|Nutritional Guidelines (per serving)|
|Servings: 6 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Literally "meat cooked in its juice," carne en su jugo is a rich and flavorful beef and pork soup with beans. Serve it with a smorgasbord of toppings and let everyone customize their own bowl.
This filling soup makes a warming winter meal, but it also pairs perfectly with an ice cold Mexican beer on a hot summer evening. You can serve it as a starter in soup cups or as a hearty main dish in a deep bowl. Just be sure to leave room on top for the add-ons.
- 12 slices thick-cut bacon
- 1 medium onion (peeled and chopped)
- 2 pounds raw beef steak, top round or London broil
- 3 cloves garlic (peeled and minced)
- 6 cups beef broth or stock
- Leaves from 1 bunch cilantro (chopped, discard stems)
- 1 15-ounce can black beans (drained and rinsed)
- 1 chipotle chile canned in adobo (optional)
Add the onions to the remaining bacon grease in the pot. Sauté the onions over medium heat until they turn translucent, about 10 minutes.
While the onions cook, slice the beef lengthwise into thin strips, then cut the strips into bite-size pieces. Add the beef to the pot with the onions, and cook to remove all of the pink color. Add the garlic and cook the beef and onions with the garlic for an additional minute.
Add the broth, cilantro, and beans, stir well and cover the pot. Simmer over low heat for about an hour. Crumble or chop the bacon into small pieces and add it back to the pot. Simmer for another 10 to 15 minutes. Ladle the soup into bowls and serve it with your favorite garnishes.
- Serve the soup with a smorgasbord of garnishes such as chopped cilantro, bacon, onions, radishes, and avocado. Add some chile sauce or other hot sauce; plus lime wedges and tortilla chips. For a traditional accompaniment, serve a plate of grilled green onions.
- For extra smokiness and heat, blend a chipotle chile canned in adobo (a whole one for more heat or half for medium heat) with 2 cups of the broth before adding it to the soup with the cilantro.