Carne en su Jugo (Meat in its Juices)
One of Guadalajara's favorites. Small pieces of flank steak are cooked in their juices, then mixed with whole beans and crispy crumbled bacon. It makes me feel at home!
One of Guadalajara's favorites. Small pieces of flank steak are cooked in their juices, then mixed with whole beans and crispy crumbled bacon. It makes me feel at home!
I felt this was a very good recipe, however next time I make it I will use stewing meat.. Flank steak is for quick searing not a long simmer. Definitely not tender enough after about an hour. Also, there is no need to warm the beans ahead of time just throw them in the pot about five minutes before the soup is done. Make sure you rinse and drain the beans first or you will get a pastey taste. You don't need chicken granuels if you don't have them. Use 3 boullion cubes. Same thing. I actually used chicken "stock" (not broth) for more flavor and additional liquid. I served this with all the toppings mentioned but added Mexican shredded cheese, sour cream and crushed lime flavored Xochitl tortilla chips. These chips are very thin and crispy. Excellent!!Read More
I made this on a rainy day and was satisfied that I had some nice warm stew for a chilly fall day. I added a little more of the seasoning to give it more flavor i think going forward id add the cilantro into the tomatillo mixture and add the chicken seasoning stuff in there too along with pepper and salt. I paired this with cilantro rice and that boosted the flavor. I like this as a base recipe but next time I'm going to play with the add ons a bit.Read More
I felt this was a very good recipe, however next time I make it I will use stewing meat.. Flank steak is for quick searing not a long simmer. Definitely not tender enough after about an hour. Also, there is no need to warm the beans ahead of time just throw them in the pot about five minutes before the soup is done. Make sure you rinse and drain the beans first or you will get a pastey taste. You don't need chicken granuels if you don't have them. Use 3 boullion cubes. Same thing. I actually used chicken "stock" (not broth) for more flavor and additional liquid. I served this with all the toppings mentioned but added Mexican shredded cheese, sour cream and crushed lime flavored Xochitl tortilla chips. These chips are very thin and crispy. Excellent!!
I made this recipe for my boyfriend, who is from Guadalajara, and he LOVED LOVED LOVED IT! I have never had this before so I have nothing to compare it to, but I absolutely loved the flavor! WONDERFUL, I can not wait to make when I have my family over for dinner!
My family and I loved this recipe... and I am having leftovers for lunch today! I was a little hesitant to try it since no one had rated it but I am so glad I did! Our grocery store did not have serannos, so I used jalapenos, and I cooked the onion with the meat- only because we don't like raw onion. It was really yummy. We had it with a salad with avocado dressing and sliced avocados. I liked it alone, but the rest of the family ate it with corn tortillas. I honestly didn't think combining the beans with the meat mixture would taste so good, but it was. I will make it again for sure! Thanks for the recipe! :)
This recipe is great!! I am from Guadalajara, and I know that the traditional way of making it is, with tomatillo. But I grew up eating my mom's version without it and it is amazing as well. Now when I'm homesick, I cook it for my gringo husband. The only thing that this recipe is missing for an A+ on my end.... is to have some avocado tacos with it. Oh yes ma'am! Warm up some corn tortillas, place some avocado slices in the middle, sprinkle some salt, roll, and take a bite with every spoonful of carne en su jugo. Enjoy!!
This was great! only minor improvement would be slow cooking the meat with the tomatio sauce for a long period of time (8 hours?). Then adding the beans and bacon in about and hour before eating. Can't wait to try this one again!!
The recipe works best with very thin slices of flank steak or skirt steak. I have tried both. Last week I blended a few pieces of the browned meat with the tomatillo for added flavor and the result was even better.
A total hit with my family. Very Yummy! I did however use fresh cooked beans (de la olla) instead of the canned, which i think made the recipe even better.
We loved this recipe! I served (almost like a gravy) over plain white rice. I also had a bowl of tortilla chips on the table to dip with. DELISH!!! Our grocery store was out of serrano peppers. So I substituted 1 large banana pepper. I will try with the serrano peppers the next time.
Wonderful! We used this on toastadas and it was great with shreaded lettuce, green onions and cheese. We also used the chile de arbol hot sauce from the "authentic enchiladas" recipe on this site. I've already made two batches of hot sauce to go with the leftovers of this dish! Yummy!
