Carne en su Jugo (Meat in its Juices)

Carne en su Jugo (Meat in its Juices)

39 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
gema
Recipe by  gema

“One of Guadalajara's favorites. Small pieces of flank steak are cooked in their juices, then mixed with whole beans and crispy crumbled bacon. It makes me feel at home!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside.
  2. Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
  3. Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
  4. Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

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Reviews (39)

Rate This Recipe
Jigleaf
46

Jigleaf

I made this recipe for my boyfriend, who is from Guadalajara, and he LOVED LOVED LOVED IT! I have never had this before so I have nothing to compare it to, but I absolutely loved the flavor! WONDERFUL, I can not wait to make when I have my family over for dinner!

wolfpup
43

wolfpup

I felt this was a very good recipe, however next time I make it I will use stewing meat.. Flank steak is for quick searing not a long simmer. Definitely not tender enough after about an hour. Also, there is no need to warm the beans ahead of time just throw them in the pot about five minutes before the soup is done. Make sure you rinse and drain the beans first or you will get a pastey taste. You don't need chicken granuels if you don't have them. Use 3 boullion cubes. Same thing. I actually used chicken "stock" (not broth) for more flavor and additional liquid. I served this with all the toppings mentioned but added Mexican shredded cheese, sour cream and crushed lime flavored Xochitl tortilla chips. These chips are very thin and crispy. Excellent!!

TREE_TIGGER
29

TREE_TIGGER

My family and I loved this recipe... and I am having leftovers for lunch today! I was a little hesitant to try it since no one had rated it but I am so glad I did! Our grocery store did not have serannos, so I used jalapenos, and I cooked the onion with the meat- only because we don't like raw onion. It was really yummy. We had it with a salad with avocado dressing and sliced avocados. I liked it alone, but the rest of the family ate it with corn tortillas. I honestly didn't think combining the beans with the meat mixture would taste so good, but it was. I will make it again for sure! Thanks for the recipe! :)

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 374 cal
  • 19%
  • Fat
  • 16.4 g
  • 25%
  • Carbs
  • 27.6 g
  • 9%
  • Protein
  • 29.3 g
  • 59%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 944 mg
  • 38%

Based on a 2,000 calorie diet

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