This hearty and flavorful beef recipe is the perfect comfort food for any day of the week! With tender pieces of flank steak simmered in a zesty broth, delicious beans and spices–it’s love at first spoonful!
Carne en su Jugo (Mexican-style Beef Soup)
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Yield:
5 servings
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Total Time:
1 hr
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Prep Time:
25 mins
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Cook Time:
35 mins
Ingredients
- 3 pounds of carne arrachera
- 9 whole green onions
- 4 whole banana peppers (chiles gueritos)
- 2 tablespoons Mazola® Corn Oil
- 4 cups cooked Peruano beans
- 1 tablespoon carne asada seasoning
- ½ cup chopped cilantro
- 2 diced avocados
Sauce:
- 12 whole tomatillos
- ¼ chopped white onion
- 1 cup of water
- 3 whole garlic cloves
- 2 whole chiles jalapeños
- 2 whole chiles serranos
- 1 tablespoon chicken bouillon
- 1 teaspoon oregano
- 1 teaspoon Mazola® Corn Oil
Instructions
- Cut the carne arrachera into bite-sized pieces.
- Season meat with 1 tablespoon chicken bouillon.
- Add 2 tablespoons of Mazola® Corn Oil to a pan, once hot add in the meat and sauté until browned, about 5 minutes.
- Set meat aside.
- Add 6 cups of water to a pot, bring it to a boil then add in 12 tomatillos, 2 chiles jalapeños and 2 chiles serranos.
- Remove tomatillos and chiles from pot after 4 minutes or when tomatillos change color.
- Add ingredients to a blender, also adding in 1 cup water, ¼ onion, 3 garlic cloves, 1 teaspoon of oregano and 1 tablespoon chicken bouillon.
- To a pan, add 1 teaspoon of Mazola® Corn Oil, once hot, sauté banana peppers and green onion for about 6 minutes on medium low heat.
- Mix meat in the green sauce, then add in green onion and banana peppers.
- Cover and cook for 15 minutes.
- Serve topping it off with Peruano beans, chopped cilantro and avocado.
Recipe by Genevieve Carranza of @g.eennnn
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