Carne En Su Jugo

Instructions

1. 01

   Place 1 pound peeled and rinsed tomatillos and 3 trimmed medium serrano peppers in a large saucepan. Add enough water to just cover the tomatillos and serranos. Bring to a boil over medium heat. Reduce the heat as needed to maintain a simmer and cook until the tomatillos are a dull green color and extremely tender, 8 to 10 minutes.

2. 02

   Meanwhile, cook 8 ounces chopped thick-cut bacon in a large heavy-bottomed pot or Dutch oven over medium heat, stirring occasionally, until the bacon is crisp, 8 to 10 minutes. Turn off the heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

3. 03

   When the tomatillos are ready, drain. Transfer the tomatillos and serranos to a blender. Add 1 trimmed pickled jalapeño if using, 1 cup coarsely chopped fresh cilantro, and 1/2 teaspoon of the kosher salt. Blend on high speed until smooth, about 40 seconds.

4. 04

   Return the pot used to cook the bacon to medium heat. Add 1 finely chopped medium white onion and cook until just beginning to soften, about 4 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds.

5. 05

   Stir in 2 pounds cubed flank steak, the remaining 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the steak begins to release its juices, 3 to 4 minutes. Stir in 3 cups of the water, 1 tablespoon chicken bouillon powder, and 1/2 teaspoon Maggi Seasoning Sauce. Bring to a simmer, then continue to simmer for 10 minutes more.

6. 06

   Pour in the blended tomatillo mixture. Add the remaining 1/2 cup water to the now-empty blender, swirl it around to loosen any remaining tomatillo mixture, and pour into the pot. Stir until combined and bring to a simmer. Continue to simmer, reducing the heat as needed, until the steak is tender, 30 to 35 minutes.

7. 07

   Meanwhile, heat 2 (about 15-ounce) cans canary beans and their canning liquid in a medium saucepan over medium heat until simmering. Turn off the heat and cover to keep warm.

8. 08

   If using cebollitas, working with 2 at a time, place directly onto a gas burner turned on to medium and cook, turning occasionally, until the bulbs are charred in spots, about 8 minutes total. Repeat until all 6 are charred. (Alternatively, place all 6 on a greased baking sheet and broil a few inches from the broiling element, flipping the cebollitas occasionally, until charred in spots.)

9. 09

   When the carne en su jugo is ready, taste and season with more kosher salt as needed. To serve, place about 3/4 cup of the beans (with or without their liquid) in a bowl. Top with the carne en su jugo. Garnish with the reserved bacon and more finely chopped white onion and chopped cilantro. Top with a charred cebollita and serve with lime wedges if desired.

10. 10

    SubstitutionsYou can use 3 1/2 cups low-sodium chicken broth in place of the water and chicken bouillon or chicken base.Jalapeños can be used instead of serrano peppers for less spicy heat.Make ahead: This is a stew that becomes more flavorful as it sits. The carne en su jugo can be made up to 24 hours in advance and refrigerated in an airtight container. Reheat over low heat before serving.Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. Reheat in the microwave or over low heat.