Carne Su Jugo Recipes

Steps:

• 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.
• 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. You can skip the simmering step and blend all the ingredients raw with a few pieces of browned flank steak if you like.
• 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.
• 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.

Steps:

• Sprinkle the steak all over with 2 teaspoons salt and 1 teaspoon pepper, and then with the rosemary and cumin. Let sit at room temperature for 20 minutes before cooking.
• Place a 5-quart pot over medium-high heat and add the oil. Once the oil is hot, add the steak, in batches if necessary, and brown on both sides, 2 minutes per side. Transfer to a plate and set aside.
• Lower the heat to medium and add the onions, tomatoes, serranos, 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute for about 4 minutes. Add the mushrooms, garlic and another 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute for 2 minutes more. Return the steak with its juices to the pot, along with the broth, beans, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup water. Stir to combine. Allow to come up to a simmer, then turn the heat to very low, cover with a tight-fitting lid, and simmer for 1 hour. Taste and add salt if necessary. Fish out and discard the serrano chiles.
• Divide the steak and the mushroom-bean broth among 4 shallow bowls. Garnish with the chopped cilantro, sliced radishes and lime wedges. Serve with your favorite tortillas and enjoy!

Steps:

• In a large frying pan cook all the bacon to a nice crispy texture.
• While the bacon is frying place the onion, garlic, tomatillos, bouillon and cilantro in a blender. Squeeze the lime wedges into the blender and mix well so everything inside forms a frothy uniformed consistency.
• Remove bacon from the drippings and sear the roast on all sides in the bacon fat. This will ensure that the juices in side the meat are sealed in side. So make sure every raw spot is well browned.
• After browning the meat return the bacon to the pan and pour the contents from the blender over the roast. Or transfer everything to a crock pot.
• Cover and allow to simmer for 1 hour on the stove. If using a crock pot set for 6-8 hours but add 2 cups of water of beef broth.
• Serve over black or pinto beans with grilled corn tortillas and enjoy.

Steps:

• Brown the bacon in a large dutch oven. Add the beef and cook until brown (leave the bacon grease in the pot).
• Blend the tomatillos in your food processor and strain well to remove the seeds. Add about a cup of the tomatillo liquid back into the food processor and blend with the cilantro, and garlic.
• Add the tomatillo/cilantro/garlic sauce and the rest of the strained tomatillo liquid to the beef and bacon. Add salt to taste.
• Stir in pinto beans and bring to a boil. Reduce heat and simmer until beef is tender, about 1 hour.
• Ladle into bowls and serve with fresh lime, sour cream, diced onion and cilantro as garnish.
• Serve corn or flour tortillas on the side.