Carne En Su Jugo
- 1 lb bacon, cut into 1 inch pieces
- 2 lb skirt steak, cut into 1 inch pieces
- 5-6 large green onions, ends trimmed
- 2 (16 oz) jar Mi Rancho Salsa Verde
- 4 c beef broth
- 2 bay leaves
- 1/4 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp Mexican oregano
- 1 tsp beef bouillon
- Salt and pepper, to taste
- 5 c cooked pinto beans
Top with – chopped onion, cilantro and fresh lime juice
In a large pot, cook the bacon pieces over medium-high heat until they are crispy. Remove the bacon with a slotted spoon and set it aside on paper towels to drain.
In the same pot with the bacon drippings, fry the green onions until browned on all sides, then remove and set aside.
Next, add the skirt steak pieces and cook steak until browned on all sides, about 5-7 minutes.
While the steak cooks, add the Mi Rancho Salsa Verde to a blender, along with some beef broth, and blend until the salsa is extra smooth.
Return the green onions, along with half of the bacon, to the pot and pour in the Mi Rancho Salsa Verde and remaining beef broth. Add the bay leaves, seasonings and pinto beans then combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes to allow the flavors to meld together and the steak to become tender. If the mixture thickens too much, you can add more beef broth to reach your desired consistency.
To serve, ladle the Carne en su Jugo into bowls and top each bowl with chopped onion, fresh cilantro, a squeeze of fresh lime juice and the remaining bacon bits.