Carne En Su Jugo (Meat In Its Juices)
Main
Ingredients
4 fresh tomatillos husks removed
3 serrano chile peppers seeded and chopped
1 clove garlic peeled
3 cups water
6 slices bacon
2 lbs. flank steak cut into 1/2-inch squares
4 teaspoons chicken bouillon granules
2 (15.5 ounce) cans pinto beans
1/2 onion chopped
6 tablespoons chopped fresh cilantro
ground black pepper to taste
1 lime cut into 6 wedges
Description
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
Directions
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.
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.
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
Amount Per Serving Calories: 374 | Total Fat: 16.4g | Cholesterol: 58mg