CARNE EN SU JUGO, ESTILO TAPATIO
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
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
Provided by Martita Jara, Food Network Star Season 12 Finalist
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 17
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!
CARNE EN SU JUGO (MEAT IN ITS JUICES)
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
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
This is pure comfort food in a lot of parts of Mexico. One bite of this delicious soup/stew will make you a fan forever! I got the recipe off of a low carb recipe site and modified it for our tastes. For the low(er) carb version leave out the beans and serve with low carb tortillas. DELICIOUS!!
Provided by Sooz Cooks
Categories Beans
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
- Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
- Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
- Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
- Ladle into bowls and serve with fresh lime, sour cream, diced onion and cilantro as garnish.
- Serve corn or flour tortillas on the side.
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CARNE EN SU JUGO RECIPE - FOOD & WINE
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4/5 (1)Category Beef SoupServings 4-6Total Time 55 mins
- Wrap meat tightly in plastic wrap, and place in freezer 15 minutes. Remove from freezer, unwrap meat, and slice thinly against the grain. Stack slices; finely chop. Place the meat in a bowl, and season with Worcestershire, 1 1/2 teaspoons salt, soy sauce, and black pepper. Stir until well coated, and set aside.
- Heat oil in a medium Dutch oven over medium. Once the oil is shimmering, add garlic, and cook until fragrant, about 1 minute. Add seasoned meat, and cook until it releases some of its juices, about 10 minutes. (It’s OK to crowd the pan—you want to encourage the meat to stew and release its juices.) Reduce heat to low to keep the liquid from reducing too much. Using a slotted spoon, remove and reserve 2 tablespoons cooked meat.
- While the meat cooks, place tomatillos in a saucepan with just enough water to cover, about 3 1/2 cups. Cover with a lid, and bring to a boil. Cook until tomatillos are soft, about 5 minutes. Remove from heat; drain.
- Place quartered onion half, cooked tomatillos, and reserved 2 tablespoons meat in a blender with 1 cup broth; blend until smooth, about 1 minute. Add mixture to meat in pot; add remaining 3 cups broth and bay leaves. Season with remaining 2 teaspoons salt. Bring to a boil, and reduce heat to medium-low; simmer about 20 minutes. Add cooked beans, and cook until the meat is tender, about 10 minutes.
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