Yum! Turn this into a crock pot recipe and skip the expensive meat! Choose the beef stew chunks, already cut and ready to go. After you brown the meat in step 2, be sure to drain the juice for a better tasting crock pot outcome. Everything else is perfect as is. I add extra hot peppers since the crock pot cooks out some of the hotness. I make this almost weekly, eat if for dinner, take it to work, eat it with eggs for breakfast. The most authentic Mexican food I've ever been able to create AND the most authentic than any restaurant I've found. Must try - It is so hard to mess up this one.
My family loved this recipe. Perfect just the way it is.
I live south of Guadalajara, and this recipe is dead on for how the locals make it. I think the reason some of those outside of Mexico are having trouble with the flank steak being not tender enough is that we don't age our meat here in Mexico. I saw some people draining the beans, but that adds extra liquid and flavor. I don't think this recipe needs to be altered at all, unless you want to call it something else.
This was really great! I couldn't believe how well this turned out. Definitely a keeper. My neighbor gave me some tomatillos from his garden and I wasn't sure what to do with them until I found this recipe. I followed the directions but with two changes. I only used two serrano peppers (canned- couldn't find fresh ones at the supermarket) because I don't like it spicy hot. I also used turkey bacon instead of real bacon. Next time I think I cut the bacon back to three slices because it seemed to overpower the other flavors somewhat. I was a little worried the water tomatillo mix would be too thin and have no taste, but in the end everything worked out perfect. Thanks for a great recipe.
One of THE best I've discovered on this site. Not a well known recipe but absoloutely wonderful comfort food. Using grilled meat or searing it first gives more depth of flavor. I also oven roasted the tomatillos and a jalapeno before blending.
This was sooo yummy! I am going to start making this regularly. The only change I made was I used stew meat (easier) and instead of the serrano peppers I used chopped green new mexico chile (we buy sacks and store bags of it in the freezer) I've been craving an authentic mexican meal and this hit the spot! My husband loved it and even suggested making it for family get togethers! Yum!
Authentic mexican recipe. Thank you gema.
Love this recipe. I also eat this with tortilla chips or tostadas ! No changess needed to be made .
Love love loved this soup. I actully used a combo of short rib and sirloin steak. I didnt have enough serrano peppers so I added a can of green chiles. This was a nice change from the usual soups I whip up and will be making this one often.
Super good! Kids don't like beans, but whatever. I do! =)
The flavor was great. I was worried with 3 cayenne peppers that it would be too spicy. But I could have added more. It was hardly noticeable. I agree that a cheaper cut of meat could have been used and definitely simmer this for a long time (crockpot!) to tenderize the meat. A great way to use tomatillos.
I make this at least once a month it's easy and so tasty. My dad is from Jalisco, MX and says it the best carne en su jugo he's ever had! I now make this every time he comes to visit. I brown the flank steak in the bacon grease and gives it a great flavor, I also keep the seeds in 2 of the peppers for a little more kick.
Loved it! I used Arracharra (flank steak tenderized by puncture from the butcher) from the Mexican grocery store. I cut the steak into pieces and marinated in a bag with fresh lime juice and Adobo while other things were cooking. I also made my own pinto beans, using 2 C dry beans, soaking overnight in 9 C water and then cooking w/2 pieces bacon, onion & garlic. My end product was much darker than the photo, maybe because my beans turned out dark. Delicious!
I made it in a pressure cooker like an Instant Pot, but mine is a Fagor Multicooker. I am thrilled because that made it so easy! It was very good. I used Stew meat and soaked dried beans and this is what I did in order. Diced the bacon and browned it in the bottom of the multicooker, removed it and browned the (cut up smaller)stew meat in about a tbsp of bacon grease. As the juices started coming out of the meat I poured it off and saved it. While the meat was cooking, I put the raw tomatillos, serranos, garlic, chicken base and meat juices in the food processer, pureed it and then poured it over the meat in the pot. Then I took soaked beans and placed them on top. Lastly I measured the water in the container that I saved the meat juices in and then poured it over the beans. It was just the right amount to cover the beans. I set it to pressure cook for 20 min. The beans were a little overdone but it was well worth the time savings of not cooking separately. We topped it off with the bacon, the rest of the ingredients and then used another reviewer's suggestion of dipping avocado tacos in it while eating. Yum!
This was sooooooo good! The only thing I did differently was I used sirloin steak instead of flank simply because I couldn't find it. My husband has already asked me to make this again next week.
