Carne en su jugo. Literally “meats in their own juices”. This dish originated in Guadalajara, MX.
Carne en su jugo. Literally “meats in their own juices”. This dish originated in Guadalajara, MX. (now you’re going to have “My old School” by Steely Dan playing in your mind today). How could this not be good? Thin sliced beef, bacon, a salsa verde, I definitely was interested. However, when I read the recipe it called for 4 cups of canned and drained pinto beans. What self-respecting Mexican cook from Guadalajara would use canned beans? So I started with a pot of homemade pintos. The other thing that hit me was the recipe called for 10 husked and cleaned Tomatillos. What? Tomatillos are for Chili Verde con Puerco. I was really curious how this was going to turn out. We weren’t disappointed. Browning the sliced beef causes it to release it’s juice into the cooking pot, combined with the salsa verde, beans (and some bean cooking liquid) this turned into one of the best “dishes I’ve never had”. Though not implied in its name I would classify this more of a stew, (Guisada) like Carne Guisada, with a much more vibrant flavor. This will definitely go in the “keeper” file. https://imgur.com/a/g9YGzzN submitted by /u/jaxonbeam [link] [comments]
