Ingredients with Measurements:
- 2 lbs of beef sirloin, thinly sliced
- 1 lb of bacon, diced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 can of tomatillos, drained and chopped
- 1 can of pinto beans, drained and rinsed
- 2 cups of beef broth
- 1 tsp of cumin
- 1 tsp of oregano
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large skillet
- Blender or food processor
- Slow cooker
Step-by-step instructions:
1. In a large skillet, cook the diced bacon until crispy. Remove from the skillet and set aside.
2. In the same skillet, cook the beef sirloin until browned on all sides. Remove from the skillet and set aside.
3. In the same skillet, sauté the chopped onion and minced garlic until softened.
4. In a blender or food processor, blend the tomatillos until smooth.
5. In a slow cooker, combine the cooked bacon, beef sirloin, sautéed onion and garlic, blended tomatillos, drained pinto beans, beef broth, cumin, oregano, salt, and pepper.
6. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the flavors are well combined.
7. Serve hot with lime wedges and chopped cilantro on top.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours
Temperature:
Low or high heat in a slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Total fat: 25g
Saturated fat: 9g
Cholesterol: 100mg
Sodium: 1200mg
Total carbohydrates: 20g
Dietary fiber: 5g
Sugars: 3g
Protein: 35g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef flank steak or beef round steak.
- Pinto beans can be substituted with black beans or kidney beans.
- Tomatillos can be substituted with canned green chilies or fresh green peppers.
Variations:
- Add chopped jalapeños or serrano peppers for extra heat.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add diced potatoes or carrots for extra vegetables.
Tips and tricks:
- To make the beef sirloin easier to slice, freeze it for 30 minutes before slicing.
- If you prefer a thicker sauce, add a cornstarch slurry (1 tbsp of cornstarch mixed with 1 tbsp of water) to the slow cooker during the last hour of cooking.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with lime wedges and chopped cilantro on top.
Garnishes:
Lime wedges and chopped cilantro
Pairings:
- Mexican rice
- Warm tortillas
- Avocado salad
Suggested side dishes:
- Grilled corn on the cob
- Roasted vegetables
- Refried beans
Troubleshooting advice:
- If the sauce is too thin, add a cornstarch slurry (1 tbsp of cornstarch mixed with 1 tbsp of water) to the slow cooker during the last hour of cooking.
- If the beef is tough, cook it for an additional hour or until tender.
Food safety advice:
- Use a meat thermometer to ensure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Carne en su jugo is a traditional Mexican dish that originated in the state of Jalisco. It is typically made with beef, bacon, tomatillos, and beans, and is slow-cooked until the flavors are well combined.
Flavor profiles:
Savory, smoky, tangy, and slightly spicy.
Serving suggestions:
Serve hot with lime wedges and chopped cilantro on top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican