Carne en Su Jugo

Serves 6

Ingredients:

• 1 cup dried beans
• 2 lb. ranchera steak
• 1 lb. green tomatillos
• 8 green onions
• 1 medium white onion
• 3 garlic cloves
• ½ cup chopped cilantro
• 3–4 serrano peppers
• Salt, to taste
• 1 Tbsp. Knorr chicken bouillon
• 3 limes
• 12 corn tortillas
• 8 oz. bacon

Instructions:

1. Cook the beans in water with salt until they are about halfway cooked.
2. In a large pot, cook the bacon until browned. Remove the bacon from the pot and set aside.
3. Cut the beef into small pieces. Add it to the same pot and cook. Return the bacon to the pot with the beef.
4. In a blender, combine the tomatillos, some green onions, a piece of white onion, cilantro, garlic, serrano peppers, salt, a little Knorr seasoning, and a small amount of the bean broth. Reserve some white onion, green onions, cilantro, and serrano peppers for the remaining steps. Blend until smooth.
5. Pour the blended mixture into the pot with the beef and bacon. Let it cook and fry lightly with the meat.
6. Add the beans along with their broth. Let everything simmer until the beans are completely cooked. Add whole green onions and serrano peppers to the pot.
7. For serving, finely chop the reserved white onion, green onions, cilantro, and serrano peppers. Add them to each bowl according to taste.
8. Warm the corn tortillas and serve on the side. Squeeze fresh lime over the dish, if desired.

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.