Carne En Su Jugo

• จำนวนที่เสิร์ฟ: 6 servings
• เวลาทำ: 35 minutes
• เวลารวม: 1 hour 40 minutes

ส่วนผสม

1 pound tomatillos (16 to 17 medium), peeled and rinsed

3 medium serrano peppers, trimmed and seeded if desired for less spicy heat

1 whole pickled jalapeño pepper, stem trimmed (optional)

8 ounces thick-cut bacon, cut crosswise into 1/2-inch pieces

1 cup coarsely chopped fresh cilantro (about 1/2 small bunch), plus more for garnish

1 1/2 teaspoons kosher salt, divided, plus more as needed

1 medium white onion, finely chopped (about 2 cups), plus more for garnish

2 cloves garlic, minced

2 pounds flank steak, cut into 1/2-inch cubes

1/2 teaspoon freshly ground black pepper

3 1/2 cups water, divided

1 tablespoon chicken bouillon powder or chicken base, or 3 chicken bouillon cubes

1/2 teaspoon Jugo Maggi Seasoning Sauce or Maggi Seasoning Sauce

2 (about 15-ounce) cans canary or cannellini beans, or 3 cups Frijoles de la Olla

6 medium cebollitas (spring or bulbing onions, optional)

Lime wedges, for serving (optional)

วิธีทำ

Step 1

Place 1 pound peeled and rinsed tomatillos and 3 trimmed medium serrano peppers in a large saucepan. Add enough water to just cover the tomatillos and serranos. Bring to a boil over medium heat. Reduce the heat as needed to maintain a simmer and cook until the tomatillos are a dull green color and extremely tender, 8 to 10 minutes.

Step 2

Meanwhile, cook 8 ounces chopped thick-cut bacon in a large heavy-bottomed pot or Dutch oven over medium heat, stirring occasionally, until the bacon is crisp, 8 to 10 minutes. Turn off the heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

Step 3

When the tomatillos are ready, drain. Transfer the tomatillos and serranos to a blender. Add 1 trimmed pickled jalapeño if using, 1 cup coarsely chopped fresh cilantro, and 1/2 teaspoon of the kosher salt. Blend on high speed until smooth, about 40 seconds.

Step 4

Return the pot used to cook the bacon to medium heat. Add 1 finely chopped medium white onion and cook until just beginning to soften, about 4 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.

Step 5

Stir in 2 pounds cubed flank steak, the remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the steak begins to release its juices, 3 to 4 minutes. Stir in 3 cups of the water, 1 tablespoon chicken bouillon powder, and 1/2 teaspoon Maggi Seasoning Sauce. Bring to a simmer, then continue to simmer for 10 minutes more.

Step 6

Pour in the blended tomatillo mixture. Add the remaining 1/2 cup water to the now-empty blender, swirl it around to loosen any remaining tomatillo mixture, and pour into the pot. Stir until combined and bring to a simmer. Continue to simmer, reducing the heat as needed, until the steak is tender, 30 to 35 minutes.

Step 7

Meanwhile, heat 2 (about 15-ounce) cans canary beans and their canning liquid in a medium saucepan over medium heat until simmering. Turn off the heat and cover to keep warm.

Step 8

If using cebollitas, working with 2 at a time, place directly onto a gas burner turned on to medium and cook, turning occasionally, until the bulbs are charred in spots, about 8 minutes total. Repeat until all 6 are charred. (Alternatively, place all 6 on a greased baking sheet and broil a few inches from the broiling element, flipping the cebollitas occasionally, until charred in spots.)

Step 9

When the carne en su jugo is ready, taste and season with more kosher salt as needed. To serve, place about 3/4 cup of the beans (with or without their liquid) in a bowl. Top with the carne en su jugo. Garnish with the reserved bacon and more finely chopped white onion and chopped cilantro. Top with a charred cebollita and serve with lime wedges if desired.

Recipe Notes

ข้อมูลโภชนาการ

• ขนาดที่เสิร์ฟ: Serves 6
• แคลอรี่: 659 cal
• ไขมันทั้งหมด: 28.0 g
• ไขมันอิ่มตัว: 10.3 g
• ไขมันไม่อิ่มตัว: 0.0 g
• คอเลสเตอรอล: 0 mg
• โซเดียม: 1573.3 mg
• คาร์โบไฮเดรตทั้งหมด: 52.0 g
• ใยอาหาร: 11.6 g
• น้ำตาลทั้งหมด: 11.1 g
• โปรตีน: 50.5 g