Carne en su jugo is a Guadalajara favorite 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
Prep Time
1 hr 20 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Place bacon in a large skillet and cook over medium-high heat
turning occasionally
until evenly browned
about 10 minutes. Drain bacon slices on paper towels. Crumble bacon and set aside.
Combine water
tomatillos
serrano peppers
and garlic in a small saucepan over medium-high heat; bring to a boil
cover
and simmer for 10 minutes. Remove from heat and allow to cool. Transfer contents to a blender; blend until smooth and set aside. (You can skip the simmering step and blend raw tomatillos
peppers
and garlic with water and a few pieces of browned flank steak if you like.)
Place a nonstick skillet over medium-high heat; cook and stir flank steak in the hot skillet until completely browned. Pour tomatillo mixture over beef and bring to a boil. Stir in chicken bouillon and reduce heat to medium. Cover the skillet and simmer until tender
30 minutes to 1 hour.
Meanwhile
heat pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed.
Stir bacon and pinto beans into flank steak mixture; divide mixture between 6 bowls. Garnish each with onion
