Carne En Su Jugo Estilo Tapatio
Dive into the vibrant flavors of Jalisco with this authentic Carne en Su Jugo Estilo Tapatío recipe, a savory Mexican dish that masterfully balances comfort and tradition. Featuring tender slices of beef sirloin simmered in a zesty tomatillo-cilantro sauce, this one-pot wonder is elevated with crispy bacon and hearty pinto beans for a rich, satisfying meal. The slow-cooked broth, infused with garlic, onion, and chicken bouillon, creates a flavorful base that’s perfect for soaking up with warm tortillas. Garnished with fresh lime wedges, crisp radishes, and creamy avocado, each bowl is a celebration of bold textures and vibrant colors. Quick to prepare and simmered to perfection, this easy-to-follow recipe brings the taste of Guadalajara to your table in just over an hour, making it an ideal choice for weeknight dinners or festive gatherings.
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Recipe Information
Ingredients
- 1.5 lbs Beef sirloin, thinly sliced
- 0.5 lbs Bacon, chopped
- 6 pieces Tomatillos, husked and washed
- 1 medium White onion, quartered
- 3 pieces Garlic cloves
- 0.5 bunch Fresh cilantro
- 2 cups Canned pinto beans, drained and rinsed
- 3 cups Water
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Chicken bouillon powder
- 2 pieces Lime, cut into wedges, for serving
- 5 pieces Radishes, thinly sliced, for garnish
- 1 large Avocado, diced, for garnish
- 12 pieces Tortillas, for serving
Instructions
Place the tomatillos, white onion, garlic, and cilantro in a blender. Add 1 cup of water and blend until smooth. Set the sauce aside.
In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon using a slotted spoon and set aside, leaving the rendered fat in the pot.
Increase the heat to medium-high and add the thinly sliced beef to the pot. Season with salt and black pepper. Stir frequently to brown the beef evenly.
Once the beef is browned, pour the blended tomatillo sauce into the pot. Stir to combine and bring the mixture to a boil.
Add the chicken bouillon powder and the remaining 2 cups of water. Lower the heat to a simmer, cover the pot, and cook for about 40 minutes, stirring occasionally.
Add the drained pinto beans and crispy bacon back into the pot during the last 10 minutes of cooking. Stir well and taste to adjust seasoning if needed.
Serve the Carne en su Jugo hot, garnished with lime wedges, sliced radishes, and diced avocado. Pair with fresh tortillas for a complete meal.
Nutrition Facts
Calories |
5382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.4 g | 352% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 13563 mg | 590% | |
| Total Carbohydrate | 391.7 g | 142% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 30.2 g | ||
| Protein | 329.9 g | 660% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 916 mg | 70% | |
| Iron | 47.5 mg | 264% | |
| Potassium | 7532 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
