Carne En Su Jugo Estilo Tapatio Recipes

CARNE EN SU JUGO (MEAT IN ITS JUICES)

Carne en su Jugo (Meat in its Juices) image

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!

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 373.1 calories, Carbohydrate 27.5 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 8.1 g, Protein 29.2 g, SaturatedFat 6.2 g, Sodium 860.2 mg, Sugar 2.5 g

CARNE EN SU JUGO, ESTILO TAPATIO

Carne En Su Jugo, Estilo Tapatio image

Adapted from Savoring Mexico and tweaked for our personal tastes. This is a dish from Jalisco that is indescribably delicious. It's a gorgeous soupy, spicy dish that is somehow hearty and light at the same time. If you use canned beans or they are already cooked - it is great for a weeknight soup and a sandwich! My times are estimates, as I had to make this in steps & more steps(depending on availability of kitchen)!

Provided by Manami

Categories Stocks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb good-quality bacon, cut into small sticks
1 lb beef sirloin tip, thinly sliced on the diagonal and then coarsely chopped
4 cups homemade rich beef broth or 4 cups homemade beef stock
2 chipotle chiles in adobo
2 small bay leaves
2 teaspoons sea salt
1 teaspoon ground pepper
1/2 lb dried beans, soaked, cooked and drained (red beans, or black beans or white beans) or 2 cups beans, canned & drained (red beans, or black beans or white beans)
1/2 cup chopped cilantro
8 large spring onions, sliced horizontally
4 serrano chilies or 2 jalapeno chiles, minced
2 limes, quartered
avocado, slices

Steps:

In a frying pan, slowly fry the chopped bacon over medium-low heat until crisp, then remove with slotted spoon and drain on paper towels.
Raise the heat to med-high and cook the beef in the bacon drippings for about 2 minutes.
Remove the beef with a slotted spoon, and place in a large, heavy pot.
Put chipotles in a blender with about 1 cup of the beef broth, and blend until smooth.
Add the chile-beef liquid to the large pot, along with the remaining beef broth, the bay leaves, salt and pepper.
Bring to a boil, then reduce heat to low.
Cover and simmer until the meat is tender, approximately 20 minutes.
Warm the beans over med-low heat.
When meat is cooked, divide the beans among 4 bowls, then ladle the meat and the broth over the beans.
Garnish with the bacon and cilantro, and lay 2 onions along the rim of each bow, as well as the avocado slices.
Pass the diced serranos and limes at the table, and enjoy with good-quality tortilla chips.

CARNE EN SU JUGO

Carne en su Jugo image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 pounds flank steak, cut into 4 even pieces
Kosher salt and ground black pepper
1 teaspoon dried rosemary, rubbed between the palms of your hands to release the oils
1/2 teaspoon ground cumin
2 tablespoons vegetable oil
2 cups chopped sweet onion
1 cup chopped tomato
2 serrano chiles, slit down the middle but kept whole
3 cups sliced cremini mushrooms
2 teaspoons chopped garlic
3 cups beef broth
One 15-ounce can pinto beans, drained and rinsed
2 bay leaves
1/2 cup chopped fresh cilantro
3 radishes, thinly sliced
2 limes, cut into wedges
Tortillas, for serving

Steps:

Sprinkle the steak all over with 2 teaspoons salt and 1 teaspoon pepper, and then with the rosemary and cumin. Let sit at room temperature for 20 minutes before cooking.
Place a 5-quart pot over medium-high heat and add the oil. Once the oil is hot, add the steak, in batches if necessary, and brown on both sides, 2 minutes per side. Transfer to a plate and set aside.
Lower the heat to medium and add the onions, tomatoes, serranos, 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute for about 4 minutes. Add the mushrooms, garlic and another 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute for 2 minutes more. Return the steak with its juices to the pot, along with the broth, beans, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup water. Stir to combine. Allow to come up to a simmer, then turn the heat to very low, cover with a tight-fitting lid, and simmer for 1 hour. Taste and add salt if necessary. Fish out and discard the serrano chiles.
Divide the steak and the mushroom-bean broth among 4 shallow bowls. Garnish with the chopped cilantro, sliced radishes and lime wedges. Serve with your favorite tortillas and enjoy!

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