Best Carne En Su Jugo Meat In Its Juices Recipes

CARNE EN SU JUGO (MEAT COOKED IN IT'S OWN JUICE)

Carne En Su Jugo (Meat Cooked in It's Own Juice) image

"Carne en su jugo" translates to "meat cooked its own juice". This recipe was passed down to me by my mother-in-law from Guadalajara Mexico. Its a delicious type of Mexican stew slow cooked in a green tomatillo based sauce. Wonderful served over beans with freshly grilled white corn tortillas. Select a well marbled chuck roast and I found peppered bacon gives a great flavor, but any "smoked" bacon will do nicely. Now I know the recipe says to use chicken bouillon and that may contradict some beef/poultry cooking rules but it is how the recipe goes. So don't reach for your beef bouillon instead of the chicken. Trust me :)

Provided by Leahferne

Categories Stew

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs chuck roast
10 slices bacon, diced
1 large onion, diced
5 garlic cloves, minced
10 tomatillos, hulled and chopped
1 cup cilantro, de-stemmed
4 limes, quartered into wedges
2 teaspoons chicken bouillon

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.

CARNE EN SU JUGO (MEAT IN ITS JUICES)

Carne en su Jugo (Meat in its Juices) image

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!

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

6 slices bacon
4 fresh tomatillos, husks removed
3 serrano chile peppers, seeded and chopped
1 clove garlic, peeled
3 cups water
2 pounds flank steak, cut into 1/2-inch squares
1 cube chicken bouillon
2 (15.5 ounce) cans pinto beans
½ onion, chopped
6 tablespoons chopped fresh cilantro
ground black pepper, to taste
1 lime, cut into 6 wedges

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.

Nutrition Facts : Calories 373.1 calories, Carbohydrate 27.5 g, Cholesterol 57.8 mg, Fat 16.3 g, Fiber 8.1 g, Protein 29.2 g, SaturatedFat 6.2 g, Sodium 860.2 mg, Sugar 2.5 g