unit | avocado (diced, for serving) |
| ¼ cup | fresh cilantro (chopped, for serving) |
Steps
- fry10 minbacon crisp; rendered fat left in potCook the bacon in a heavy pot until crisp, then lift it out with a slotted spoon and leave the rendered fat behind. Reserve the bacon for the finish; its fat becomes the first layer of the beef broth rather than disappearing into a long stew.
- sear12 minhigh heat; beef browned at edges without steamingSeason the beef lightly with salt and sear it in the bacon fat in uncrowded batches. Let the small pieces take real color before stirring. Browning builds concentration, but because the cut is tender and small, it does not need a long braise afterward.
- mix5 mingreen base smooth and pourableBlend the tomatillos, serranos, garlic, cilantro and about 1 cup of the beef stock until smooth. This raw green mixture will cook in the pot, preserving a fresh tomatillo-chile profile instead of starting from a heavily roasted salsa.
- simmer25 mincovered gentle simmer; beef tender, broth intensely savory and still fluidReturn all the beef to the pot, pour in the green mixture and remaining stock, and simmer gently until the beef is tender and the broth loses its raw tomatillo edge. Keep enough liquid for a bowl: Carne en su Jugo is concentrated broth, not gravy.
- fold5 minbeans hot but intactFold in the cooked pinto beans and half the reserved bacon only long enough to heat them through. Extended simmering breaks the beans down and muddies the broth, so they enter after the beef has reached its endpoint.
- prep5 minserved hot with fresh garnishes kept distinctLadle beef, beans and broth into bowls and finish with the remaining crisp bacon. Add chopped onion, cilantro, avocado and lime at the table if desired. The fresh garnishes should sharpen and cool the rich broth rather than cook down into it.