Carne en su Jugo

Ingredients:

-3 Lbs Beef Flank Steak cut into small strips

-1 Lb Bacon cut into small pieces

-1 Tsp Salt

-1 Tsp Pepper

-1/2 Diced White Onion

-8 Yellow Peppers (Chiles Gueritos)

-6 Stalks Green Onions washed

-2 Cups Water

-Frijoles de la Olla/Cooked Pinto Beans

Tomatillo Sauce

-20 Tomatillos

-3 Serrano Peppers

-2 Jalapeño Peppers

-3 Garlic Cloves

-2 Tbsp Beef Bouillon

-1 Cup Water

Instructions:

To a pot add 6 cups of water and bring to a boil. Add tomatillos, Serrano and jalapeño peppers and boil for 8 minutes.

To a blender cup add tomatillos, Serrano and jalapeño peppers, garlic cloves, beef bouillon, water and blend until smooth. Set aside.

Fry bacon in a large saucepan or Dutch oven. Remove bacon and set aside. Leave bacon grease in the pan.

Add the yellow peppers to the same pan and lightly fry in the bacon grease. Remove peppers and set aside. Add green onions and lightly fry in the bacon grease. Set aside.

Drain 3/4 of the bacon grease from the pan.

Add meat to pan and cook until you see the meat juices. About 15 minutes.

Add tomatillo sauce to pan and stir to combine.

Add bacon, yellow peppers, green onions, 2 cups of water and stir to combine. Add salt if needed.

Reduce heat to medium-low and simmer for 15 minutes.

Serve with frijoles de la olla and top with Mexican queso fresco.

Enjoy!!!

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of beef instead of flank steak for this recipe?

While flank steak is traditionally used in Carne en su Jugo, you can use other cuts such as skirt steak or sirloin steak if preferred.

Adjust cooking times accordingly based on the cut used.

Can I make this recipe without bacon for a vegetarian version?

Yes, you can omit the bacon to make a vegetarian version of Carne en su Jugo.

Consider adding extra vegetables or meat substitutes for flavor and texture.

How can I adjust the spiciness of the dish to my preference?

To make the dish spicier, you can increase the quantity of serrano and jalapeño peppers used in the tomatillo sauce.

Conversely, for a milder flavor, you can reduce the number of peppers or remove the seeds and membranes before blending.

What are some alternatives to yellow peppers if they’re not available?

If yellow peppers (Chiles Gueritos) are not available, you can substitute them with banana peppers or mild green chili peppers for a similar flavor profile.

Can I prepare the tomatillo sauce ahead of time and store it for later use?

Yes, you can prepare the tomatillo sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days.

Simply reheat it before adding it to the dish.

Do I need to remove the skins from the tomatillos before boiling them?

No, you do not need to remove the skins from the tomatillos before boiling them.

The skins will soften during the cooking process and can be blended along with the other ingredients to make the sauce.

Can I use canned tomatillos instead of fresh ones?

Yes, you can use canned tomatillos as a substitute for fresh ones if they’re not available.

However, adjust the seasoning accordingly as canned tomatillos may contain added salt.

Is there a low-sodium alternative to beef bouillon for the tomatillo sauce?

Yes, you can use low-sodium beef bouillon or substitute it with vegetable broth for a lower sodium option.

Alternatively, you can omit the bouillon altogether and adjust the seasoning with salt to taste.

Can I freeze leftovers of Carne en su Jugo for later consumption?

Yes, you can freeze leftovers of Carne en su Jugo in an airtight container for up to 3 months.

Thaw overnight in the refrigerator before reheating.

What are some additional toppings or garnishes that can be served with this dish?

In addition to Mexican queso fresco, you can serve Carne en su Jugo with toppings such as sliced avocado, chopped cilantro, diced onions, lime wedges, or a dollop of sour cream for added flavor and freshness.