My Carne en su Jugo recipe brings back memories of family gatherings in Jalisco. The way the tender beef simmers in that bright tomatillo sauce creating its own flavorful broth is pure magic. When those crispy bacon bits and fresh cilantro hit the top it becomes something truly special.
Why You'll Love It
This stew has become my go-to comfort food. Everything cooks in one pot making cleanup a breeze and the combination of tangy tomatillos with rich beef and smoky bacon creates layers of flavor that just keep getting better.
What You'll Need
- Bacon: 6 slices, cooked until crispy, for flavor and garnish.
- Beef: 2 pounds top sirloin or top round, cut into bite-sized pieces.
- Tomatillos: 6 medium, for a tangy and vibrant sauce base.
- Serrano Peppers: 2, for spice; substitute jalapeños for a milder flavor.
- Pinto Beans: 2 cups cooked or 1 can, drained and rinsed, for added texture and protein.
- Cilantro: 1/2 cup chopped, divided, for the sauce and garnish.
- Garlic: 3 cloves, for aromatic depth.
- Seasonings: Salt, pepper, and cumin, to enhance the flavor of the beef and sauce.
- Onion: 1/2 cup diced, for garnish and texture.
Let's Make It Together
- Start with the Bacon
- Get that bacon nice and crispy in your pot saving all those flavorful drippings.
- Brown Your Beef
- Season it well and let it get golden brown in those bacon drippings.
- Create the Sauce
- Blend those tomatillos peppers and aromatics until smooth.
- Let It Simmer
- Add everything together and let those flavors meld into something amazing.
- Final Touches
- Warm up the beans and top with all your fresh garnishes.
Make It Your Own
Play around with the heat level by adjusting your peppers. If you're not a fan of super spicy food jalapeños work perfectly. Sometimes I'll add diced potatoes or switch up the beans based on what I have in my pantry.
Serve It Right
Warm corn tortillas are essential for soaking up all that delicious broth. A squeeze of lime and some extra cilantro on top makes everything pop. Don't forget a cold Mexican beer or agua fresca on the side.
Keep It Fresh
This stew gets even better the next day when all those flavors have had time to develop. Just warm it gently on the stove adding a splash of water if needed to thin the broth.
Frequently Asked Questions
- → What cut of beef works best for this stew?
Strip steak, top round steak, or top sirloin steak work well. Cut the meat into bite-sized pieces for even cooking.
- → Can I make this without bacon?
Yes, you can substitute 3-4 tablespoons of olive oil for the bacon and bacon fat. However, the bacon adds rich flavor to the dish.
- → How spicy is this dish?
The heat comes from serrano peppers. Remove the seeds to reduce spiciness or use fewer peppers for a milder version.
- → What toppings are traditional?
Traditional toppings include fresh chopped onion, cilantro, sliced radishes, and lime wedges. These add freshness and crunch.
- → How should I serve this dish?
Serve hot in bowls with all the toppings. Warm corn tortillas make a great accompaniment for a complete meal.
Conclusion
This traditional Mexican beef stew combines tender strips of steak and crispy bacon in a fresh tomatillo-cilantro sauce with pinto beans. Topped with crisp vegetables and lime for a complete meal.