It was a big hit at my sons birthday party.
Made this today as my step-son loves Mexican food above all else. I took a reviewer's suggestion and used pot roast. Also, cut it into bite size pieces, browned it in the bacon fat, then put it into a crock pot with the tomatillo mixture. Took other suggestions and used beef broth vs. chicken bouillon. I watched a video of a version being made online...that person kept taking the liquid that was coming off of the flank steak and draining it into a pot then used this liquid to mix with the tomatillo to puree. This way the flank steak was sauteed without too much liquid which might be why the reviewer found the steak did not get tender for them. Using the chuck roast and crock pot saved quite a bit of time. With all that said...I received rave reviews from my picky husband and super picky step-son so well worth the effort PLUS against my prediction, I loved it!!! Really quite good...has a nice bite but not overly spicy. I served this with rice on the side and made some cornbread...just a mix with some cheese and part of a can of chili peppers stirred in. Don't skip any of the finishing touches...each one adds to the complex flavor..I thought the bacon was weird but it truly is delicious...the fresh cilantro etc. are all musts.
I made this on a rainy day and was satisfied that I had some nice warm stew for a chilly fall day. I added a little more of the seasoning to give it more flavor i think going forward id add the cilantro into the tomatillo mixture and add the chicken seasoning stuff in there too along with pepper and salt. I paired this with cilantro rice and that boosted the flavor. I like this as a base recipe but next time I'm going to play with the add ons a bit.
Favorite soup of all time! My husband may like this soup more than he likes me…just kidding, but he really does love this soup!
I lived in Guadalajara for 3 years and have been searching for this recipe! thank you for posting this. I like that you can make it to ones own liking by adding your own favorite ingredients
I love this recipe, the only thing I can add is that I cut the tomatillos in half and chopped the garlic before putting it in the water, otherwise there was no need to change anything. This is by far the best recipe on this site.
I've made this recipe twice in 2 weeks. My family loves it. The only thing I did different the second time was I used a roast and cut it into chunks instead of using the flank steak. It was super soft with the roast and a lot more juices also.
This was very good. We forgot to put the bacon it even. Won't next time. I used Flat Iron steak and it was tender right from the start. I still simmered it for a couple hours just to absorb more flavors. I will leave one Serrano with seeds next time to just kick it up a bit. No one said whether or not to drain the beans. I assumed to drain them.
Absolutely delicious! I simmered for an hour and flank steak was completely tender! My boyfriend from Guadalajara gave my meal an A+ and said he felt like he was back in Guadalajara! One change I made was 30 minutes into the simmer I added the bacon grease.
I will definitely be making this soup again! I made it a few years back for my Spanish class for extra credit, and absolutely fell in love with the recipe. It is now a winter staple in my house, and my dads favorite meal!
Even better the second day. The meat was very tender the second day.
Oh my goodness! I buy this from a Mexican restaurant I go to often & always wanted to make it. It seems really complicated but it's quite simple. I loved it! My kids ask why I've never fixed it before & asked for it every day until I had to make it again that same week. I fix it once a week now since everyones so fond of it (it's so fast & easy). I made minor changes, may be major to some but I use seasoned fajita meat out of the deli section at my neighborhood grocery store, can of chicken broth,chopped celery & rotel? Yes rotel...I could not find green tomatoes anywhere? Eat Greedy!...
i figured its my turn to contribute ... i kept all th eoriginal ingredients but when i was browning the meat i added garlic salt, sazon goya (orange packets), mojo criollo and onion. It was delish!!!
I'm a single Father of three teenage daughters, and we have been enjoying this one together for a few years now. This is at least a bi-weekly staple in our menu-and also very easy as long as you think about the timing and have the ingredients that need to be cooked ahead of time, it's very simple. I don't heat the beans (I use Ranch Style beans in the blk & yellow can). Thanks for the recipe!
Fabulous! Used tenderized skirt steak.
This is an absolutely delicious dish. Rather than flank steak I use skirt steak. This will be done in 35 minutes or less if you use skirt steak. The other thing I do is I add salt to taste. So delicious!
Delicious! I followed the directions completely minus the fact that I used a cheaper cut of beef. I served with warm corn tortillas topped with avocado and crumbled queso fresco then rolled. This dish is five stars all the way!
