Carne en su Jugo Recipe (Meat in its Juices)
This Mexican Carne en su Jugo Recipe, which consists of slow-cooked beef and bacon in a zesty broth with beans, is the perfect comfort food.
Ingredients
- 15 medium-sized shucked tomatillos
- 1 medium-sized peeled yellow onion cut in half
- 6 garlic cloves
- 3 seeded serrano chilis
- 2 tablespoons olive oil
- ½ cup packed fresh cilantro and stems
- 1 ½ pounds bacon, cut into thin slices
- 10 to 12 spring onions, tops removed
- 2 ½ pounds flank steak, cut into thin bitesize slices
- 4 cups chicken stock
- 2 teaspoons toasted and ground cumin seeds
- frijoles de la olla recipe
- coarse salt to taste
- optional garnishes of diced white onion, chopped cilantro, pickled jalapeños, and sliced radishes
Instructions
- Prepare and keep your frijoles de la olla warm.
- Remove the husks from the tomatillos. Briefly rinse the tomatillos under cold water.
- Evenly spread them on a sheet tray lined with parchment paper with onion, garlic, and peppers.
- Drizzle the olive oil over the top of the vegetables. Season with salt.
- Place on a rack in the top 1/3 of the oven at 425° and cook for 20 to 25 minutes or until lightly browned, and the tomatillos and peppers turn a muted green color.
- Remove them from the oven and let them rest for 10 minutes.
- Transfer to a blender with a lid, but replace the centerpiece of the lid with a kitchen towel. Add in cilantro and blend at medium speed until smooth. Season with salt and set it to the side.
- Prepare the beef, bacon, and spring onions.
- In a large rondeau or pot over low to medium heat, add the bacon and cook until crispy brown and a good amount of the fat from the bacon has rendered.
- Set the bacon to the side. Add the spring onions to the pot of rendered fat, gently season with salt, and sauté over low to medium heat for 5 to 7 minutes or until they become light brown.
- Place the onions to the side with the bacon and add in the beef. Season generously with salt and cook over low to medium heat until the meat releases its juices.
- At this point use your spoon to scrape all the fond off the bottom of the pot. Then, turn the heat to high and cook for 4 to 6 minutes while constantly stirring to brown the meat.
- Next, pour in the salsa verde, chicken stock, 2/3 of the crisp-cooked bacon, seared spring onions, salt, and optional toasted and ground cumin seeds, and bring the mixture to a boil.
- Cover and turn the heat to low and cook for 20 to 25 minutes or until the meat is tender.
- Serve the carne en su jugo in a bowl with some frijoles de la olla and optional garnishes of minced white onion, cilantro, sliced radishes, and crispy bacon.
Notes
Make-Ahead: You can make this up to 2 days ahead for freshness.
How to Store: Cover and keep it in the refrigerator for 5 days. Cover and freeze it for up to 6 months. Thaw it in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of carne en su jugo to a medium-sized pot and heat over low heat until hot.
You add gentle salt seasons to things you want to brown quickly. This process draws out moisture to help.
If you feel there is too much rendered bacon fat, feel free to reserve ½ of it and use it or store it for other recipes.
Fond is the dark pieces of food that stick to the bottom of the pot when cooking. When released, they will add incredible flavor to the food.
The remaining 1/3 of the bacon is used for garnish.
Nutrition
Calories: 929kcalCarbohydrates: 63gProtein: 59gFat: 51gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 163mgSodium: 1867mgPotassium: 1825mgFiber: 16gSugar: 5gVitamin A: 353IUVitamin C: 19mgCalcium: 200mgIron: 8mg