Carne en su jugo
Chef Travis
Rated 5.0 stars by 1 users
Author:
Chef Travis
Servings
4
Prep Time
25 minutes
Cook Time
35 minutes
Hey there, it’s Chef Travis! 🔥 Ready for a bowl that hugs your soul Mexican-style? This Carne en Su Jugo brings tender flank steak, crispy bacon, and brothy beans together in a rich, green adobo that’s bursting with roasted tomatillo-jalapeño goodness 🌿💚. We’ll simmer everything low and slow until the flavors marry, then serve it up with warm tortillas, fresh cilantro, and my Aunt’s creamy, zesty guacamole on the side 🥑✨ Cozy, hearty, and full-on comforting, pure familia-style flavor in every spoonful! 🍲🤤🌮
Ingredients
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1 lb ButcherBox Flank Steak
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½ lb ButcherBox Thick-Cut Bacon
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1 cup Cooked pinto beans, with liquid
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1 cup ButcherBox Beef Bone Broth
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Butcher’s Anything Seasoning, to taste
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Truffle salt, to taste
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Tortillas, for serving
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¼ medium onion, diced
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½ oz fresh cilantro, chopped
Green Adobo:
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4 medium tomatillos
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¼ medium onion
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2 garlic cloves
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1 jalapeño
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1 oz fresh cilantro
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1 tsp cumin seeds
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3 cloves
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1 tsp whole black peppercorns
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1 tsp Mexican oregano (if available)
My Aunt’s Guacamole:
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2 avocados
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2 tomatillos
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¼ medium onion
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1 garlic clove
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1 serrano chile (optional, for heat)
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Juice of ½ lime
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Truffle salt, to taste
Mise en Place 🔪
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Cutting board
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Kitchen knife
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Mixing bowls
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Spoons
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Blender
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Mortar and pestle (for guacamole)
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Fine sieve
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Sauté pan
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Skillet
Directions
Prep 🥒
Pull 1 lb flank steak and ½ lb bacon from the fridge 30 minutes before cooking.
Cut bacon into small pieces; set aside.
Cut steak in half lengthwise, then slice each half into thin strips. Season with Butcher’s Anything Seasoning and a pinch of truffle salt; set aside.
Dice ¼ medium onion and chop ½ oz cilantro for garnish.
Husk 4 tomatillos for the adobo and 2 tomatillos for the guacamole.
Peel 3 garlic cloves total (2 for adobo, 1 for guacamole).
Measure 1 tsp cumin seeds, 3 cloves, 1 tsp peppercorns, and 1 tsp oregano.
Juice ½ lime for the guacamole.
How to Cook 🍳
In a sauté pan, add 4 tomatillos and enough water to cover. Bring to a boil and cook until they change color. Transfer to a blender.
In a skillet over medium heat, toast 1 tsp cumin seeds, 3 cloves, and 1 tsp black peppercorns until fragrant. Add to the blender.
In the same skillet, lightly char ¼ onion, 2 garlic cloves, 1 jalapeño, and 1 oz cilantro for the adobo, plus the tomatillos, onion, garlic, and serrano chile for the guacamole.
Transfer the adobo ingredients to the blender. Transfer the guacamole ingredients to the mortar.
Blend all adobo ingredients until smooth, then strain through a fine sieve. Set aside.
Discard water from the sauté pan and dry.
Add diced bacon and cook over medium heat until the fat begins to render.
When halfway cooked, add the diced onion and continue cooking until bacon is browned.
Add the seasoned steak strips and cook until halfway done.
Pour in the Green Adobo and cook for 3 minutes.
Add 1 cup beef bone broth and 1 cup cooked pinto beans (with liquid). Bring to a boil, then reduce heat and simmer for 8–10 minutes.
In the mortar, mash the charred tomatillos, onion, garlic, and serrano with lime juice and a pinch of truffle salt.
Scoop in 2 avocados and mash until smooth. Stir in chopped cilantro to finish.