Very comforting and delicious. I made it with Mexican blend cheese at the end and subbed the flank steak with stewing beef. Came out great!
This recipe is so yummy.... first time trying it, and it was bomb!!!
This was delicious! It was my second time making it, so I did make minor changes... I used beef chuck instead for a more tender meat and let it simmer up to 2 hours. I also used jalapeños instead of serranos and added my buillon to the tomatillo mixture before blending. Also, I add half the bacon to the pot to simmer and the rest I add to the top once it’s served to give it an extra yumminess and as other have mentioned, there’s no need to boil your beans on the side, just drain them and add them to the pot! Definitely a great fall dinner :)
Delicious, I didn't have much time to let the meat simmer so mine was a little tough, but the flavor was fabulous
Followed the recipe, except that I seared the meat in bacon drippings and cooked it in the slow cooker on low for a few hours. Added the beans and bacon during the last 30 minutes. It was even better after a couple days in the refrigerator. Will make it again and again.
This came out absolutely perfect! I substituted Top Sirloin thin cut steaks that were $5/lb and couldn't notice a difference in the flavor from the previous times I've made this recipe. I made it in my Instant Pot using the saute function for the bacon and then the top sirloin, and then I let it simmer on slow cook for an hour. The meat was incredibly soft, so I was happy with the adaptation to the Instant Pot. I had this in a restaurant once, and I fell in love with it. I am so glad that I found this recipe!
It turned out wonderful although I added a few more ingredients. I added 1 teaspoon of coriander, 1 teaspoon of garlic powder, 1 teaspoon of cumin, 1 teaspoon of coarse black pepper and 1/4 teaspoon of onion powder
I cannot speak to its authenticity, but I can tell you this is a really good bean soup. Just like ham ‘n beans, only made with beef. I could not find flank steak, so I used top round steak. I just finished making a large pot of pinto beans, so I decided to use those instead of canned. I’m glad I did because I found this to be very salty. I can’t image what it would have tasted like had I used canned beans.
made this for dinner. Learned a huge lesson in ensuring meat is not dry. Bought beef chunks and cut them into 1/2 inch chunks. Don't do this. leave chunks as is (about 1 inch), sear and make sure that pan is not overcrowded. Then simmer for no more than an hour. had to add seasoning (recipe was too bland). Added garlic salt and seasoned salt to taste. Kept everything as recipe indicated. Nothing is working then overcooked dry beef. However, the juice and bean/bacon addition was very tasty. Will try again by doing what I indicated above and will report.
Love this! This last time we used some instapot frijoles instead of canned and WOW- it really took it to a whole new level. Also be sure to add avocado slices, cilantro and lime. Pour some salt on a tortilla and roll it up for dipping. So good and SO filling!
I LOVE this recipe!!!! My Girl Scout troop grew tomatillos in our community garden and didn't know what to prepare with them. We tried this recipe, and it is a staple for all of us now! Easy and delicious...a perfect combination (and it's very reasonable cost-wise).
I usually cook the beans and add the meat so that it releases its juices into the bean broth...its so yummy. Also, if you keep the bacon aside and add it when you add your topping (cilantro, onions, lime...etc) it adds a delicious crunch. :)
Probably my new favorite soup recipe!
It’s a good recipe to follow although I do think the flank steak is not tender enough for all that simmering. Maybe a stew meat will be a lot more tender and more flavor. Otherwise everything else for ingredients was wonderful.
I think I just died and went to heaven. If you love steak tacos with salsa verde, you will love this. It’s very simple to make, just a little time consuming, but it’s well worth it. Don’t leave out the garnishes. (I recommend using white onion.) They take this dish from good to delicious!
It was amazing!! I roasted the tomatillos and jalapeños (replaced the serranos with jalapeño’s). Used chicken soup to blend the tomatillos instead of water and also used the bouillon. Added a bunch of cilantro to the blend of tomatillos!! It was sooooo good!
