Mexican recipe for Meat in its Juices

Meat in its juices (Carne en su jugo)

This authentic mexican recipe is from Guadalajara in the Jalisco state. This recipe for "Carne en su jugo" or beef in its juice is very easy to prepare, but it is a very satisfying dish with all nutrients expected from a main dish; it goes very well with fresh homemade tortillas. This recipe uses a pressure cooker; if you do not have one this recipe can still be made but will need to simmer over low heat setting for much longer...

Recipe for the Meat in its Juices

Ingredients

* 6 slices bacon
* 3 lb. Sirloin Steak cut (cut in half inch cubes)
* 5 tomatillos, husks peeled (green tomatoes)
* 2 cloves garlic
* 4 serrano chiles
* 1 onion, chopped
* 1/3 cup chopped fresh cilantro
* Salt and pepper to taste
* 3 cups water
* 2 chicken bouillon cubes, or 2 tablespoons dry chicken bouillon powder
* 2 cups of cooked pinto beans (frijoles de olla), with their broth

Preparation

1) Fry the bacon in a skillet. Remove fried bacon from burner, slice and reserve. In the same skillet, sear the beef cubes in the hot bacon fat until the outside of the cubes have browned on all sides. Season with salt and pepper to taste; reserve the meat, in the bacon fat.

2) In the oven, roast the green tomatoes with the chiles and garlic until charred slightly on the outside. Pour the 3 cups water in the blender, then put in the roasted vegetables; blend to liquefy and pour in the pressure cooker. Add seared meat and it juices along with the chicken bouillon cubes.

3) Cover and cook over medium-high heat until the pressure builds in the cooker. Reduce heat setting immediately when desired pressure level is reached then cook for 30 minutes.

4) Serve your carne en su jugo with pinto beans (or frijoles de olla), sliced bacon sprinkled on top, chopped raw onion bits and cilantro. Serve with fried corn tortillas.