Carne En Su Jugo Estilo Tapatio Recipes

CARNE EN SU JUGO (MEAT IN ITS JUICES)

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.

CARNE EN SU JUGO, ESTILO TAPATIO

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

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!