Carne En Su Jugo, Estilo Tapatio

Submitted by Manami

"Adapted from Savoring Mexico and tweaked for our personal tastes. This is a dish from Jalisco that is indescribably delicious. It's a gorgeous soupy, spicy dish that is somehow hearty and light at the same time. If you use canned beans or they are already cooked - it is great for a weeknight soup and a sandwich! My times are estimates, as I had to make this in steps & more steps(depending on availability of kitchen)!"

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 4-6

ingredients

• 1⁄2 lb good-quality bacon, cut into small sticks
• 1 lb beef sirloin tip, thinly sliced on the diagonal and then coarsely chopped
• 4 cups homemade rich beef broth or 4 cups homemade beef stock
• 2 chipotle chiles in adobo
• 2 small bay leaves
• 2 teaspoons sea salt
• 1 teaspoon ground pepper
• 1⁄2 lb dried beans, soaked, cooked and drained (red beans, or black beans or white beans) or 2 cups beans, canned & drained (red beans, or black beans or white beans)
• 1⁄2 cup chopped cilantro
• 8 large spring onions, sliced horizontally
• 4 serrano chilies or 2 jalapeno chiles, minced
• 2 limes, quartered
• avocado, slices

directions

1. In a frying pan, slowly fry the chopped bacon over medium-low heat until crisp, then remove with slotted spoon and drain on paper towels.
2. Raise the heat to med-high and cook the beef in the bacon drippings for about 2 minutes.
3. Remove the beef with a slotted spoon, and place in a large, heavy pot.
4. Put chipotles in a blender with about 1 cup of the beef broth, and blend until smooth.
5. Add the chile-beef liquid to the large pot, along with the remaining beef broth, the bay leaves, salt and pepper.
6. Bring to a boil, then reduce heat to low.
7. Cover and simmer until the meat is tender, approximately 20 minutes.
8. Warm the beans over med-low heat.
9. When meat is cooked, divide the beans among 4 bowls, then ladle the meat and the broth over the beans.
10. Garnish with the bacon and cilantro, and lay 2 onions along the rim of each bow, as well as the avocado slices.
11. Pass the diced serranos and limes at the table, and enjoy with good-quality tortilla chips.

Reviews

[comerser]

Sorry! I forget the stars!

 

[nisea916]

Everyone enjoyed this dish. Well, except for my daughter who thought it was too spicy because I added a bit more chipotle chiles. I will prepare this recipe again. Thanks! *update* I did pass the leftovers to my housekeeper, who is a Mexican National, and she gives you 5 stars as well! I forgot to say that I made this with ground beef as it is served here in SLP.

 

[paula d]

very good & easy to make. taste especially good with freash made beans.