Ingredients with Measurements:
- 1 lb. flank steak, sliced into thin strips
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz.) pinto beans, drained and rinsed
- 4 cups beef broth
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 lb. small potatoes, peeled and sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the sliced flank steak over medium-high heat until browned on all sides. Remove the steak from the pot and set aside.
2. In the same pot, add the chopped onion and minced garlic. Cook for 2-3 minutes until the onion is translucent.
3. Add the pinto beans, beef broth, cumin, oregano, salt, and black pepper to the pot. Stir to combine.
4. Return the sliced flank steak to the pot and bring the mixture to a boil. Reduce the heat to low and let simmer for 30 minutes.
5. Add the sliced potatoes to the pot and continue to simmer for an additional 20-25 minutes, or until the potatoes are tender.
6. Using an immersion blender (or transferring the mixture to a blender), blend the mixture until smooth. This step is optional, but it will create a thicker, creamier sauce.
7. Serve the carne en su jugo with chopped cilantro and lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for browning the steak, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 35g
Protein: 32g
Sodium: 1200mg
Fiber: 9g
Sugar: 4g
Substitutions for ingredients:
- Flank steak can be substituted with sirloin or skirt steak.
- Pinto beans can be substituted with black beans or kidney beans.
- Potatoes can be substituted with sweet potatoes or yuca.
Variations:
- Add chopped bacon to the pot for extra flavor.
- Use chicken broth instead of beef broth for a lighter version.
- Add chopped jalapeños or serrano peppers for some heat.
Tips and tricks:
- Make sure to slice the flank steak against the grain for a tender result.
- If the sauce is too thin, let it simmer for a bit longer to reduce and thicken.
- Serve with warm tortillas for a complete meal.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the carne en su jugo in a pot over medium heat until warmed through.
Presentation ideas:
Serve the carne en su jugo in individual bowls, topped with chopped cilantro and a lime wedge on the side.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve with warm tortillas, rice, or a side salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or water to thin it out.
- If the potatoes are not cooking through, slice them thinner or let them simmer for a bit longer.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 145°F to ensure it is safe to eat.
- Store any 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, beans, and a flavorful broth, and is often served with warm tortillas.
Flavor profiles:
This dish is savory and slightly spicy, with a creamy and hearty texture.
Serving suggestions:
Serve the carne en su jugo with warm tortillas, chopped cilantro, and lime wedges on the side for a complete meal.
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Region: Mexican