CARNE EN SU JUGO
Carne en su Jugo is a concentrated flavorful broth of beef meat finely diced and served with beans plus a wide array of toppings served alongside. I had been to Jalisco three times in my life, and in my last visit, I had a personal agenda of visiting as many typical restaurants, markets.
Provided by Mely Martínez
Time 40m
Number Of Ingredients 20
Steps:
- Finely cut the meat into thin slices and then into small cubes. Place the meat in a glass bowl. Mix soy sauce, lime juice, and pepper and add to the meat. Let the meat marinate for a few minutes while you cook the bacon.
- Fry bacon in a medium-size Dutch oven over medium heat until crisp, about 8 minutes. Transfer bacon with a slotted spoon to a plate lined with paper towel and pour off all but 1 tablespoon fat from pot.
- Add the meat to the pot and cook at medium heat for about 8 minutes, during this time the meat will release some of its juices.
- While the meat is cooking, place chopped garlic, onion, cilantro and Serrano pepper into a blender with a cup of the broth and process until well blended. (If you are adding the tomatillos, add them in this step)
- Pour this mixture over the meat, add the rest of the broth, and taste to season with salt as well as ground pepper. Bring to a boil and then reduce heat to low, place lid to pot and simmer for about 20 minutes or more until meat is tender. This last cooking time will depend on the cut of meat you are using.
Nutrition Facts : Calories 521 kcal, Carbohydrate 28 g, Protein 41 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 101 mg, Sodium 666 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving
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! (BEEF IN ITS OWN JUICE)
I make this very often for my family, another favorite! A traditional Mexican dish!
Provided by Martha Aguirre
Categories Beef
Time 45m
Number Of Ingredients 7
Steps:
- 1. Season meat with salt, pepper, and garlic salt, add meat to a large skillet, brown just until meat loses pink color add rest of ingredients, Chiles, onion and tomatoes. Cover and let it zimmer when you see that meat has good amount of juice add the chicken bouillon and stir cover and let zimmer on medium low for for 25 minutes or until meat is nice and tender.
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 COOKED IN IT'S OWN JUICE)
"Carne en su jugo" translates to "meat cooked its own juice". This recipe was passed down to me by my mother-in-law from Guadalajara Mexico. Its a delicious type of Mexican stew slow cooked in a green tomatillo based sauce. Wonderful served over beans with freshly grilled white corn tortillas. Select a well marbled chuck roast and I found peppered bacon gives a great flavor, but any "smoked" bacon will do nicely. Now I know the recipe says to use chicken bouillon and that may contradict some beef/poultry cooking rules but it is how the recipe goes. So don't reach for your beef bouillon instead of the chicken. Trust me :)
Provided by Leahferne
Categories Stew
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan cook all the bacon to a nice crispy texture.
- While the bacon is frying place the onion, garlic, tomatillos, bouillon and cilantro in a blender. Squeeze the lime wedges into the blender and mix well so everything inside forms a frothy uniformed consistency.
- Remove bacon from the drippings and sear the roast on all sides in the bacon fat. This will ensure that the juices in side the meat are sealed in side. So make sure every raw spot is well browned.
- After browning the meat return the bacon to the pan and pour the contents from the blender over the roast. Or transfer everything to a crock pot.
- Cover and allow to simmer for 1 hour on the stove. If using a crock pot set for 6-8 hours but add 2 cups of water of beef broth.
- Serve over black or pinto beans with grilled corn tortillas and enjoy.
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.
More about "carne en su jugo meat cooked in its own juice food"
CARNE EN SU JUGO RECIPE - FOOD & WINE
From foodandwine.com
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.
CARNE EN SU JUGO (BEEF IN ITS OWN JUICES) - MEXICAN FOOD ...
From mexicanfoodmemories.co.uk
Estimated Reading Time 2 mins
AUTHENTIC MEXICAN RECIPES AND DISHES | MéXICO IN MY KITCHEN
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INSTANT POT MEXICAN BEEF AND BACON SOUP - GOURMET DONE SKINNY
From gourmetdoneskinny.com
Cuisine MexicanTotal Time 2 hrs 5 minsCategory Soup/StewCalories 267 per serving
- On a baking sheet covered with foil, place the tomatillos, serrano peppers, 3 jalapenos and garlic.
- In the Instant Pot, add bacon and cook until crispy. Drain on paper towel. Remove most of grease from Instant Pot, reserving 2 T. of grease in pot.
