Carne en su jugo
Cooking Con Claudia · ♥ 2.2K likes · 46.7K views · 5 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cloves garlic cloves
- 2 tbsp chicken bouillon
- 1 tsp oregano
- 1 tsp ground cumin
- 12 oz bacon
- 6 whole cebollitas
- 6 whole yellow peppers
- 2½ lb flank steak
- 15 whole tomatillos
- 2 whole jalapeños
- 5 whole chiles serranos
- onion
- cilantro
- black pepper
- 4 cup bean broth
Blend the tomatillos, jalapeños, serranos, onion, garlic, cilantro, chicken bouillon, oregano, black pepper and ground cumin with 4 cups bean broth or water; do not blend too smooth.
In a pan over medium-high heat, cook the bacon, breaking it up, until crispy, about 7 or 8 minutes; remove to paper towels.
Crisping the bacon
Lightly fry the cebollitas and yellow peppers in the bacon grease about 3 minutes; remove them, then remove the grease.
- salt
- black pepper
Add the steak cut in thin strips, season with salt and black pepper and brown a few minutes; let it release its juice and do not let the juices dry out.
Add the sauce, mix and bring to a simmer; taste the broth for salt and adjust.
Return the cebollitas and peppers and cook another 10 minutes, until the meat is fully cooked and tender.
- onion
- cilantro
- avocado
- radishes
Serve topped with the bacon (added at serving so it stays crunchy), onion, cilantro, avocado and radishes.
Serving with toppings