How To Make Carne En Su Jugo Recipe : Rockin Robin Cooks

Mexican soup recipes:

How to make Carne en su jugo a hearty Mexican soup with great flavor. Perfect for Cinco De Mayo or anytime! I show you how to get the best flavor in this soup

Carne su jugo Recipe

Ingredients:
6 tomatillos, husk removed and rinsed
2 or more serrano peppers, rinsed, deseeded or not
5 cloves garlic, paper left on, tips cut off
3 cups chicken broth
7 slices uncured bacon, cooked and chopped into bite-size pieces
2 lbs. Stew meat, cut into bite-size pieces
1 large yellow onion, cut into large chunks
2 – 15 oz. cans of pinto beans, drained and rinsed
1 – 15 oz. can of whole kernel corn, drained

Garnish:
Chopped cilantro
Lime wedges

Directions:
Preheat oven to 450 degrees F.

Place the tomatillos, onion, garlic, and serrano peppers on a baking sheet lined with parchment paper. Drizzle olive oil over everything except the garlic cloves and run it in.

Roast the veggies in the oven for about 17 minutes. Then change the oven temperature to broil and make sure the baking sheet it about 8 inches from the heating element.

Broil for about 5 minutes keeping a close eye on the vegetables so they don’t burn. When they are nicely charred, take them out to cool.

In the mean time fry up the bacon in a large frying pan over medium heat. Once the bacon is a golden brown and crispy, remove it to a paper towel-lined plate to drain. Then cut it into bite size pieces.

Drain all but about 1 tablespoon of the bacon grease out of the pan. Don’t pour it down the sink or it will plug your system. Return the heat to medium-high on the frying pan and once hot, add the beef.

Stir frequently and you will notice the beef releasing its juices. Once it appears cooked, add the bacon to the pan.

Pour all the vegetables (plus the juice) except the garlic cloves into a blender. Add 2 cups of the chicken broth and blend for a minute or until everything is liquefied.

Stir frequently and you will notice the beef releasing its juices. Once it appears cooked, add the bacon to the pan.

Pour all the vegetables (plus the juice) except the garlic cloves into a blender. Add 2 cups of the chicken broth and blend for a minute or until everything is liquefied.

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