Carne en su Jugo
A flavorful broth of tomatillos and spices with bits of steak, pinto beans and smoky bacon.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 4-5 tomatillos, husks removed
- 1 medium yellow onion, quartered
- 1 jalapeno
- 3 cloves garlic
- 1/2 cup cilantro, fresh
- 5 strips thick cut bacon fine chopped
- 1 lb lean steak, such as loin, skirt or flank fine chopped
- 8 cup good chicken broth
- 1 can pinto beans, drained (or 1.5 cup soaked pinto beans)
- 1 tsp cumin
- 1/4 tsp salt
- 1 pinch black pepper
Place tomatillos, onion and jalapeno on a sheet pan under broil until charred on all sides.
Remove from broiler and place in blender with garlic and 1/4 cup of cilantro. Blend until smooth.
In a large soup pot, cook bacon over medium heat until fat is rendered and bacon is crisp. Remove bacon from pot and set aside, leaving grease in pot.
Increase heat to medium high, add diced steak and cook until browned.
Pour 2 cup of the tomatillo mixture into the pot with the grease and browned steak. Cook for about 2 minutes.
Add remaining ingredients, including remaining 1/4 cup cilantro and simmer until steak is tender about an hour. Right before serving add bacon back to soup or use as a topping.
Serve with a variety of toppings such as diced radish, fresh cilantro, cotija cheese and tortilla chips.