Since Colby is serving a mission in Mexico, we have enjoyed embracing the Mexican culture. Every Monday we have Mexican Food Mondays - it is our favorite day of the week because that is the day we hear from Colby via email and we get to eat delicious food as a bonus!! In one of Colby's emails we asked what his favorite meal he had so far was, and his answer was Carne en su Jugo. Thom decided right then he was going to make it and we were SO GLAD he did. It is delicious. It is a popular soup in the city of Guadalajara, where Colby was living close to at the time.
Carne en su Jugo
Ingredients:
4 fresh tomatillos, husks removed
3 serrano chile peppers, seeded and chopped
1 clove garlic, peeled
3 cups water
6 slices bacon
2 pounds flank steak, cut into 1/2 inch pieces
4 tsp. chicken bouillon granules
2 (15 oz.) cans pinto beans, drained and rinsed
1/2 onion, chopped
6 tbsp. chopped fresh cilantro
Black pepper to taste
Limes and radishes for garnish
Directions:
Combine the tomatillos, peppers, garlic and water in a 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 skillet until crispy, about 10 minutes. Drain on a paper towel lined plate. Crumble the bacon and set aside.
Heat a large skillet over medium high heat and cook the flank steak until 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 and simmer until tender, about 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 steak mixture. Serve with possible garnishes of onion, cilantro, black pepper, lime and radish. (We also used avocado and cotija cheese).
