Carne en su jugo translates to ‘Meat in its juices’, it consists of a simple beef soup with bacon and a broth made with blended tomatillos.
Ingredients
- 340 g Bacon
- 4 shoots Spring onions
- ½ bunch Coriander
- 1 can Tomatillos
- 1 Jalapeno
- 1 kg Top Round Roast (or Eye Round Beef, sliced into small cubes.)
- 1 tablespoon Beef Broth
- 4-6 cups Water
- 1 can Whole beans
Optional Toppings:
- Sliced Radishes
- White Onion (diced)
- Crispy Bacon
- Salsa Verde
- Avocado (Sliced)
- Corn Tortillas (or wraps)
Instructions
- Slice Beef into small dices, it helps if the beef is really cold and use a sharp knife. Set beef aside once all diced.
- Slice bacon into small slices. Heat a large pot or dutch oven, medium heat. Cook bacon until crispy. Remove from pot and drain on a paper towel lined plate. Reserve just 1 tablespoon of the bacon grease and remove the rest of the grease from the pot. Add cooked bacon back to pot and reserve some bacon to garnish soup (optional). Add whole green onion stalks and saute with bacon for about a minute.
- Add diced beef into pot with bacon and green onions. Season with beef bouillon and salt. While beef is cooking, place washed tomatillos, (serrano or jalapeno for spice) a teaspoon of salt, and ¼ cup of water into a blender. You can also add the cilantro in the blender or place it whole in the soup. If you do not have a high powered blender, then boil tomatillos for 3 minutes to soften them.
- Once beef is no longer pink, add coriander (whole), and pour the canned tomatillos and liquid form can. Add water to cover beef and bring to a boil. Once boiling reduce heat and simmer for 20 minutes or longer if the beef is still tough.
- Sliced Radishes, Diced White Onion, Salsa Verde, or Sliced Avocado.
Notes
Place the beef in the freezer for a few minutes to help it to firm up and slice easier.
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