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.
Course: Main Course
Keyword: Carne en su Jugo
4fresh tomatilloshusks removed
3serrano chile peppersseeded and chopped
2poundsflank steakcut into 1/2-inch squares
4teaspoonschicken bouillon granules
215.5 ounce cans pinto beans
6tablespoonschopped fresh cilantro
ground black pepperto taste
1limecut into 6 wedges
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.