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Per serving
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- 1
Blitz the salsa verde
Toss the tomatillos, white onion, jalapenos, serranos, garlic, a big pinch of salt, and half the cilantro into a blender and blitz until smooth. This green stuff is the whole soul of the dish, so don't skimp on it.
- 2
Crisp the bacon
Chop the bacon and cook it in a large Dutch oven over medium heat until crispy, about 5 minutes. Scoop it out and set it aside, but leave all that gorgeous bacon fat in the pot. That's your flavor base.
- 3
Sear the beef
Slice the beef chuck into bite-sized pieces and season with salt, pepper, and the cumin. Crank the heat to medium-high and sear the beef right in the bacon fat, 2 to 3 minutes per side, until nicely browned.
- 4
Simmer in the verde
Pour in the blended tomatillo sauce and the beef broth, stirring to combine. Bring it up to a boil, then drop to low, cover, and let it simmer about 30 minutes until the beef is fork-tender.
- 5
Add the beans and bacon
Stir in the cooked pinto beans and half of the crispy bacon. Simmer another 10 minutes so everything gets friendly.
- 6
Finish and garnish
Stir in the rest of the cilantro and the lime juice, then taste and adjust the salt. Ladle into bowls and pile on the good stuff: reserved bacon, diced onion, sliced radish, crumbled queso fresco, avocado, and a lime wedge on the side.
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Carne en su Jugo (Jalisco Beef in Its Juices)
Created by: TacoEveryDay
Ingredients
- 1 lb tomatillos
- 1 white onion
- 2 jalapeno peppers
- 2 serrano peppers
- 4 garlic
- 1 cup cilantro
- 6 bacon
- 1 1/2 lb beef chuck
- 1 tsp ground cumin
- salt and black pepper
- 4 cup beef broth
- 2 cup pinto beans
- 1 lime
- 1 avocado
- queso fresco
- radishes
Instructions
- Blitz the salsa verdeToss the tomatillos, white onion, jalapenos, serranos, garlic, a big pinch of salt, and half the cilantro into a blender and blitz until smooth. This green stuff is the whole soul of the dish, so don't skimp on it.
- Crisp the baconChop the bacon and cook it in a large Dutch oven over medium heat until crispy, about 5 minutes. Scoop it out and set it aside, but leave all that gorgeous bacon fat in the pot. That's your flavor base.
- Sear the beefSlice the beef chuck into bite-sized pieces and season with salt, pepper, and the cumin. Crank the heat to medium-high and sear the beef right in the bacon fat, 2 to 3 minutes per side, until nicely browned.
- Simmer in the verdePour in the blended tomatillo sauce and the beef broth, stirring to combine. Bring it up to a boil, then drop to low, cover, and let it simmer about 30 minutes until the beef is fork-tender.
- Add the beans and baconStir in the cooked pinto beans and half of the crispy bacon. Simmer another 10 minutes so everything gets friendly.
- Finish and garnishStir in the rest of the cilantro and the lime juice, then taste and adjust the salt. Ladle into bowls and pile on the good stuff: reserved bacon, diced onion, sliced radish, crumbled queso fresco, avocado, and a lime wedge on the side.