Entree: Mexico – Jalisco – Carne en su Jugo (Thin-sliced beef simmered in its own savory broth with bacon, tomatillo salsa, and beans)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 lb (454 g) flank steak, thinly sliced against the grain
- 6 oz (170 g) bacon, chopped
- 1 tbsp (15 ml) vegetable oil or lard
- 1 medium white onion, chopped, about 6 oz (170 g)
- 4 cloves garlic, minced
- 1 lb (450 g) tomatillos, husked and rinsed
- 2 serrano chiles, stems removed (roast if desired) or 2 whole serranos
- 6 cups (1.4 L) beef broth
- 1 cup (170 g) cooked pinto beans (or 1 can drained)
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 1/2 cup (80 g) diced raw white onion for garnish
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 4 limes, cut into wedges
- Radishes, thinly sliced, for serving
- Corn tortillas for serving

Instructions

1. Roast tomatillos and serranos under a broiler or in a hot skillet until charred on all sides; cool slightly and blend with 2 cloves garlic and a pinch of salt until mostly smooth to make a green salsa. Set aside.
2. In a large Dutch oven or heavy pot over medium heat, add the bacon and cook until crisp and fat is rendered, 6–8 minutes. Remove most of the bacon, leaving about 1 tbsp of fat in the pot.
3. Increase heat to medium-high, season the thinly sliced flank steak with salt and pepper, and sear quickly in batches 30–60 seconds per side just to color. Remove and set aside.
4. Add 1 tbsp oil if needed, then add chopped onion and remaining minced garlic to the pot; sauté until softened and translucent, about 4–5 minutes.
5. Return reserved bacon and seared beef to the pot. Stir in the blended tomatillo salsa, beef broth, cumin, oregano, and bay leaf. Bring to a gentle simmer.
6. Add cooked pinto beans, reduce heat to low, and simmer uncovered 15–20 minutes to allow flavors to meld and the beef to finish tenderizing. Skim any excess fat if desired.
7. Taste and adjust salt and pepper. Remove bay leaf. Ladle the carne en su jugo into bowls and top with diced raw onion, chopped cilantro, a few radish slices, and a squeeze of lime. Serve immediately with warm corn tortillas.