Authentic Carne en su Jugo Recipe (Meat in Its Juices)

Ingredients

• 6 slices bacon
• 3 cups water
• 4 fresh tomatillos, husks removed
• 3 serrano chile peppers, seeded and chopped
• 1 clove garlic, peeled
• 2 pounds flank steak, cut into 1/2-inch squares
• 1 cube chicken bouillon
• 2 (15.5 ounce) cans pinto beans
• 0.5 onion, chopped
• 6 tablespoons chopped fresh cilantro
• ground black pepper, to taste
• 1 lime, cut into 6 wedges

Instructions

1. Cook bacon in a large skillet over medium-high heat until crispy and evenly browned, approximately 10 minutes. Drain bacon on paper towels, then crumble and set aside.
2. In a saucepan, combine water, tomatillos, serrano peppers, and garlic. Bring to a boil over medium-high heat, then cover and simmer for 10 minutes. Remove from heat and let cool slightly before transferring to a blender. Blend until smooth and set aside. (For a quicker version, blend raw tomatillos, peppers, and garlic with water and a few pieces of browned flank steak.)
3. Heat a nonstick skillet over medium-high heat. Cook and stir flank steak in the skillet until browned on all sides. Pour the tomatillo mixture over the beef and bring to a boil. Add chicken bouillon, reduce heat to medium, cover, and simmer for 30 minutes to 1 hour, or until the beef is tender.
4. Warm pinto beans in a separate saucepan over medium heat until heated through. Reduce heat to low and keep warm until serving.
5. Combine the crumbled bacon and warmed pinto beans with the flank steak mixture. Divide the soup among 6 bowls and garnish each serving with chopped onion, fresh cilantro, a sprinkle of black pepper, and a lime wedge for squeezing.

Nutrition

• Calories: 373 kcal
• Fat Content: 16 g
• Fiber Content: 8 g
• Sugar Content: 3 g
• Sodium Content: 860 mg
• Protein Content: 29 g
• Cholesterol Content: 58 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g