Name: Carne en Su Jugo (Meat in its Juices)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 28 ounce can of tomatillos; 1/2 cup(s) cilantro stems and leaves, plus more for garnish; 4 garlic cloves; 1/2 lb bacon, chopped; 1 lb sirloin, cubed; salt, to taste; 1 14.5 ounce can of pinto beans, rinsed and drained; 3 limes, cut into wedges; 1 sour cream, to serve; diced onions, to serve; 10 tortillas, to serve

Ingredients

Servings:

28 ounce can of tomatillos

1/2 cup(s)

cilantro stems and leaves, plus more for garnish

garlic cloves

1/2 lb

bacon, chopped

1 lb

sirloin, cubed

salt, to taste

14.5 ounce can of pinto beans, rinsed and drained

limes, cut into wedges

sour cream, to serve

diced onions, to serve

tortillas, to serve

Directions 8 steps | 90 Minutes

Step 1

In the bowl of a food processor, blend the tomatillos until smooth.

Step 2

Strain with a fine mesh strainer to remove the seeds. Return one cup of the tomatillo puree back to the food processor and reserve the rest.

Step 3

Add the garlic cloves and the cilantro back to the food processor and blend until smooth. Set aside.

Step 4

In a large Dutch oven over medium heat, brown the chopped bacon.

Step 5

Add the cubed sirloin and cook in the bacon grease until browned on all sides.

Step 6

Add the reserved tomatillo puree and the garlic cilantro sauce to the Dutch oven. Stir until combined. Season with salt to taste.

Step 7

Stir in the pinto beans and bring the mixture to a boil. Reduce heat and simmer until the beef is tender, about 1 hour.

Step 8

Ladle the carne en su jugo into bowls and serve with fresh lime, sour cream, diced onion and cilantro as garnish. Heat the tortillas and serve with carne en su jugo. Enjoy!