Today’s recipe is a classic dish from Jalisco, Carne en su Jugo and if you translate it into English, it means, beef in its own juices. This lovely and delicious dish is cooked with some salsa verde and pinto beans and crunchy bacon.
This dish is so popular in the land of the Tequila. There are different version of how to make Carne en su Jugo, so I hope my lovely friends from Jalisco are happy with my version, which is make with mucho cariño.
Let me know if you like the recipe by writing a comment and sharing it on social media. Do not forget to tag me.
Lots of love,
Carne en su Jugo
- 2 saucepans
- High speed blender
- 500 g Bavette steak thinly sliced
- 8 streaky bacon rashes smoked
- 4 cups pinto beans with its own juices
- 3 fresh tomatillos
- 3 fresh jalapeños
- ½ white onion
- 2 garlic cloves peeled
- 1 cup fresh coriander roughly chopped
- 1 tsp salt
- 2 tbsp vegetable oil
- 5 streaky bacon rashes smoked and cooked under grilled, then chopped
- ½ cup red onion chopped
- 1 cup fresh coriander chopped
- 3 limes cut in wedges
- 6 spring onions grilled (optional)
- 1 cup guacamole (optional)
- Early in the morning put your pinto beans to cook. Follow the link Frijoles de la Olla
- Start by making the salsa verde. In a saucepan add the tomatillos and jalapeños. Cover with water and bring to a boil, then simmer for 15 minutes. Then remove from the water to cool down and reserve the water to use later.
- Once the tomatillos and chillies are cooled down, place them in a high speed blender, adding the fresh coriander, onion, garlic and salt. Blend until smooth and set aside.
- Chop the bacon. Heat the oil in a large saucepan and fry the bacon for around 10 min. Once it's fried, remove it from the pan and set aside, do not get rid of the fat left in the pan.
- In the same frying pan, using the fat from the bacon, sealed the steak. Once the steak is brown, add the salsa verde and some of the water that the tomatillos were cook on. Cook for 5 minutes and add the bacon.
- Low the heat and simmer for ten minutes. Then add the pinto beans with all the juices and if the carne en su jugo needs more water, use the tomatillo water. Simmer for further 10 minutes to low heat.
- Serve in a bowl. Garnish with chopped red onion and coriander. Add some grilled and crunchy bacon and squeeze some lime. Heat some corn tortillas and enjoy!
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes in North London.