It was amazingly delicious! Not as thick as I thought it would be, so I made a side of rice to serve with it. I’ll def make it again. It tasted better the next day. (Typically soups/stews do that) I didn’t add the bacon pieces until I served the meal as a topping with cilantro and lime. I wanted the bacon crunchy. :)
I don’t believe I’ve ever written WOW about a recipe before, but WOW! This dish was amazing delicious good to us. I sliced the flank steak against the grain and into 1/2” squares/slices and my total cook time was 1.5 hours, which isn’t insanely beyond the 1 hour cook time indicated in the recipe. The meat did get very tender. I used 2 large jalapeños as that’s what I had on hand and boiled with the tomatillos, garlic, 1/2 onion, in chicken broth instead of water (dietary restriction…I can’t use bouillon cubes). While veggies were cooling, I cooked the bacon in my dutch oven, removed bacon to cool and crumble and drained off most of the bacon grease, leaving about 2 tablespoons in the pot. Then, I added the flank steak and browned as directed, following the rest of the recipe. In the last 20-30 minutes of cooking, I added the pinto beans and some of the bacon instead of using another pot. We just topped our bowls with crumbled bacon, cilantro, diced onion, and served with lime wedge to squeeze in. Served this with Avocado Tacos (just avocado slices in corn tortillas, pinch of salt, and tiny squeeze of lime on top) to dip into soup. Although good on it’s own, we really enjoyed the freshness and creaminess of the avocado with this dish. This recipe will definitely be a frequent repeat in the future!
I used 2 jalapenos b/c we don't like spicy things but that wasn't enough spice. I thought the flavor was good and I served it with avocado corn tacos like another suggested, however, the rest of the family just thought it was ok. I might try making it again with more jalapenos and add corn to give it something more. My husband tried to use it as a taco filling but it was too messy (I told him it was supposed to be more like soup!)
Delicious! Yummy, yummy, yummy!Easy to follow recipe. I added cubed avacado, chopped serrano chili and crispy crumbled bacon.
This was really good, even though I went overboard on the chili peppers so it was VERY hot. I toned it down with plenty of cheese and sour cream. Next time I will do as the recipe says and only use three. I had some leftover thin sliced brisket so I used that for the meat. It worked even though not the most tender. Thin slicing helped a lot. Next time I’ll use flank steak but stick with thin slices. I also didn’t see a need to heat the beans before adding them to the pot. This was my first time cooking tomatillos. I used canned ones, which worked well for me. I’m already looking forward to eating this again!
This was very simple to make and taste delish!!! I will definitely will make it again!
Absolutely amazing recipe. I tried it at a restaurant my husband loves it so much so I thought why not try to make it at home. It was very easy to make and I am no cook. Some amendments I made. Added 3 more cups of water to make it more soupy after adding the blending sauce to the meat. I used 2 peppers vs 3 as they are very hot and the soup was still spicy after the fact. I used 3 chicken boullian instead of broth. I did not cook the canned pinto beans they are very soft I just added them into the soup at the end and everything went great. I precut the bacon prior to frying I'm not sure if that was the easiest thing to do but I didn't have to crunch it later :) I also garnished it with some radish as the restaurant had radish in it and squeezed a wedge of lime aswell prior to eating. We are this with tortillas ! Yummy I recommend this recipe ! It was my first time cooking with tomitallo and I'm so happy I did !
We love it! Keeping it in my file for and making it part of my routine.
I love this soup. It is delicious and I always get compliments on it. I have been making it for about 2 years now so I have added my own touch to it. I like to add 1-2 more Serrano, more bacon and diced up hot dogs!
I love this soup. I tend to use a cheaper cut of meat, cut it into small cubes and simmer it for longer. you get the tender meat without the high price. Also, serving it with a few slices of avocado and chips was fantastic.
Love this!! I made fresh beans and noticed that the taste was just that mich better, a little more time consuming but well worth it!
Great dish for those end of garden vegetables. I love the taste especially with the fresh onion and cilantro served on top of each bowl. The canned pinto I used had jalapeños in them which added nice flavor. I doubled the recipe because this recipe states it feeds only four. I have extra ingredients on hand plus want some for the freezer. I will definitely make this again.
Have used this recipe many times. Always my go to. Don't forget to garnish with seared Chile de arbol and diced avocado. The best carne en su jugo I've had was from Los Gallos in Chicago on 26th st. They use celery also in their tomatillo sauce. I've never tried it but am curious to see if it makes a difference.
I have made this recipe for my very picky family. They all absolutely love it! I make no changes at all and it is exceptional each time. I have used various types of meats, Tri-tip, london broil..... I tend to use less fatty meats due to personal taste. But it still comes out great! Many thanks for this go to recipe!
