Carne En Sus Jugos Recipes

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

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

Carne en su Jugo image

Provided by Martita Jara, Food Network Star Season 12 Finalist

Categories main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 pounds flank steak, cut into 4 even pieces
Kosher salt and ground black pepper
1 teaspoon dried rosemary, rubbed between the palms of your hands to release the oils
1/2 teaspoon ground cumin
2 tablespoons vegetable oil
2 cups chopped sweet onion
1 cup chopped tomato
2 serrano chiles, slit down the middle but kept whole
3 cups sliced cremini mushrooms
2 teaspoons chopped garlic
3 cups beef broth
One 15-ounce can pinto beans, drained and rinsed
2 bay leaves
1/2 cup chopped fresh cilantro
3 radishes, thinly sliced
2 limes, cut into wedges
Tortillas, for serving

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!

CARNE EN SU JUGO, ESTILO TAPATIO

Carne En Su Jugo, Estilo Tapatio image

Adapted from Savoring Mexico and tweaked for our personal tastes. This is a dish from Jalisco that is indescribably delicious. It's a gorgeous soupy, spicy dish that is somehow hearty and light at the same time. If you use canned beans or they are already cooked - it is great for a weeknight soup and a sandwich! My times are estimates, as I had to make this in steps & more steps(depending on availability of kitchen)!

Provided by Manami

Categories Stocks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb good-quality bacon, cut into small sticks
1 lb beef sirloin tip, thinly sliced on the diagonal and then coarsely chopped
4 cups homemade rich beef broth or 4 cups homemade beef stock
2 chipotle chiles in adobo
2 small bay leaves
2 teaspoons sea salt
1 teaspoon ground pepper
1/2 lb dried beans, soaked, cooked and drained (red beans, or black beans or white beans) or 2 cups beans, canned & drained (red beans, or black beans or white beans)
1/2 cup chopped cilantro
8 large spring onions, sliced horizontally
4 serrano chilies or 2 jalapeno chiles, minced
2 limes, quartered
avocado, slices

Steps:

In a frying pan, slowly fry the chopped bacon over medium-low heat until crisp, then remove with slotted spoon and drain on paper towels.
Raise the heat to med-high and cook the beef in the bacon drippings for about 2 minutes.
Remove the beef with a slotted spoon, and place in a large, heavy pot.
Put chipotles in a blender with about 1 cup of the beef broth, and blend until smooth.
Add the chile-beef liquid to the large pot, along with the remaining beef broth, the bay leaves, salt and pepper.
Bring to a boil, then reduce heat to low.
Cover and simmer until the meat is tender, approximately 20 minutes.
Warm the beans over med-low heat.
When meat is cooked, divide the beans among 4 bowls, then ladle the meat and the broth over the beans.
Garnish with the bacon and cilantro, and lay 2 onions along the rim of each bow, as well as the avocado slices.
Pass the diced serranos and limes at the table, and enjoy with good-quality tortilla chips.

CARNE EN SU JUGO

Carne En Su Jugo image

This is pure comfort food in a lot of parts of Mexico. One bite of this delicious soup/stew will make you a fan forever! I got the recipe off of a low carb recipe site and modified it for our tastes. For the low(er) carb version leave out the beans and serve with low carb tortillas. DELICIOUS!!

Provided by Sooz Cooks

Categories Beans

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 lb bacon, cut into 1-inch pieces
2 lbs sirloin tip steaks (I use the thin sliced sirloin and while still partially frozen, slice it into 1-inch pieces) or 2 lbs top round beef, sliced thinly and into 1-inch pieces (I use the thin sliced sirloin and while still partially frozen, slice it into 1-inch pieces)
2 (28 ounce) cans tomatillos (large cans, do not drain)
1 cup cilantro stems, and leaves
4 garlic cloves
salt
30 ounces canned pinto beans, rinsed and drained
fresh lime
sour cream
diced onion
chopped cilantro
flour tortillas or corn tortilla

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.

More about "carne en sus jugos recipes"

CARNE EN SU JUGO - BAREFEET IN THE KITCHEN

2020-02-12 Set aside. Cook the bacon in a large pot or dutch oven over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined …
From barefeetinthekitchen.com
5/5 (4)
Total Time 55 mins
Category Main Course
Calories 327 per serving

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.
Cook the bacon in a large pot or dutch oven over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
Drain the bacon grease, leaving a tablespoon or so in the pot. Add the flank steak to the hot pot and cook 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 pot and simmer until tender, at least 30 minutes and up to 1 hour.

See details

CARNE EN SU JUGO RECIPE - JAVIER CABRAL, PAOLA BRISEñO …

carne-en-su-jugo-recipe-javier-cabral-paola-briseo image

2019-03-28 Stack slices; finely chop. Place the meat in a bowl, and season with Worcestershire, 1 1/2 teaspoons salt, soy sauce, and black pepper. Stir until …
From foodandwine.com
4/5 (1)
Total Time 55 mins

Wrap meat tightly in plastic wrap, and place in freezer 15 minutes. Remove from freezer, unwrap meat, and slice thinly against the grain. Stack slices; finely chop. Place the meat in a bowl, and season with Worcestershire, 1 1/2 teaspoons salt, soy sauce, and black pepper. Stir until well coated, and set aside.
Heat oil in a medium Dutch oven over medium. Once the oil is shimmering, add garlic, and cook until fragrant, about 1 minute. Add seasoned meat, and cook until it releases some of its juices, about 10 minutes. (It’s OK to crowd the pan—you want to encourage the meat to stew and release its juices.) Reduce heat to low to keep the liquid from reducing too much. Using a slotted spoon, remove and reserve 2 tablespoons cooked meat.
While the meat cooks, place tomatillos in a saucepan with just enough water to cover, about 3 1/2 cups. Cover with a lid, and bring to a boil. Cook until tomatillos are soft, about 5 minutes. Remove from heat; drain.
Place quartered onion half, cooked tomatillos, and reserved 2 tablespoons meat in a blender with 1 cup broth; blend until smooth, about 1 minute. Add mixture to meat in pot; add remaining 3 cups broth and bay leaves. Season with remaining 2 teaspoons salt. Bring to a boil, and reduce heat to medium-low; simmer about 20 minutes. Add cooked beans, and cook until the meat is tender, about 10 minutes.

See details

CARNE EN SU JUGO (BEEF COOKED IN ITS OWN JUICE)

2021-07-10 Make the sauce: Add tomatillo sauce (or poached tomatillos), onion, garlic, cilantro, serrano chilies, and cumin. Pour one cup of beef stock or water and blend until smooth. Heat 1 tablespoon of oil on a braising pan over …
From maricruzavalos.com

See details

CARNE EN SU JUGO | MEAT COOKED IN ITS OWN JUICE

2015-02-19 Instructions. Finely cut the meat into thin slices and then into small cubes. Place the meat in a glass bowl. Mix soy sauce, lime juice, and pepper and add to the meat. Let the meat marinate for a few minutes while you cook the …
From mexicoinmykitchen.com

See details

CARNE EN SU JUGO | TASTY KITCHEN: A HAPPY RECIPE …

carne-en-su-jugo-tasty-kitchen-a-happy image

Preparation. Start by preparing all of your ingredients. Once prepared add one cup of the stock to a blender. Toss in half of the fresh cilantro, the chipotle chili peppers, and the garlic.
From tastykitchen.com

See details