Ingredients with Measurements:
- 1 lb. beef sirloin, thinly sliced
- 1 can (14.5 oz.) diced tomatoes
- 1 can (15 oz.) pinto beans, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, seeded and minced
- 1/4 cup chopped cilantro
- 1/4 cup lime juice
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. vegetable oil
- 4 cups beef broth
- 1 avocado, sliced (optional)
Special equipment needed:
- Large pot or Dutch oven
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the beef sirloin and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, and jalapeno pepper and cook until the onion is translucent, about 3 minutes.
4. Add the diced tomatoes, pinto beans, beef broth, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. Using a blender or immersion blender, puree the mixture until smooth.
6. Return the mixture to the pot and add the cilantro and lime juice. Simmer for an additional 10 minutes.
7. Serve hot with sliced avocado, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Medium-high heat for browning beef sirloin, then low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat: 17g
Carbohydrates: 23g
Protein: 30g
Substitutions for ingredients:
- Beef sirloin can be substituted with pork or chicken.
- Pinto beans can be substituted with black beans or kidney beans.
- Jalapeno pepper can be substituted with serrano pepper or poblano pepper.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use chicken broth instead of beef broth for a lighter flavor.
- Add a dollop of sour cream or shredded cheese on top for added creaminess.
Tips and tricks:
- To make the dish spicier, leave the seeds in the jalapeno pepper.
- For a thicker consistency, puree only half of the mixture and leave the other half chunky.
- This dish can be made ahead of time and reheated for later.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with sliced avocado on top.
Garnishes:
Sliced avocado, sour cream, shredded cheese, chopped cilantro.
Pairings:
Corn tortillas, rice, or crusty bread.
Suggested side dishes:
Mexican rice, refried beans, or a simple green salad.
Troubleshooting advice:
- If the dish is too thin, let it simmer for longer to reduce the liquid.
- If the dish is too thick, add more beef broth or water.
Food safety advice:
- Make sure to cook the beef sirloin to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Carne en su jugo, which translates to "meat in its juice," is a traditional Mexican dish that originated in the state of Jalisco. It is typically made with beef sirloin, bacon, and beans, and is flavored with cilantro and lime juice.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve hot with sliced avocado on top.
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Region: Mexican