cookbook/content/recipes/2023/12/carne-en-su-jugo/index.md

1.9 KiB
Raw Permalink Blame History

title subtitle date draft tags categories image
Carne en Su Jugo Any Subtext you might want to append 2023-12-06 false
Beef
Soup
Mexican
Soup
Mexican
thumbnail.jpg

Prep Time: x minutes
Cook Time: x minutes
Servings: ~10

Original URL: LINK

Ingredients

  • 8-12 ounces bacon, diced
  • 2 pounds top sirloin (1 1/2 pounds trimmed), strip steak or top round steak
  • kosher salt and black pepper
  • 5 large tomatillos, husks removed, rinsed and quartered
  • 1 bunch cilantro + more for serving
  • 1/2 large white onion, quartered
  • 2 large cloves garlic
  • 1 serrano, stemmed
  • 1 teaspoon ground coriander
  • 4 cups beef broth
  • 2 (14.5 ounce) cans pinto beans, drained and rinsed
  • 1 tablespoon Worcestershire
  • Diced avocado, cilantro, corn tortillas, thinly sliced radishes and lime wedges for serving

Instructions

Step 1

In a large pot or Dutch oven, cook bacon over medium heat until crispy, about 10 minutes. Using a slotted spoon, transfer bacon to a paper-towel lined plate. Reserve drippings in pot.

Step 2

Thinly slice beef (about ¼ inch thick) then cut into ½-inch pieces; season with kosher salt and pepper.

Step 3

Add beef to pot and cook over medium-low until no longer pink, 10 minutes.

Step 4

Add tomatillos, 1 bunch cilantro (leaves and tender stems), onion, garlic, serrano, coriander, 1 teaspoon salt, and 2 cups broth to a blender.

Step 5

Blend until smooth on high, about 1 minute.

Step 6

Add tomatillo sauce and remaining 2 cups broth to pot.

Step 7

Bring to a simmer then cover and cook until beef is tender, 3540 minutes.

Step 8

Stir in beans and Worcestershire; season with salt and pepper to taste.

Step 9

Top each serving with bacon, avocado, cilantro, and radishes. Serve with corn tortillas and lime wedges

Notes