Tender pieces of flank steak are simmered in their own juices creating a rich and super flavorful broth for the Carne en su Jugo (a.k.a. Meat in its Juices) that we’ve all grown to love.
Prep Time25 minutesmins
Cook Time30 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: Mexican
Servings: 8servings
Calories: 327kcal
Ingredients
4fresh tomatilloshusks removed
3serrano chile peppersseeded and chopped
3clovesgarlicpeeled
3cupswater
6slicesbacon
2poundsflank steakcut into 1/2-inch squares
4teaspoonschicken bouillon granules
215.5 ounce cans pinto beans
1/2onionchopped
6tablespoonschopped fresh cilantro
ground black pepperto taste
1limecut into 6 wedges
Instructions
Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside.
Cook the bacon in a large pot or dutch oven over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
Drain the bacon grease, leaving a tablespoon or so in the pot. Add the flank steak to the hot pot and cook until completely browned. Pour the tomatillo mixture over the beef and bring to a boil.
Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the pot and simmer until tender, at least 30 minutes and up to 1 hour.
Stir the pinto beans into the flank steak mixture and simmer a few minutes until warm; divide the mixture between 6 bowls. Garnish each with bacon, onion, cilantro, black pepper, and a lime wedge.