Carne En Su Jugo Recipe
I made some Carne en su Jugo (meat in its own juices) for Vic and I and it totally hit the spot with this cold weather. He had been begging me to make some lately and I finally got around to it. Carne en su Jugo is traditional Mexican beef stew popular in Jalisco. Vic's been obsessed with it since he had it for the first time a few years ago when we visited Guadalajara. My version is very simple, I'm all about the most amount of flavor in the least amount of steps/time/hassle. I love simplifying my favorite dishes to make them more "everydayable". This is traditionally served with pinto beans, but if you want to keep this keto-friendly or lower carb, just omit them or trade them in for some cauliflower rice. It's super easy to whip up and you can even throw it all in the slow cooker. Let me know on IG if you try this and what you think!
What you'll need:
2lbs flank or skirt steak
6 strips of bacon
6 green tomatoes (tomatillos)
1-2 serrano peppers
1 bay leaf
1/2 cup cilantro + extra for garnish
1 medium onion, chopped
2 cups of water
3 garlic cloves
2 tbsp chicken bouillon, or to taste (I used Knorr)
1/2 tsp salt, or to taste
1 tsp pepper, or to taste
Garnish:
chopped onions
chopped cilantro
squeez of lime
pinto beans
Optional:
Warm tortillas
Directions:
In a saucepan with water, combine tomatillos and serrano pepper(s) (I used just 1, we like it super mild) and bring to a boil until tomatoes soften and change color. About 6-8 mins.
In a blender combine boiled tomatillos and pepper(s), garlic, cilantro, 1/4 onion, bay leaf and 2 cups of water (I used the hot water from the boiled the tomatillos). Blend until smooth. Set aside.
Cut steak into 1/2 inch pieces.
In large pan on medium heat, cook bacon until crispy. Remove bacon from pan. Chop into small pieces. Set aside.
Add the steak into pan with hot bacon fat at medium-high. Cook until browned. Add 1/2 cup chopped onions into pan. Add salt and pepper. Add tomatillo mix. Add the chopped bacon. Bring to a boil. Taste for salt/bouillon. Cover and let simmer at low heat for approximately 45 mins. Let cool and serve.
Serve with pinto beans, chopped onion, cilantro and a squeeze of lime. Warm corn tortillas are optional.
X0,
V.
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