Carne En Su Jugo Estilo Jalisco Recipe 445

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until crispy, about 10 minutes. Drain on a paper towel-lined plate. Crumble the bacon and set aside.
• Combine the tomatillos, serrano peppers, garlic, and water in a small saucepan over medium-high heat; bring to a boil, cover, and simmer for 10 minutes. Remove the pan from the heat and allow to cool. Transfer the contents to a blender and blend until smooth. Set aside. You can skip the simmering step and blend all the ingredients raw with a few pieces of browned flank steak if you like.
• Place a non-stick skillet over medium-high heat; cook the flank steak in the hot skillet until completely browned. Pour the tomatillo mixture over the beef and bring to a boil. Stir the chicken bouillon into the mixture, and reduce heat to medium. Cover the skillet and simmer until tender, at least 30 minutes and up to 1 hour.
• Meanwhile, heat the pinto beans in a saucepan over medium heat until warm; reduce heat to low to keep warm until needed. Stir the bacon and pinto beans into the flank steak mixture; divide the mixture between 6 bowls. Garnish each with onion, cilantro, black pepper, and a lime wedge.

Steps:

• Modo de preparación Preparación: 10min › Cocción: 30min › Listo en:40min Dora bien el tocino en un sartén. Retira del fuego y reserva. En el mismo sartén sella la carne de res con un poco de la grasa del tocino, hasta que haya perdido su color rojo. Sazona con sal y pimienta al gusto. Cuece los tomates, los chiles y el ajo en las 3 tazas de agua. Licua, cuela y vierte sobre una olla de presión. Agrega la carne sellada y su jugo junto con los cubitos de caldo de pollo. Tapa la olla y cuece a fuego medio-alto hasta que suba la presión. Reduce inmediatamente el fuego a bajo y cocina durante 30 minutos. Sirve con frijoles de la olla, tocino, cebolla y cilantro. Acompaña con tortillas de maíz. Nota del editor: La receta ha sido editada para incluir la cantidad de tocino.

Steps:

• In a frying pan, slowly fry the chopped bacon over medium-low heat until crisp, then remove with slotted spoon and drain on paper towels.
• Raise the heat to med-high and cook the beef in the bacon drippings for about 2 minutes.
• Remove the beef with a slotted spoon, and place in a large, heavy pot.
• Put chipotles in a blender with about 1 cup of the beef broth, and blend until smooth.
• Add the chile-beef liquid to the large pot, along with the remaining beef broth, the bay leaves, salt and pepper.
• Bring to a boil, then reduce heat to low.
• Cover and simmer until the meat is tender, approximately 20 minutes.
• Warm the beans over med-low heat.
• When meat is cooked, divide the beans among 4 bowls, then ladle the meat and the broth over the beans.
• Garnish with the bacon and cilantro, and lay 2 onions along the rim of each bow, as well as the avocado slices.
• Pass the diced serranos and limes at the table, and enjoy with good-quality tortilla chips.