Carne en su Jugo

A comforting Tapatío-style beef broth with beans, crispy bacon, and fresh cilantro.

Ingredients

• 500 grams Beef chuck or skirt steak, for stewing
• 200 grams Cooked pinto beans (frijoles de la olla)
• 100 grams Smoked bacon
• 1 piece White onion
• 2 cloves Garlic
• 1 bunch Fresh cilantro
• Salt, to taste
• 5 grains Whole black peppercorns
• 1½ liters Water
• 2 pieces Limes, for serving
• ½ piece Finely chopped white onion, for serving
• ½ bunch Chopped fresh cilantro, for serving

Directions

1. Cook the beef chunks in water with salt, half an onion, garlic cloves, and whole black peppercorns for 1.5 hours until tender.
2. Fry the diced bacon until crispy. Reserve the bacon and the fat.
3. Remove the beef from the broth, shred it, and strain the broth.
4. Return the strained broth and shredded beef to the pot. Add the cooked pinto beans and cook for 20 minutes to allow the flavors to meld.
5. Season with salt to taste.
6. Serve hot in earthenware bowls, topping with crispy bacon, chopped onion, and cilantro. Offer lime on the side.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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