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Carne en su Jugo - Beef in its Own Juices

Carne en su jugo is a tomatillo, beef, and bean-based stew that originates from Guadalajara, Mexico, the capital of the state of Jalisco.
5 from 6 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Main Course
Cuisine Mexican
Servings 4 big appetites

Ingredients
  

  • 2 lbs. sirloin steak - Cut into 1/4-inch cubes
  • 1 tsp. Kosher salt - divided
  • 12 oz. bacon - diced into 1/4-inch pieces
  • 4 medium tomatillos
  • 2 large serrano peppers - stemmed, seeded, and chopped (optional)
  • 4 cloves garlic - peeled and roughly chopped
  • 1/2 large white onion - diced
  • 1/2 tsp. freshly ground black pepper
  • 1 1/2 cups chicken stock
  • 1/3 cup cilantro - chopped
  • 2 (15 oz.) cans pinto beans - drained

Optional Garnishes

  • 1/2 medium white onion - finely diced
  • 1/4 cup cilantro - minced
  • 1 cup radishes - thinly sliced, or chopped
  • flour tortillas - heated in the microwave or toasted

Instructions
 

  • Cut the sirloin steak into 1/4-inch cubes, then season with the kosher salt and set aside.
  • Put the tomatillos into a saucepan with enough water to cover by an inch. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Drain and add to a blender jar along with the garlic, onions, serranos, black pepper, and chicken stock. Blend until smooth.
  • Preheat your cast-iron dutch oven over medium heat and add the bacon. Cook until the bacon has released most of its fat and has become crispy. About 10 minutes. Remove to a paper-towel-lined plate and set aside. Pour off all but about 2 tablespoons of the bacon grease (I recommend pouring it into a heat-proof container and saving it for another recipe).
  • Increase the heat to medium-high, then add the cubed sirloin all at once. Cook undisturbed until the beef begins to release its juice, then cook, stirring constantly until the meat is browned. About 8 minutes.
  • Add the tomatillo puree and cilantro to your dutch oven, bring to a simmer, then reduce heat to low. Cover and cook for 20 minutes. Add the drained pinto beans, cover, and cook for an additional 10 minutes.
  • To serve, add to bowls, then top with the bacon and your fresh garnishes. Heat some flour tortillas in the microwave or oven and serve on the side.
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