CARNE EN SU JUGO + VIDEO - MAMá MAGGIE'S KITCHEN
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Ratings 20Calories 463 per servingCategory Soup
CARNE EN SU JUGO - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (4)Total Time 55 minsCategory Main CourseCalories 327 per serving
- 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 pot or dutch oven over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
- Drain the bacon grease, leaving a tablespoon or so in the pot. Add the flank steak to the hot pot and cook 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 pot and simmer until tender, at least 30 minutes and up to 1 hour.
15 AUTHENTIC GUADALAJARA FOODS YOU ... - AUTHENTIC FOOD QUEST
From authenticfoodquest.com
Estimated Reading Time 7 mins
- Pozole – Iconic Guadalajara Comforting Soup. Pozole is a traditional Mexican soup that is representative of Guadalajara and Jalisco food. The main ingredients for pozole are hominy or cooked dried corn, meat, traditionally pork or chicken.
- Birria – Goat Meat Signature Guadalajara Food. Birria, a goat stew, is considered one of the most emblematic Jalisco foods. While it is traditionally made with goat, some recipes also use mutton or beef.
- Tortas Ahogadas – Guadalajara’s Most Iconic Drowned Sandwich. The most classic Guadalajara food you cannot miss is Tortas Ahogadas, the city’s most famous sandwich.
- Lonche – Toasted Birote Bread Sandwiches. The word “lonche” is derived from English to refer to food that can be brought to work or to school. In Guadalajara it refers to a sandwich made with a “birote” baguette, the same one used in tortas ahogadas.
- Carne En Su Jugo – Must Eat “Meat In Its Own Juice” Guadalajara Foods. Carne en su Jugo is one of the most celebrated Jalisco foods. The dish is a cross between a soup and a stew.
- Tacos de Barbacoa – Jalisco Style Beef Tacos. Mexican tacos are some of the greatest pleasures of life. While Mexico City tacos gets all the fame, Jalisco style tacos de barbacoa are often underrated.
- Menudo – Surprisingly Delicious Tripe Soup. When we first learned about Menudo, one of the Guadalajara foods not to miss, we were not very excited about it.
- Quesadillas with Melted Adobera Cheese. Guadalajara has its own local cheese known as Adobera. This soft mild yellow cow’s milk cheese is shaped as an adobe brick, hence its name.
- Jericalla – Guadalajara’s Famous Creme Brulee-Like Dessert. Jericalla, a traditional flagship dessert from Guadalajara is a cross between the New and Old World.
- Bionico – The Best Fruit Cocktail Invented in Guadalajara. Bionicos are said to have been invented by a street vendor in Guadalajara in the early 1990s.
CARNE EN SU JUGO - THAI CALIENTE MEXICAN RECIPES
From thaicaliente.com
Reviews 2Category SoupCuisine MexicanTotal Time 45 mins
- Prep: Slice bacon into small pieces. Slice Beef into similar small dices. Remove husks from tomatillos and wash well to remove waxy residue. Wash Green onions and Cilantro.
- In a large pot or dutch oven, cook bacon until done. Leave it in the pot and add whole green onions. Cook onions for about 2 minutes in the bacon grease. You will remove the onions prior to serving, this is just to develop flavor.
- Add diced beef into pot with bacon, bacon fat, and green onions. Cook beef until done. Add some salt to beef. While beef is cooking, place washed tomatillos, a dash of salt, and 1/4 cup of water into a blender. Blend till smooth.
- Once beef is cooked, add cilantro (whole), and pour in tomatillo sauce. Add water to cover beef and bring to a boil. Once boiling reduce heat and simmer for about 15-20 minutes. Remove cilantro and green onions from soup. Taste broth and see if additional salt/pepper is needed.
CARNE EN SU JUGO - COOKING THE GLOBE
From cookingtheglobe.com
4.2/5 (5)Total Time 1 hr 35 minsCuisine MexicanCalories 640 per serving
- Fry the bacon in a large pot over medium-high heat until crisp, about 6-8 minutes. Remove from pot and drain on paper towels.
- Meanwhile, add onion, cilantro, garlic and tomatillos with 2 cups of water into a blender and blend well. You can add fresh peppers now and blend them together or just serve on side if you are not keen on spicy food.
- Add the mix to the beef with another 4 cups of water. Season with salt and pepper to taste. Bring to a boil, reduce the heat, and simmer covered for about 1 hour or until the beef is tender (it depends on the cut of beef).
CARNE EN SU JUGO OR MEXICAN BEEF AND BACON SOUP RECIPE
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