Carne en su Jugo. It’s a Mexican soup and you will absolutely love it!
Quick and so tasty. It has several ingredients but there are only a few steps to make the soup.
1 lb. sirloin steak, finely chopped (which can be accomplished by freezing the meat for 15 minutes to make cutting easier, or pulsing a few times in a food processor.)
4.5 tsp. Worcestershire sauce
1 tsp. soy sauce
1.5 tsp. kosher salt
1/2 tsp. black pepper
Combine the above ingredients with chopped steak, stir to distribute and set aside.
1 tbsp. canola oil
1 tbsp. garlic, chopped
1 carrot, chopped
1 16 oz. jar Salsa Verde (tomatillo sauce)
1 quart unsalted beef stock
2 bay leaves
2 cans pinto beans, drained but not rinsed
3-4 slices cooked bacon, chopped. This is for topping the finished soup.
1 lime. Squeeze over top of soup once served.
My Favorite Toppings;
Avocado, cotija cheese (or parm), cilantro, or diced onions
Heat oil over medium heat, sauté carrot and garlic, then add meat.
Cook until meat releases its juices, you’re not trying to brown it.
You need the juice so don’t use high heat or it will evaporate.
Once the meat is no longer pink, add salsa verde, stock, and bay leaves.
Simmer, uncovered, for 20 minutes.
Add beans, cook another 10 minutes.
Spoon into bowls and top with bacon and lime.
See you next week for another quick and easy recipe. If you make this, drop me a note on my IG page!