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Carne en su Jugo (Meat in its Juices)

Rated as 4.89 out of 5 Stars

"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!"
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Ingredients

55 m servings 374 cals
Original recipe yields 6 servings

Directions

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  1. Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside.
  2. Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
  3. Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
  4. Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 374 calories; 16.4 g fat; 27.6 g carbohydrates; 29.3 g protein; 58 mg cholesterol; 944 mg sodium. Full nutrition

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Reviews

Read all reviews 63
  1. 88 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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. ...

Most helpful critical review

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 ...

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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. ...

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! WON...

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 ha...

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...

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...

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.

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 res...

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 peppe...

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 s...