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This Carne en su Jugo reminds me of countless family reunions in Jalisco. There's something almost magical about watching beef chunks slowly cook in that vibrant tomatillo broth, creating their own tasty juices. The whole dish transforms when topped with crunchy bacon pieces and fresh-cut cilantro.
What Makes This Special
I've made this one-pot wonder my favorite pick-me-up meal. The cleanup is super easy, and I love how the zesty tomatillos blend with the hearty beef and crispy bacon to build complex flavors that only get tastier with time.
Ingredients List
- Bacon: Cook 6 strips until they're nice and crunchy, both for taste and topping.
- Beef: Grab 2 pounds of top sirloin or round, chopped into small chunks.
- Tomatillos: You'll want 6 medium ones to create that tangy sauce foundation.
- Serrano Peppers: Add 2 for heat, or swap in jalapeños if you want it milder.
- Pinto Beans: Throw in 2 cups already cooked or a rinsed can for extra substance and protein.
- Cilantro: Chop up 1/2 cup, setting some aside for the sauce and the rest for garnishing.
- Garlic: Mince 3 cloves to add that deep aromatic punch.
- Seasonings: Don't forget salt, pepper, and cumin to boost the meat and sauce flavors.
- Onion: Keep 1/2 cup diced ready for that finishing crunch and flavor.
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Cooking Steps
- Bacon First
- Fry your bacon until it's perfectly crisp, and hang onto all that tasty fat in the pot.
- Sear the Meat
- Add plenty of seasoning to your beef chunks and cook them in the bacon fat until they turn nice and brown.
- Mix the Base
- Throw tomatillos, peppers and flavorings into a blender and whizz until they're completely smooth.
- Slow Cook
- Combine everything in the pot and let it bubble away until all the flavors come together beautifully.
- Last Steps
- Heat up your beans and sprinkle all those fresh toppings over your stew.
Custom Tweaks
Feel free to change the spice level by using more or fewer peppers. Jalapeños work great if you can't handle too much heat. I sometimes toss in some chopped potatoes or switch between bean types depending on what's in my cupboard.
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Perfect Pairings
You absolutely need warm corn tortillas to soak up all that yummy broth. A little lime juice and extra cilantro really brighten everything up. And don't forget to pour yourself a cold Mexican beer or fruity agua fresca to wash it all down.
Storage Tips
This dish actually tastes even better the day after you make it, once all those flavors have had time to mix and mingle. Just heat it up slowly on the stove, and add a bit of water if the broth looks too thick.
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Frequently Asked Questions
- → What beef cuts work for this dish?
Top sirloin, strip steak, or top round are great. Slice the beef small so it cooks evenly.
- → Can you skip the bacon?
Yes, swap it for 3-4 tablespoons of olive oil. Though, bacon gives it a deeper flavor.
- → How spicy is it?
The heat depends on the serrano peppers. Take out the seeds to tone it down or use fewer peppers.
- → What’s good to add on top?
Try diced onion, fresh cilantro, sliced radishes, and lime wedges. These bring crunch and brightness.
- → How do I serve this meal?
Dish it hot into bowls and dress it up with toppings. Warm tortillas on the side make it even better.
Conclusion
Strips of juicy beef and crispy bacon come together in a fresh tomatillo-cilantro blend with beans. Finish it with veggies and lime for a complete dish.