Carne en su Jugo Recipe

Beef: Cut into small pieces, this is the main protein of the dish.

Bacon: Adds a crispy texture and smoky flavor.

Pinto beans: Provides a hearty and creamy element to the soup.

Beef broth: Forms the base of the soup, adding depth and richness.

Tomatillos: Blended to create a tangy and slightly acidic broth.

Garlic: Minced to infuse the soup with aromatic flavor.

Onion: Chopped and sautéed to add sweetness and depth.

Salt: Used to season the dish to taste.

Pepper: Adds a hint of spice and warmth.

Cilantro: Chopped and used as a fresh garnish.

Lime: Cut into wedges to add a zesty finish.

To enhance the flavor of the beef, consider marinating it for a few hours in a mixture of lime juice, garlic, and cilantro before cooking. This will not only tenderize the meat but also infuse it with a zesty and aromatic profile that complements the tomatillos and bacon.

• beef - Substitute with chicken: Chicken can provide a lighter flavor and is a leaner option compared to beef.

• bacon - Substitute with turkey bacon: Turkey bacon is a lower-fat alternative that still provides a smoky flavor.

• pinto beans - Substitute with black beans: Black beans have a similar texture and can add a slightly different but complementary flavor.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that can still provide a rich, savory base.

• blended tomatillos - Substitute with green tomatoes: Green tomatoes can offer a similar tartness and texture.

• garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor compared to garlic.

• onion - Substitute with leeks: Leeks offer a milder, slightly sweeter flavor that can complement the dish well.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can replace the herbaceous notes of cilantro.

• lime - Substitute with lemon: Lemon can provide a similar acidity and brightness to the dish.

• Allow the carne en su jugo to cool to room temperature before storing. This prevents condensation and helps maintain the texture and flavor.

• Transfer the beef and broth mixture into airtight containers. Make sure to leave some space at the top to accommodate expansion if you plan to freeze it.

• For short-term storage, place the containers in the refrigerator. The dish will stay fresh for up to 3-4 days.

• If you want to store it for a longer period, place the containers in the freezer. The carne en su jugo can be frozen for up to 3 months without losing its quality.

• When ready to reheat, thaw the frozen carne en su jugo in the refrigerator overnight. This gradual thawing helps preserve the texture and flavor.

• Reheat the dish on the stovetop over medium heat. Stir occasionally to ensure even heating. You may need to add a bit of beef broth or water if the mixture appears too thick.

• Garnish with fresh cilantro and lime wedges just before serving to revive the vibrant flavors.

• Avoid reheating the dish multiple times, as this can degrade the quality and safety of the food. Only reheat the portion you plan to consume.

• Stovetop Method:

  1. Pour the leftover carne en su jugo into a saucepan.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Add a splash of beef broth or water if the mixture looks too thick.
  4. Once it reaches a simmer and is heated through, serve hot with fresh cilantro and lime wedges.

• Microwave Method:

  1. Place the carne en su jugo in a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed.
  5. Garnish with fresh cilantro and lime wedges before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the carne en su jugo to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 20-25 minutes, or until thoroughly heated.
  5. Stir halfway through the heating process to ensure even warmth.
  6. Serve with fresh cilantro and lime wedges.

• Slow Cooker Method:

  1. Place the carne en su jugo in the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours.
  3. Stir occasionally to ensure even heating.
  4. Once hot, serve with fresh cilantro and lime wedges.

• Sous Vide Method:

  1. Place the carne en su jugo in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 1 hour.
  4. Remove from the bag and serve with fresh cilantro and lime wedges.

• Large pot: Essential for cooking the bacon, browning the beef, and simmering the entire dish.

• Slotted spoon: Useful for removing the crispy bacon from the pot while leaving the rendered fat behind.

• Wooden spoon: Ideal for stirring the beef, onions, and garlic to ensure even cooking.

• Blender: Needed to blend the tomatillos into a smooth consistency.

• Measuring cups: Used to measure the beef broth and blended tomatillos accurately.

• Knife: Necessary for chopping the bacon, onion, cilantro, and cutting the lime into wedges.

• Cutting board: Provides a safe surface for chopping and cutting ingredients.

• Garlic press: Handy for mincing the garlic clove quickly and efficiently.

• Ladle: Perfect for serving the hot soup into bowls.

• Serving bowls: Used to serve the finished dish, garnished with cilantro and lime wedges.

Prep ingredients ahead: Chop the bacon, beef, onion, and cilantro in advance to streamline cooking.

Use canned beans: Opt for canned pinto beans to save time on soaking and cooking.

Blended tomatillos: Blend the tomatillos beforehand and store in the fridge until needed.

One-pot cooking: Cook everything in one pot to reduce cleanup time.

Quick simmer: Use a pressure cooker to reduce the simmering time from 30 minutes to about 10 minutes.