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Carne en su Jugo

Carne en su Jugo

Recipe: Jorge Angulo | makes 16 servings

Jorge grew up in Chicago, and his parents made sure the family’s Jalisco roots ran deep. Every Sunday, the house filled with the smell of smoky bacon, fresh tortillas, and a simmering pot of carne en su jugo. Today, Jorge shares a version of the dish that he has elevated with the skills he has learned as a chef while still paying homage to his family’s heritage.

Ingredients

For the beans and meat

  • 4 cups dried pinto beans
  • 16 cups water
  • Salt, to taste
  • 20 strips bacon
  • 5 lb skirt steak

for the salsa verde

  • 2 lb tomatillos, husked and rinsed
  • 12 cloves garlic
  • 2 bunches cilantro
  • 3 jalapeños

Garnishes

  • Onion, diced
  • Cilantro
  • Avocado
  • Radish
  • Grilled knob onions

Method

  1. Cook the beans. Combine the pinto beans and water in their own pot and simmer until tender but not split. Season to taste. Keep the bean water, you’ll need it later.
  2. Make the salsa verde. Blend the tomatillos, garlic, cilantro, and jalapeños until smooth.
  3. Prep the protein. Dice the bacon and the skirt steak.
  4. Build the pot. Cook the bacon first, then add the steak and cook until golden brown. Add the salsa verde and cook until it turns from bright green to army green. Stir in the cooked beans and their bean water.
  5. Serve. Ladle into bowls and garnish with onion, cilantro, avocado, radish, and grilled knob onions.