Carne en su jugo

Name: Carne en su jugo
Total time: 2400 s
Yield: Serves 5 servings
Ingredients: 1.1 lbs beef skirt steak or thin-cut steak (about 500 grams); 1.1 lbs tomatillos (about 500 grams); 4 serrano peppers; 5 sprigs cilantro; 1 beef bouillon cube; 5.3 oz bacon (about 150 grams); 1 lime; 5 limes, halved; 8 sprigs cilantro, finely chopped; 1 onion, diced; 1 package corn tostadas

pacomen @pacomen

Puebla

A recipe from Guadalajara with a touch of Puebla.

pacomen @pacomen

Puebla

A recipe from Guadalajara with a touch of Puebla.

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Ingredients

40 minutes

Serves 5 servings

1.1 lbsbeef skirt steak or thin-cut steak (about 500 grams)
1.1 lbstomatillos (about 500 grams)
4serrano peppers
5 sprigscilantro
1beef bouillon cube
5.3 ozbacon (about 150 grams)
1lime
To serve
5limes, halved
8 sprigscilantro, finely chopped
1onion, diced
1 packagecorn tostadas

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Steps

40 minutes

1

Roast the tomatillos and serrano peppers in a skillet. Once roasted, boil them in a pot of water for about 5 minutes.
2

In the skillet, fry the bacon until it releases its fat and turns golden. Add the beef, cut into small pieces, and season with salt and the juice of one lime.
3

Blend the tomatillos, peppers, and cilantro together.
4

Pour the sauce, the beef with its fat, and the water used to boil the tomatillos into a pot. Add the bouillon cube and salt to taste. You can add more water if you want a thinner consistency.
5

Serve with chopped cilantro, diced onion, and lime juice to taste. Enjoy with corn tostadas.