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Carne en su Jugo with Tomatillo Twist
65% authentic · Mexican
A creative variation of Carne en su Jugo, incorporating the bright, tangy flavor of tomatillos into the broth for a unique regional twist.
Ingredients
- Beef chuck roast1.5 lbs
- Bacon4 slices
- Pinto beans1 cup, dried
- Tomatillos1 lb, husked and rinsed
- Onion1 medium
- Garlic cloves3
- Serrano peppers2
- Chicken broth4 cups
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Soak and prepare pinto beans as per classic recipe instructions.
- 2
Cook bacon until crispy, remove bits, reserve fat.
- 3
Sear beef cubes in bacon fat until browned. Remove and set aside.
- 4
Roughly chop tomatillos, onion, garlic, and serrano peppers. Sauté in the pot for 5-7 minutes until softened.
- 5
Transfer sautéed vegetables to a blender. Add chicken broth and blend until smooth. Pour the blended mixture back into the pot.
- 6
Return beef to the pot. Add soaked pinto beans. Bring to a boil, then reduce heat, cover, and simmer for 2.5-3 hours, or until beef is very tender and beans are cooked.
- 7
Uncover and simmer for 30 minutes to thicken. Season with salt and pepper to taste.
- 8
Serve hot in bowls, topped with reserved bacon bits, cilantro, and optional cotija cheese or radishes.
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