Carne en su jugo (Meat in its juices)

Carne en su jugo (Meat in its juices)


4 people made this

About this recipe: A comforting and quick Mexican stew - beef skirt steak is cooked in its juices with tomatillos and green chillies, then served with bacon, pinto beans and onion. It is easy to make and very authentic.

gema Aberdeenshire, Scotland, UK

Serves: 6 

  • 6 rashers streaky bacon
  • 1kg skirt or rump steak, cut into small cubes
  • salt and pepper to taste
  • 4 fresh tomatillos (husk tomatoes), husks removed
  • 3 serrano or green chillies, seeded and chopped
  • 1 clove garlic, peeled
  • 750ml water
  • 1 chicken stock cube
  • 340g cooked pinto beans
  • To serve
  • 1/2 onion, chopped
  • 6 tablespoons chopped fresh coriander
  • 1 lime, cut into 6 wedges

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Cook the bacon in a large casserole or frying pan over medium-high heat until browned, about 10 minutes. Drain on a kitchen paper-lined plate. Chop the bacon when cool and set aside.
  2. Cook the skirt steak in the same pan with the bacon fat until browned. Season with salt and pepper to taste. Cover to allow the beef to cook for a few minutes and release its juices.
  3. Meanwhile, combine the garlic, tomatillos, chillies and a spoonful of the beef in a blender. Add the water and blend until smooth.
  4. Pour the tomatillo mixture over the beef and bring to the boil. Stir the chicken stock cube into the mixture, and salt to taste. Reduce heat to low and cook for 10 minutes.
  5. Just before serving, stir the bacon and pinto beans into the beef mixture; divide the mixture between 6 bowls. Garnish each with onion, coriander and a lime wedge.


You can use two drained tins of pinto beans instead of soaking and boiling dried beans. You can also use tinned tomatillos, which may be easier to find online or at speciality shops. Serve with flour tortillas, if desired. Buen provecho!


Carne en su jugo (Meat in its juices)
Carne en su jugo (Meat in its juices)

Recently viewed

Reviews (0)

Write a review

Click on stars to rate