Authentic home cooking from Mexico, with US measurements. 
Carne en su Jugo (Family Size)
This recipe is perfect for a family party or for selling. I made 25 servings, and I had leftover broth because I served it in foam takeout containers instead of regular plates. :)
Carne en su Jugo (Family Size)
This recipe is perfect for a family party or for selling. I made 25 servings, and I had leftover broth because I served it in foam takeout containers instead of regular plates. :)
Open in Cookpad AppSteps
- 1
Wash the cilantro and let it dry.
- 2
Peel and wash the tomatoes.
- 3
Peel the head of garlic.
- 4
Blend the tomatillos, tomatoes, garlic, 1 1/2 onions, and three serrano chiles with a little water.
- 5
Bring the sauce to a boil with 3 to 4 more liters (12.5 to 17 cups) of water, depending on how much broth you want.
- 6
Chop the bacon and pork belly.
- 7
Fry all the bacon, then the pork belly.
- 8
Drain when the bacon is crispy.
- 9
Fry the beef, cut into thin strips.
- 10
When the sauce is boiling, add pepper, beef bouillon, and salt.
- 11
Add the beef and some of the bacon to the pot and let it simmer for about 40 minutes.
- 12
Meanwhile, fry the yellow chiles (chiles güeritos).
- 13
Squeeze about 10 limes to pour over the chiles along with pepper, salt, chicken bouillon, Maggi seasoning, and Worcestershire sauce.
- 14
Chop the remaining cilantro, onion, and radishes.
- 15
Fry the chorizo.
- 16
Peel and cut the potatoes into small cubes.
- 17
Parboil the potatoes and drain before adding to the chorizo; season with salt and pepper.
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