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This Carne en su Jugo takes me straight back to family feasts in Jalisco. There's something almost magical about watching beef chunks slowly bubble away in that zesty tomatillo broth. When you sprinkle those crunchy bacon pieces and fresh cilantro on top, it transforms into something unforgettable.
What Makes This Special
I've turned to this one-pot wonder whenever I need comfort. It's super easy to clean up after and the way the sharp tomatillos mix with the hearty beef and smoky bacon creates taste layers that get more amazing over time.
Your Shopping List
- Beef: 2 pounds top round or top sirloin, chopped into small chunks.
- Bacon: 6 slices, fried crispy, to add smokiness and top the dish.
- Serrano Peppers: 2, adding heat; switch to jalapeños if you want something gentler.
- Tomatillos: 6 medium, creating that bright, tangy sauce foundation.
- Cilantro: 1/2 cup chopped, split between cooking and garnishing.
- Pinto Beans: 2 cups cooked or 1 can, rinsed and drained, for heartiness and protein.
- Seasonings: Salt, pepper, and cumin, bringing out the best in your meat and sauce.
- Garlic: 3 cloves, for that can't-miss aromatic punch.
- Onion: 1/2 cup diced, for topping and extra crunch.
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Cooking Steps
- Crisp Up Bacon
- Fry your bacon till it's crunchy and hang onto those tasty drippings in the pot.
- Sear the Meat
- Add plenty of seasoning and cook until your beef turns a lovely golden color in the bacon fat.
- Whip Up the Base
- Mix those tomatillos with peppers and flavor boosters until smooth.
- Bubble It Together
- Combine everything and let it cook slowly until the flavors come together beautifully.
- Add Finishing Elements
- Heat the beans and pile on all your fresh garnishes.
Custom Tweaks
You can tweak how spicy it gets by changing the peppers you use. If hot food isn't your thing, go with jalapeños instead. I sometimes toss in cubed potatoes or swap the bean variety depending on what's in my kitchen.
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Perfect Pairings
You'll definitely want warm corn tortillas to soak up every drop of that tasty broth. A bit of fresh lime juice and extra cilantro really brightens everything up. And don't forget to grab a cold Mexican beer or fruity agua fresca to wash it all down.
Storage Tips
This dish actually tastes even better the day after you make it once all the flavors have had time to hang out together. Just warm it up slowly on the stove and add a little water if the broth needs thinning out.
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Frequently Asked Questions
- → What’s the best steak for this recipe?
Go for strip steak, top round, or sirloin. Slice it small to make it cook evenly.
- → What if I don’t use bacon?
Sure, just swap bacon and its fat with 3-4 spoonfuls of olive oil. But bacon does amp up the taste.
- → How spicy is it?
The kick comes from serrano peppers. Tone it down by removing seeds or using fewer peppers.
- → What kinds of toppings should I add?
Fresh onions, chopped cilantro, radish slices, and a squeeze of lime are typical and super refreshing.
- → What’s the best way to serve it?
Serve it steaming in bowls with your favorite toppings. Pair with warm corn tortillas for a hearty meal.
Conclusion
This classic Mexican beef dish pairs tender beef pieces and savory bacon in a bright, herby tomatillo sauce. Garnish with crisp veggies and lime for a fresh finish.