Carne en su Jugo
Probably the most famous dish from the land of Tequila, Carne en su Jugo is a dish originally from Jalisco. Juicy thinly cut steak strips mix with pinto beans and a green salsa made with tomatillos. Here at Mextrade Headquarters is one of our favourite dishes and now we are sharing with you our recipe, using La Costeña tomatillos.
Prep time 15 minutes
Cook time 30 minutes
- 1 Kg thinly cut steak (sirloin or bavette steak)
- 10 smoked bacon rashes chopped
- 2 tins whole La Costeña Pinto Beans
- 4 whole tomatillos from a 790g La Costeña Tomatillos
- ½ peeled medium white onion
- 2 garlic cloves
- 3 fresh jalapeño chillies
- 1 small bunch fresh coriander
- 1 tsp salt
- 2 tbsp vegetable oil
- 4 cups of water
- 1 cup finely chopped white onion
- 1 cup finely chopped fresh coriander
- 1 cup thinly slices radishes
- 3 limes cut in wedges
- 1 small avocado cut in slices
- Corn tortilla chips
Start by heating the oil in a large cast iron casserole dish. Add the bacon and fry until crispy, 5 minutes or so. Remove the bacon from the dish and set aside.
Then, in the same dish, using the fat from the bacon, add the steak and season with salt. Fry in medium low heat.
While the steak is cooking, in a blender, add the onion, garlic, La Costeña tomatillo, jalapeño chillies, fresh coriander and water. Blend until smooth. Set aside.
Once the steak has been cooking for 5 minutes, remove it from the casserole and set aside. Then pour the salsa in the casserole and cook for 10 minutes to medium heat, this will cook the raw ingredients in the salsa.
Then add the steak, the bacon and the beans (there is no need to remove the liquid from the beans, as this will add flavour). Cook for further 10 minutes or until very hot.
Serve on a plate and garnish with your favourite toppings: chopped onion, fresh coriander, lime, etc. Enjoy this delicious Carne en su Jugo with friends and family.