This carne en su jugo is made by cooking beef bites in its own juices along with a flavorful tomatillo sauce. Serve with beans, chopped onions, and cilantro for a hearty meal any day of the week!
Add tomatillos, onion, garlic, cilantro, serrano chilies, and cumin to a blender.
Pour one cup of beef stock and blend until smooth. Set aside.
Cut the meat into strips first then into small bites. Season with cumin, salt, and pepper. Cut also the bacon into strips.
Heat 1 tablespoon of oil on a braising pan over medium heat. Add the bacon and cook, stirring constantly, until crisp.
Remove bacon from the pan and set aside.
Heat the remaining oil on the pan and add the beef meat. Sear until the meat is no longer pink but there are still juices on the pan.
Pour in the tomatillo sauce. Add the crispy bacon to the pan and pour in the remaining beef stock.
Bring to a simmer and cover the pot. Cook for 1 hour stirring from time to time and adding more broth if necessary.
Adjust seasonings to taste and turn off the heat.
serve
Distribute the beans onto 6 deep plates or bowls. Ladle the meat stew over, making sure you add a lot of broth.
Garnish with onions, cilantro, radishes, and a squeeze of lime. Serve with warm corn tortillas.
Notes
Use a cut of beef that is tender and has some marbling, such as flank steak, sirloin, or ribeye. If the meat is too lean, it may become tough during the cooking process.
Cook the meat low and slow, you can also use a slow cooker to make this recipe.
Leftovers without garnishes can be stored for up to 3-4 days in the fridge or up to 3 months in the freezer.