Today’s recipe, our delectable and Very Comforting Jalisco Steak Stew (or Carne en su Jugo, its original name) hails straight from the beautiful Mexican state of Jalisco, where it is a most popular dish. And if there is a perfect weather to enjoy it, it is definitely the cold season. This Very Comforting Jalisco Steak Stew is hearty, wholesome and so full of flavor that it’s no wonder it is so popular a dish South of the border.
The ingredients are not fancy. In fact they are every day staples. There is some bacon in it and, of course, everybody knows that bacon makes everything better! It imparts so much flavor to the whole stew! And the green onions, they definitely distinguish themselves when it comes to taste, as it truly goes a long way. What about the green tomatoes? Oh, they infuse this Caldo with such a tantalizing tartness that is extremely hard to resist! And not too much but just enough to make it, I don’t know, “Salsa Verde-y”?
When it comes to the other meat in the Jalisco Steak Stew, we are referring to thin-cut steak. Think the ones used to make Mexican Milanesas (Mexican Breaded Cutlets). You can also use Sabana de Res for this caldo, as it is thinly cut. If you can’t find any of those cuts at your grocery store, you can use shaved beef or beef fajitas, as long as they are unseasoned.
So, what’s comforting about this Jalisco Steak Stew? Well, the excellent and tasty combination of ingredients results in a heavenly-smelling and wonderfully-tasting dish that will make you forget all about the cold. It definitely kills the chill. May I add that the Pinto Beans make it filling, and the chopped onion and cilantro garnish gives it a delightful taqueria feel.
Jalisco Steak Stew
Ingredients
- For the Jalisco Steak Stew:
- 1 lbs. green tomatoes peeled and cooked
- 2 units Serrano chiles seeded, deveined and cooked along with the green tomatoes
- 1/3 wedge white onion peeled
- 2 cloves garlic peeled
- 1 bunch fresh cilantro washed under running tap water
- 1 cup water
- 1/2 lbs. bacon cut into 1" squares or rectangles
- 4 – 5 bunches of green onions trimmed, stem cut off to leave some (1" – 2") of the green part attached to the onion bulb
- 2 lbs. thinly cut steaks, such as Milanesas, Sabana de Res, or Beef Fajitas. Cut into strips and then cut into 1" squares or rectangles.
- 3 cups beef broth (or water)
- 2 – 3 cubes to taste, beef bouillon
- For garnish:
- 1 can Whole Pinto Beans
- chopped white onion and cilantro
- quartered lime
- chopped Serrano chiles optional
- For serving:
- soft corn tortillas or tostadas
Instructions
- Cook the green tomatoes and the green Serranos until they change color. Turn off the heat, set aside and let them cool down completeley. You can boil them in advance. Once they have cooled down, transfer to the blender and process together with the 1/3 onion, garlic cloves, cilantro and cup of water, until smooth. Reserve.
- In a large pot, fry the bacon until brown on the edges. Transfer to a plate and reserve. Fry the green onions in the bacon fat until softened and somewhat browned. Transfer to a plate. Reserve two tablespoons of the bacon fat and sear the beef in it until it's no longer pink. Do not cook it completely, just sear it.
- Pour into the skillet, on top of the meat, the green tomato/chile/cilantro mix. Add the beef broth (or water). It will definitely taste better if you add beef broth, but water is okay too if you don't have broth handy. Add the beef bouillon to season it. Cook over low heat for 25 – 30 minutes until meat is completely cooked. Add the bacon and green onions to the pot. Mix well and turn off the heat.
- To serve: add 1 – 2 tbsp of canned Pinto Beans to each serving bowl, with a laddle serve the warm Stew and garnish with chopped onion, cilantro, chopped Serranos, squeeze some lime and enjoy with tortillas or tostadas.
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