Ingredients with Measurements:
- 1 lb. beef sirloin, thinly sliced
- 1 can of pinto beans, drained and rinsed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 jalapeño peppers, seeded and chopped
- 1 bunch of cilantro, chopped
- 4 cups of beef broth
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef sirloin and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
2. In the same pot, add the onion, garlic, and jalapeño peppers. Cook until the onion is translucent, about 5 minutes.
3. Add the beef broth and bring to a boil. Reduce heat to low and add the beef back to the pot. Cover and simmer for 1 hour.
4. After 1 hour, add the pinto beans to the pot and continue to simmer for an additional 30 minutes.
5. Using a blender or food processor, blend the cilantro with 1 cup of the broth from the pot until smooth. Add the cilantro mixture back to the pot and stir to combine.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 10g
Carbohydrates: 20g
Protein: 35g
Substitutions for ingredients:
- Beef sirloin can be substituted with pork or chicken
- Pinto beans can be substituted with black beans or kidney beans
- Jalapeño peppers can be substituted with serrano peppers or poblano peppers
Variations:
- Add diced tomatoes to the pot for a more tomato-based broth
- Add sliced avocado on top of the dish for a creamy texture
- Serve with corn tortillas or rice on the side
Tips and tricks:
- Thinly slice the beef against the grain for a more tender texture
- Use low-sodium beef broth to control the saltiness of the dish
- Garnish with additional cilantro and chopped onions for added flavor
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a side of tortilla chips and a lime wedge.
Garnishes:
Chopped onions, cilantro, and sliced avocado.
Pairings:
Mexican rice, guacamole, and salsa.
Suggested side dishes:
Tortilla chips, corn tortillas, or Mexican rice.
Troubleshooting advice:
If the broth is too thin, simmer for an additional 10-15 minutes to reduce and thicken.
Food safety advice:
Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Carne en su jugo is a traditional Mexican dish that originated in the state of Jalisco.
Flavor profiles:
Savory, slightly spicy, and herbaceous.
Serving suggestions:
Serve hot with a side of tortilla chips or corn tortillas.
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Region: Mexican