I add pickled jalepenos and alot of the juice from them to taste. And i cook the flank on a cast iron skillet whole it nicely sear on both sidsides about 5 minutes each side then i let them sit for a few minutes. Then cut them into nice thin bite size pieces, throw them back in the skillet and continue to cook til they are about medium cooked and finish the cooking in the sauce .
An absolute family favourite - tastes better than at Carnes Garibaldi in GDL! I get more requests for this dish than any other thing I make (and I am a pretty decent cook). Thanks for the recipe!
Absolutely delicious! I didn't have flank steak, so I used part of roast I had, cut into pieces. I also used homemade beans versus canned. Three of three kids gave it a thumbs up, and so did hubby. This will be part of our regular rotation. I didn't make it as spicy as the recipe calls for, but only because of the kids.
I made this tonight and didn't change a thing and it came out perfectly. I kept wanting to drift off from the simple recipe, but I didn't stray. Great taste. The cilantro, lime and onion added before serving are key.
Pretty easy, and leftovers lasted forever and made great tacos! I didn't use bacon just because I was too cheap, but it still turned out great!
I made it tonight and my family loved it!
I doubled the recipe because I knew it would be delicious and I was right! Fed 6 people and had some left overs for breakfast the next day. I will definitely make again.
Very delicious. I added radish to the toppings. It was a very good recipe.
I like to cook Mexican food now and then. This recipe made feel like I know what I'm doing! I have never eaten anything more authentic Mexican than this, even in a restaurant.
This is a great recipe I made it for my wife and nieces which are Mexican and they all loved it. I did make a few changes though first I doubled the the tomatillo ingredients and browned them in a dry pot added 3 cups of water and boiled until cooked through. Then cooked 12 slices of thick bacon in a stock pot drained most of the grease reserved some for the carne browned the carne n added the bouillon then the green sauce. Rinsed the beans and added to the meat. Next time I’ll make fresh beans drain then add and add extra carne. I now add the tomatillos one onion 3 Serranos and 2 gloves of garlic and roast them in the oven and then to the blender with a little water and the bouillon.
Made this dish and we absolutely loved it!
Definitely make this again. I simmered 4 cloves of garlic and 1/2 onion in the tomatillos. Also used carne asada meat with half sliced onion, tbls of cumin and it only took an 1 1/2 hours to get tender. A little extra of garlic powder, pepper, and kosher salt. The sauce was thin so took out 1/2 cup of the sauce and whisked it with a tbls of flour to thicken. Served it with mexi cheese and sour cream on tortillas. Oh my! Yum
This is a delicious dish! It's one of those that I've come back to over and over... and if I forget to make it for a while my husband will remind me! Two things I've learned: 1) Give the meat a good long time to simmer in the tomatillo mixture - about 2 hours and 2) raw onions make it really wonderful.... and the other toppings are pretty key, too!
Great recipe. Easy to make and comes out fantastic.
I used a few extra tomatillos and meat because I'm making a bigger batch. One thing we do to make the broth thicker is to blend some of it with cooked meat and then add it back to the pot. I include chopped yellow potatoes in my recipe as well.
It was a hit!
Made exactly as specified but used beef bullion instead of chicken because it’s what I had. Delicciioouusss and will make again!
I use homemade beans (I pressure cook them then keep them in the freezer). Much better than canned! I also recommend a longer cooking time for the meat to tenderize. Next time I may try putting it in the pressure cooker after searing. I always use more tomatillos then the recipe calls for-it turns out fine. We like this with homemade corn tortillas. Love it and this staying in my recipe book forever!
I have made this 4 times now. A few times I traded the pintos for black beans.
I only made a half recipe this time since there are only 2 of us, the full is just WAY too much. (Well, half except for the bacon, I still used 5 strips, not 3 and about 1.5 lbs of flank steak because that was the smallest piece available).
Very good recipe with a few tweaks. I roasted the tomatillos, serranos, and garlic before blending. I also thought 3 cups of water was to much, next time I will use just 2 cups.I also omitted the bullion cube, but seasoned everything pretty liberally. I also sautéed the meat in the bacon fat. I’m looking forward to making this again.
pretty darn tasty
This recipe is delicious and so easy to make. Have made it twice, both times using 3 serrano peppers. The first time it was perfectly spiced and the second a little too spicy. Also made it the 2nd time using stew meat instead of the flank steak (based on other peoples' reviews) and it was delicious as could be. Will definitely be on the dinner rotation.