Carne en su jugo

Ingredients:

1 lb bacon, cut into 1-inch pieces
2 lbs sirloin tip steaks or top round beef, sliced thinly and into 1-inch pieces (while still partially frozen, slice it into 1-inch pieces)
1/2 a medium onion
1/3 cup chopped cilantro
2 garlic cloves
salt and pepper
beef broth as needed
Worcestershire sauce
soy sauce
4 cups of cooked peruano or pinto beans

Garnish

fresh lime
onions chopped small
chopped cilantro

Directions:

Brown the bacon in a 4 or 5 quart pot, until crispy but not burned. Then remove bacon and place on a paper towel to soak the excess fat. Remove the excess fat, but leave the drippings and about 1 tbsp of fat to cook the meat. Add the beef and cook through just until lightly browned.

In a blender add 3 cups of beef broth, 1/3 cup cilantro, 1/2 a med onion, 1 garlic clove, and mix until smooth.

Add the blended cilantro to the pot, and add beef broth to fill the pot. Add 1 tsp of Worcestershire and 1 tsp of soy sauce. Bring to a boil and simmer on low medium heat for about 40 minutes or until meat is tender. Once the meat is tender add cooked beans, add salt to taste and simmer for 15 more minutes.

Serving suggestion:

Ladle into bowls and top with crispy bacon. On the side serve a plate with chopped cilantro, onion, lime wedges, and radishes for the toppings.

Serve warm corn tortillas and your favorite drink.

Icookmexicanfood.com

For autenthic mexican food recipes

Carne en su Jugo

Ingredients:

Garnish

Directions:

Brown the bacon in a 4 or 5 quart pot, until crispy but not burned. Then remove bacon and place on a paper towel to soak the excess fat. Remove the excess fat, but leave the drippings and about 1 tbsp of fat to cook the meat. Add the beef and cook through just until lightly browned.