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!
Ingredients
- 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 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
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 373 | |
% Daily Value * | |
Total Fat16g | 21% |
Saturated Fat6g | 31% |
Cholesterol58mg | 19% |
Sodium860mg | 37% |
Total Carbohydrate28g | 10% |
Dietary Fiber8g | 29% |
Total Sugars3g | |
Protein29g | |
Vitamin C11mg | 55% |
Calcium87mg | 7% |
Iron5mg | 27% |
Potassium763mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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