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Carne en su jugo - Mexican Beef Soup

One of the wonderful things about living in California is we have fantastic Mexican food. However, while the food in most restaurants is really good, it is not the real home cooking I really enjoy. So, when we went to visit our neighbors, Monica made a completely authentic Mexican soup and it was stunning. It was honestly one the best things I have ever eaten, so I asked Monica to send me the recipe. Here it is and I can promise you, it is just amazing. Enjoy!



Ingredients

1/2 lb  Bacon cut into small pieces
2 lbs. Flap/Skirt Steak (ranchera), cut into small strips
Garlic Salt (to taste)
Black Pepper (to taste)
1 can Pinto Beans, cooked
16 Pearl Onions, boiled
Lemon or Lime wedges

Sauce:
5 Tomatillos
1/2 a bunch of Cilantro
3 Garlic Cloves
1 JalapeƱo or 2 Serrano Chilies
1 tsp. Salt
1 1/2 cups water or chicken broth
2 heaping teaspoons Chicken Bullion

In blender, add all the sauce ingredients and blend until liquefied.  (I added 1 cup of water to the blender first and then when I poured the sauce in the meat mixture, I poured the other half cup of water into the blender to swished it around to get whatever got stuck to the blender. Don't leave any goodness behind.)

Fry bacon until crisp. Remove bacon and put on paper towels to drain. Add meat to bacon grease and fry until just about done (medium-high heat). As you're frying the meat add garlic salt and pepper to taste.
Most of the meat will be browned but you'll see tiny bits of pink. Toss in the peeled pearl onions. Fry for a couple minutes more. Add the sauce and simmer on low for about 45 min. to one hour. (Taste test… you may need a bit more garlic salt).
In a bowl, add a large spoonful of freshly cooked pinto beans (without the broth), and  chop up the other half of the cilantro bunch and serve as garnish along with bacon and lemon wedges. Serve with flour or corn tortillas
Serves about 4

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