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Carne en su Jugo (Meat in its Juices)
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Mexican beef soup with tomatillo sauce, pinto beans, and crispy bacon.
Ingredients:
  • 6 slices bacon
  • 3 cups water
  • 4 fresh tomatillos, husks removed
  • 3 serrano chile peppers, seeded and chopped
  • 1 clove garlic, peeled
  • 2 pounds flank steak, cut into 1/2-inch squares
  • 1 cube chicken bouillon
  • 2 (15.5 ounce) cans pinto beans
  • 0.5 onion, chopped
  • 6 tablespoons chopped fresh cilantro
  • ground black pepper, to taste
  • 1 lime, cut into 6 wedges
Instructions:
  • In a large skillet over medium-high heat, cook bacon, turning occasionally, until crispy and browned, approximately 10 minutes. Drain on paper towels, crumble, and set aside.
  • In a small saucepan over medium-high heat, bring water, tomatillos, serrano peppers, and garlic to a boil. Cover and simmer for 10 minutes, then remove from heat and let it cool. Blend the mixture in a blender until smooth. Optionally, blend raw tomatillos, peppers, and garlic with water and browned flank steak pieces if desired.
  • Start by searing the flank steak in a hot nonstick skillet until golden brown. Pour the tomatillo mixture over the beef and let it come to a boil. Add chicken bouillon, then lower the heat, cover the skillet, and simmer for 30 minutes to 1 hour until the meat is tender.
  • Warm pinto beans in a saucepan over medium heat, then keep warm on low until ready to use.
  • Mix crispy bacon and hearty pinto beans into the flavorful flank steak; portion the delicious mixture into 6 bowls. Top each bowl with fresh onion, fragrant cilantro, a sprinkle of black pepper, and a zesty lime wedge.

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