STREAMING NOW: Taste in Translation

Carne En Su Jugo, Estilo Tapatio

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Adapted from Savoring Mexico and tweaked for our personal tastes. This is a dish from Jalisco that is indescribably delicious. It's a gorgeous soupy, spicy dish that is somehow hearty and light at the same time. If you use canned beans or they are already cooked - it is great for a weeknight soup and a sandwich! My times are estimates, as I had to make this in steps & more steps(depending on availability of kitchen)!”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a frying pan, slowly fry the chopped bacon over medium-low heat until crisp, then remove with slotted spoon and drain on paper towels.
  2. Raise the heat to med-high and cook the beef in the bacon drippings for about 2 minutes.
  3. Remove the beef with a slotted spoon, and place in a large, heavy pot.
  4. Put chipotles in a blender with about 1 cup of the beef broth, and blend until smooth.
  5. Add the chile-beef liquid to the large pot, along with the remaining beef broth, the bay leaves, salt and pepper.
  6. Bring to a boil, then reduce heat to low.
  7. Cover and simmer until the meat is tender, approximately 20 minutes.
  8. Warm the beans over med-low heat.
  9. When meat is cooked, divide the beans among 4 bowls, then ladle the meat and the broth over the beans.
  10. Garnish with the bacon and cilantro, and lay 2 onions along the rim of each bow, as well as the avocado slices.
  11. Pass the diced serranos and limes at the table, and enjoy with good-quality tortilla chips.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: